You probably noticed there’s not a “roast” in the photo. That’s because my family isn’t a fan of “roast” meals so I modified the recipe a bit and made a stew instead. I used about 1-1/2 lbs. of stew meat instead of the roast and tossed it all in the crock pot and cooked it on low for 6 to 8 hours.
If you like “roast” meals, this is a good one and it can be cooked in the oven or the crock pot. So here’s the original recipe:
Place whole, uncut 2-1/2 to 3 pound beef arm or chuck roast in middle of casserole dish. Drain 2 to 3 cans French cut green beans, saving ½ cup juice, and place around roast. Then pour ½ cup bean juice over roast. Cover beans and roast with package of Lipton Onion Soup mix. Place quartered or halved peeled potatoes around roast. Cover dish with foil and place in oven @ 300 (thawed) or 325 (frozen). Bake 3 hours. Slice roast and serve.
NOTE: Or do the same thing except in the crock pot and cook on low about 8 hours.