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Ingredients
1 (2 - 3 lb) Beef roast
1 (14 oz) Can beef broth
1 Envelope beefy onion soup mix
1 (10 3/4 oz) Can cream of celery or mushroom soup, undiluted
3 - 4 Garlic cloves, minced
6 - 8 Cups beef broth
1 (24 oz) Package frozen home-style egg noodles
Salt & pepper, to taste
Instructions
In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves, set aside.
The evening before serving place the roast in a 5 quart crockpot and add the soup mixture.
Cover and cook on LOW overnight or until the beef shreds easily.
Break beef apart and add 6 - 8 cups of beef broth; cover and continue to cook on LOW for an additional 8 hours.
An hour before you eat, add egg noodles, salt & pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.