Slow Cooker Pot Roast

I love Pot Roast especially after church on Sunday, but I HATE to peel and chop vegetables.  Most of my families' meals are freezer meals. I very rarely "cook" for dinner.  I finally found one that can be prepped and then put in the freezer.  When you are ready to cook, just thaw, and place in the crock pot to cook all day!

Ingredients:
1 package onion soup mix
2 cups hot water
2 pounds beef chuck roast
2 pounds potato, peeled and quartered
2 pounds baby carrots
1 medium onion, quartered

Directions:
Remember, you are NOT cooking this before putting in your freezer.
Start adding vegetables to a gallon freezer bag beginning with the potatoes; this will make sure that the potatoes will be covered up by the onion soup and water that you will add later.  (No brown, icky potatoes!!!!)  Add carrots and onions. 
Mix onion soup mix and hot water together.  Pour over the vegetables in the freezer bag.  If the liquid doesn't cover the potatoes, add enough to cover them.
Place the roast on the top of the veggies.

To serve:
Thaw in refrigerator.  Place all ingredients in slow cooker.  Cook on high for 4-5 hours or on low for 6-8 hours.  Serve.

I have 2 friends that I freezer cook with regularly, and this is one recipe that all of husbands went WOW over!