2-3 pounds beef roast
1 can (14 ounces) reduced-sodium beef broth
1 envelope (from a 2.2 ounces box) beefy onion soup mix
1 can (10.5-10.75 ounces) cream of celery or mushroom soup, undiluted
3-4 cloves garlic, minced
6-8 cups beef broth or water, more if desired
1 pkg. (24 ounces) frozen home-style egg noodles
Salt and pepper, to taste
Step 1: Add the beef onion soup mix, beef broth, garlic cloves, and cream of mushroom soup in a large mixing bowl. Stir until well combined.
Step 2: In a 5-quart slow cooker, add the roast.
Step 3: Pour the mixture over the roast inside the slow cooker.
Step 4: Cover the slow cooker and cook on a low setting for about 8 hours to overnight until the meat is fork-tender.
Step 5: Shred the meat and pour in about 6 to 8 cups of water or beef broth. Stir until just mixed.
Step 6: Cover the slow cooker and cook for another 8 hours.
Step 7: Add the egg noodles and season with more salt and pepper to taste.
Step 8: Cover the slow cooker and cook the noodles for 1 hour more on a high setting until firm to bite.
Step 9: Serve hot and enjoy!