CROCK POT BEEF AND NOODLES

(2 pound) beef chuck roast (I’ve also used steak)

1 envelope onion or beefy onion soup mix

1 can condensed cream of mushroom soup, undiluted

4 cloves garlic, minced

1 can (14-ounce) beef broth

2 (12 ounce) packages frozen egg noodles

Salt and pepper to taste

Additional beef broth to add in with noodles (1 to 2 cans)

Parsley for garnish, optional

1. Place beef roast in slow cooker. Mix onion soup mix, cream of mushroom soup, garlic, and beef broth. Pour over meat.

2. Put lid on crockpot and cook 9 to 10 hours on LOW.

3. Remove lid and shred beef using 2 forks. Add noodles and enough beef broth to mostly submerge the noodles. 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.

Cook for 1 hour. Check for seasoning and add salt and pepper to taste. Sprinkle parsley on top when serving.  Serves 8