1 (2-pound) beef chuck roast
1 envelope beefy onion soup mix from a 2.2 ounce box
1 can condensed cream of mushroom soup, undiluted
4 cloves garlic, minced
1 (14-ounce) can beef broth
4-6 cups water
2 (12-ounce) packages frozen egg noodles
salt and pepper to taste
parsley for garnish, optional
1. Place beef roast in slow cooker. Sprinkle onion soup mix on top. Add mushroom soup and garlic and smear on top of roast. Add beef broth. cook 9 to 10 hours on low.
2. Shred beef. Add noodles and enough water to mostly submerge the noodles. Try to use as little water as possible, you don’t want to water down the flavor. It’s ok if some of the noodles are sticking slightly out of the liquid. There is enough moisture and condensation in the crock pot to cook them thoroughly.
3. Cook for 1 hour. Check for seasoning and add salt and pepper to taste.