3 lbs. of roast of choice
1 box egg noodles, prepared
1 can cream of mushroom
1 small pkg onion soup mix
14 oz beef broth + 3 cups beef broth
2 tablespoons garlic, minced
Salt and black pepper to taste
Add the broth, dry soup mix, mushroom soup, and minced garlic into a bowl.
Be sure to save the three cups of brother for later in the recipe. Stir well.
Place your roast in the pan you will slow cook in.
Pour your bowl of broth and soup mixture over your roast in the slow cooker.
Cook the roast covered on high for about four hours or low for eight hours.
The roast will be pull apart and tender.
Shred your roast in the slow cooker pan using forks. Add the remaining three cups of broth. Stir well.
On low for three hours (or on high for one hour), allow the roast to cook covered again.
Prepare egg noodles per packaging instructions.
Once prepared, add the noodles to the pan with the roast.
Cook the roast and egg noodles at a low setting for the final hour.