Meet the team:
A big ol' roast, some onion soup mix (I normally use generic, but the store was out), some baby carrots, potatoes, and some water.
"But Rachel, where is your oven bag? Roasting pan? How dare you cook without a meat thermometer? Don't you know you can't make a proper roast without fresh rosemary?"
Hahahahahahahohohohoohhhoo! Oh...whew! Wow! Um....roasting pan? No, that would require me to stand around and slave over my roast. This sucker goes in the crock pot and you literally forget about it until you're ready to eat it. What's that? You don't have a crock pot? Go buy one...like now, because they are awesome! Or in Tab's case, dig it out of your garage and put that baby to work! I once found a great one at the thrift store for $4.44, one of my prouder moments in life. Anyway, back to the food.
This is the star player, the MEAT. I am not methodical about picking my roasts. I pick the biggest piece of meat that will fit in the crock pot for the least amount of money. You may call that blasphemy, but I call it sweet, juicy roast that I can eat for two days. This is a sirloin tip roast, I chose him because he was on sale.
Throw the meat in the crock pot. That big hole in the center is where I stabbed it with a knife 
Now dump one envelop of onion soup mix in the pot.
Pour in enough water to come about to the top of the roast. This is the liquid that will cook the carrots and potatoes later on. Put your lid on and cook on high for about 4-5 hours. My method is always to cook it on high until about lunch time and then put the vegetables in and turn it to low, that way, everything will be ready about the time my stomach is ready for supper. Also, make sure that sucker is plugged in because....um....you don't want to come home to an uncooked roast in your crock pot and I definitely don't know anyone who has ever done that......(************TIME PASSES************)
So now your roast should have been cooking for a few hours, left unattended to mind its own business. Here is what it should look like:
Ooooh...all brown and bubbly. This is the right time to add the vegetables. This is also the time that your kitchen smells so good that your stomach stages a revolt so you have to pause to eat a taco left over from last nights dinner.
Cut your potatoes to about this size. Don't make them too small or you'll have a pot full of starchy water and no potatoes. Don't be tempted into thinking this will result in mashed potatoes, it won't. Leave them nice and chunky, remember, it's only lunch time. These little guys will have plenty of time to cook.
Everybody in!
Dump some baby carrots in too. How many? As many as it takes to make you happy. Eat the rest. I'm not big on measuring, it's a conspiracy. My deepest, darkest secret....I don't measure my ingredients when I make homemade pancakes and they are wonderful every time. Should you cook like me? Probably not.
Turn the crock pot on low and wait. Dinner will be ready when you are!(*************TIME PASSES************)
It's now dinner time and your roast should look like this:
The giant hunk of meat has now segmented into some smaller hunks of meat. See that utensil sticking out of the pot? That's a spoon and it's the only utensil you will need for this baby.
Perfect! That meat will just shred up with your fork and the vegetables are just right, not mushy. How easy was that? If you just absolutely can't find time to chop the potatoes or maybe you don't have a lunch break to come home and throw the vegetables in, here are your secret weapons:
Just put a can of potatoes and a can of carrots in the pot a few minutes before you're ready to eat. That's totally cheating though :)
