Description

Serious comfort food is needed for cooler weather, and this one is definitely comforting. It is so awesome and delicious, you will add it to your rmeal rotation. Add frozen peas, if you would like when adding the noodles.

Ingredients

• 2 lb. beef chuck roast
• 1 envelope beefy onion soup mix (from a 2.2 oz. box)
• 1 can condensed golden mushroom soup
• 4-5 cloves garlic, minced
• 1 can beef consume and a can of Fench onion soup or beef consommé plus 2 beef bouillon cubes
• 1/2-1 onion, sliced
• 4-6 c. water
• 2 (12 oz.) packages frozen Reames egg noodles (can be found at Walmart)
• salt, to taste
• freshly ground black pepper, to taste
• chopped parsley for garnish, optional

Steps

1. Place beef roast in crock pot that has been lined with a crock pot liner for easy clean up. Sprinkle onion soup mix on top of the beef. Add undiluted mushroom soup and garlic; spread on top of the roast.; add beef stock. Place lid on crockpot; cook 9 - 10 hours on LOW.
2. Remove lid; shred beef using 2 forks. Add noodles and enough water to mostly submerge the noodles, using as little water as possible so you don't water down the flavor. It is alright if some of the noodles stick slightly out of the liquid. There is enough moisture and condensation in the crock pot to cook them thoroughly.
3. Cook for 30-60 minutes, or until noodles are just done. Add salt and pepper, to taste. Garnish with chopped parsley, if desired when serving.