Dinner’s Ready: Nancy Pearson’s Sunday Roast

Dinner's Ready AOP Aug

Nancy Pearson and her family are always in and out of the house and on opposite schedules, so preparing meals that are easily done in a crockpot and with plenty of leftovers is common at their home.

“I am a Realtor for Berkshire Hathaway HomeServices and absolutely love helping clients find their home or helping them with listing their home as they move on to other endeavors,” shared Nancy. “Our family has been in athletics for many years, and we have moved across the country multiple times for my husband’s job. As a wife whose husband has to leave immediately for job assignments, often leaving me to take care of the moving process, I know how important it is to trust your realtor to help guide you through the process. So, I take pride in understanding how the family in transition is dealing with things and being the realtor who can truly relate.”

Nancy and her husband Clark have been married for 19 years and have intentionally built a life they love to live.

“We moved to Auburn in 2009 when Clark had been hired as the Head Athletic Trainer for the Auburn University football team,” said Nancy. “In 2015, we moved over to the men’s basketball team and have loved every second of it.”

Together they have two very active and athletic children: Bradley (17) and Kate (14).

“The thing that brings me the most joy is time spent with my husband and our children,” said Nancy. When schedules align, and they all have time to be together, the family loves to go to local athletic events, take trips to the lake or beach, or visit their families in Kentucky.

“The recipe I am sharing is my Sunday Roast, Potatoes, and Carrots made in a crockpot,” Nancy said. “I am sharing this because it’s easy, especially for families that are on the go all the time…and that’s us!”

Nancy Pearson’s Sunday Roast

AOP dinner photo August


  • lean 3.5-4 lbs sirloin tip roast
  • 1-2 packages of Lipton’s onion Soup Mix
  • seasoned salt
  • Adolph’s meat tenderizer
  • potatoes (peeled & cubed)
  • carrots (cleaned and chopped)
  • (optional) 1 can of Campbell’s Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup


Use a fork to poke holes in the roast on both sides. Sprinkle with meat tenderizer and seasoned salt. Have a large pot heating on a burner and sear the meat on both sides. Place the meat in the crockpot and add water to cover the roast well and add the Lipton Onion Soup Mix (and the Cream of Mushroom Soup if you’d like). Also add the peeled potatoes and carrots, cover and cook in the crockpot for 6-8 hours on low-medium heat.
Gravy for the roast beef: Pour off the excess broth and use cornstarch, following the directions on the box to thicken the broth for the gravy. Add salt to taste.

Gabriele has been married to her husband Daniel for 17 years. Together they have three incredible children – two boys, ages 16 and nine, and a sweet girl who will be two in August. Gabriele is a full-time Sales Director for Mary Kay Cosmetics. When she isn’t spending time with family or building her business, she supports her husband who is the Lead Pastor and Planter of Forward Church in Gulf Shores.

Author: Staff

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Dinner’s Ready: Nancy Pearson’s Sunday Roast

by Staff time to read: 2 min