1 (1 to 1 1/2 lb.) roast of your choice
1 small can tomato sauce (you can use 1/3 jar spaghetti sauce instead if you like)
1 can tomato soup
1 pkg. French onion soup mix (powder)
small bag frozen mixed vegetables
small bag frozen lima beans (if you want more vegetables you can add other frozen vegetables to your liking)
1 can whole kernel corn (including the liquid)
1 can peas (including the liquid)
3 to 4 potatoes, cubed

Cook the roast in a crock-pot with approximately 1/2 cup water. Sprinkle about 1 tablespoon of salt and French onion soup mix over the roast before you cook it. If you would like, you can use seasoning salt instead of regular salt. Add 1/4 cup onion flakes and some minced garlic. Put all these ingredients together with the meat and cook for about 2 to 3 hours.

After it has cooked, take the meat out of the broth and tear it up or cut it up into smaller pieces. Put it back into your broth. Add all remaining ingredients. Cook the slurry until the potatoes are done, usually 3 to 4 hours (a short cut would be to boil the potato cubes until they are almost done or use canned potatoes). This makes a good 8 plus quarts of vegetable soup/stew.