An easy weeknight meal that does all the work for you. Amazing flavor with almost no effort!
Makes 6 dinner portions
1-2 lbs. english chuckeye roast
1 can golden mushroom soup
1 can beef connsume soup (can substitute french onion)
1 bag dumpling noodles (extra wide noodles will also work)
Add soups to slow cooker. Stir loosely. Add meat, turn to cover both sides. Cover and cook 4-6 hours on high. Once meat is fork tender, use two forks to shred the beef in the gravy. There are two choices for serving noodles.
1. Add dry noodles to slow cooker, mixing to cover noodles in meat/gravy mixture. Remain cooking on high 15-30 minutes.
2. Prepare noodles as directed on package. Mix noodles and meat/gravy mixture.
Great for leftovers and also freezes well!