Ingredients:

• 2 lbs beef chuck roast

• 1 packet onion soup mix

• 1 can (10.5 oz) cream of mushroom soup

• 3 cups beef broth

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and black pepper, to taste

• 12 oz egg noodles (cooked separately)

• 2 tbsp butter

• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the beef:
   Season roast with salt, pepper, garlic powder, and onion powder.

2. Layer in the slow cooker:
   Place seasoned beef in your Crock Pot. Top with onion soup mix, cream of mushroom soup, and beef broth.

3. Cook low and slow:
   Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is fall-apart tender.

4. Shred and thicken:
   Shred the beef in the slow cooker using two forks. Stir the sauce to combine — it should be thick and savory. (If it’s too thin, simmer uncovered for 10–15 minutes or add a cornstarch slurry.)

5. Add the noodles:
   Cook egg noodles separately according to package directions. Drain, toss with butter, and stir into the slow cooker with the beef and sauce.

6. Serve:
   Spoon into bowls, garnish with parsley, and serve warm!