Put frozen roast in a large roasting pan with a lid.
Pour packet of soup mix over roast.
Add onion segments to each side of the pan.
Add cream of mushroom soup and wine, or stock.
Add one sprig of rosemary to each side of the pan.
Cover and cook for 4 hours.
Add baby carrots and bake for another 30 minutes or until beef is falling apart tender and carrots are cooked. Serve over mashed potatoes or egg noodles.
Recipe by Bear In The Pantry at https://bearinthepantry.com/wp/frozen-pot-roast/