Pot Roast with Vegetables

This really is the best roast and veggies I've ever had


Roast (specific cut and size to preference)
red potatoes
baby carrots
onions, quartered
cherry tomatoes, whole is fine
fresh green beans, snapped (NOT canned or frozen)
envelope onion soup mix

Layer in the crock pot (or roaster) potatoes, then carrots and green beans, then cherry tomatoes and onions. Top with meat; sprinkle soup mix all over and pour about 2/3 cup water. The layering is important - you want the meat juice to mingle with the onions and tomatoes, then that flavor will mingle with the veggies. Cook on low for 8-10 hours. I have no idea how to time a roaster since I've never used one. These green beans will be the most awesome you've ever tasted. The cherry tomatoes will disolve and the juice dispersed. Oh my it's yummy!

Beef Tips with Rice

One of our favorites and oh so easy


1 1/2 lbs stew beef (or leftover roast)
1 can cream of mushroom soup
1 can French onion soup
Cooked rice

Combine meat and soups in crock pot; cook low for 6 hours or high for 3 hours. Serve over rice.

This is one of our Sunday lunches. We time the bread maker to be finished at noon. One kid opens and washes a bag of salad; one sets the table and fixes drinks; I fix the rice and open a can of green beans. Really nice meal in no time.