Crockpot Roast & Noodles

Sometimes the best meals are the simplest.... I knew this recipe would be a favorite for my family because it combines two of our favorite meals....juicy roast with beef gravy and lots of egg noodles!!! The delicious flavor of the slow cooked roast is reason enough to try this recipe. In fact...you could easily make this recipe and leave out the noodles. Just serve the roast and gravy over mashed potatoes or along with your favorite veggies and enjoy!!!

Crockpot Roast & Noodles

adapted from http://spicysouthernkitchen.com/crock-pot-beef-noodles/

1 (2 pound) roast

1 envelope Beefy Onion soup mix

1 can condensed Cream of Mushroom soup, undiluted

1-2 teaspoons garlic powder

1 can (14 oz.) beef broth

2 (16 oz.) packages frozen egg noodles

4 cups water (OR 4 cups beef broth)

salt & pepper, to taste

Place roast in crockpot. Sprinkle onion soup mix on top.  Smear mushroom soup on top of roast and then add garlic powder. Add 1 can beef broth to the bottom of crockpot. Cook on low for 6 to 8 hours. 1 hour before eating....remove lid and shred roast using 2 forks.  Add noodles and 4 to 6 cups water (I used 4 cups beef broth). Cook on high for 1 hour or until the noodles are done.  Salt & pepper to taste.