Roast and Potatoes

Mix:
1 box dry onion soup mix
1 Cup water
2 cans cream of chicken soup (or cream of mushroom)
3 Tbsp. Worcestershire
Pour over a good size roast, making sure it is pretty coated. Cook in a crock pot on low for hours (5-6 on high or 8+ on low). I usually end up making this (late) Saturday night, (the roast is frozen) it cooks all night and the next day on low. It will pretty much fall apart.
Take the sauce from the roast to make the gravy. Put in a sauce pan and heat on the stove, add 2-3 beef bouillon cubes. In a separate bowl add 2-3 tbsp of corn starch and >1 cup of cold water, mix to make a paste substance. When the gravy starts to boil, add the corn starch and reduce heat. Gravy should thicken.
Sides: Mashed potatoes. Try adding onion and chive cream cheese or sour cream to the potatoes along with the butter, salt, and milk (after it is cooked of course.)
Rolls, try rolling Rhodes Rolls in melted butter & grated parmesan cheese when frozen let rise at least 4-5 hours. Cook according to directions.
Green Beans with sauté onion and crumbled cooked bacon.