Crock Pot Beef Roast with Noodles

Easy fix-and forget crock-pot meal, coming up!  This is a recipe that was shared to me by friends and former neighbors, the Jackson family.  Tasty comfort food, and super easy to make.

What you need
1 Beef Chuck Roast, 5-7 lbs average
2 Cans Cream of Mushroom (or cream of onion, or whatever "cream of" soup you like)
1 Packet Lipton Onion Soup Mix
16oz Wide Egg Noodles

Place the roast in your Crock Pot, empty the canned soup and packet of soup mix on top.  Cook at high heat for at least 6 hours, reduce to warm until ready to serve.

Before serving, cook the egg noodles according to the package.  I usually add butter (surprised?) to the drained noodles, tossing to coat, and serve the noodles and roast with gravy separately, but you can mix them together to serve if you prefer.

Great with steamed frozen peas or green beans as a side dish, even better when you add some crusty warm rolls (I recommend Warm-and-Serve Artisan Rolls by Rhodes, which are sold in the freezer section - these are especially handy for a small family like mine, because you only need to heat up what you need for that meal!).