Ingredients

The following ingredients have 4 Servings
  • 3.5 lb roast
  • 10.75 oz can beefy mushroom soup (or 10.5 oz can beef consumme )
  • 10.75 oz can cream of mushroom soup
  • 1 oz ranch dip mix
  • 1 oz brown gravy mix packet
  • Pepper Jack Cheese
  • 2 3/4 cup beef broth (divided)
  • 24 oz frozen egg noodles

Instruction

  • Place your roast in your 6-quart slow cooker
  • Pour your soups on top
  • Sprinkle your mixes on top of the soups
  • Use 1/4 cup broth to rinse out the can of cream of mushroom soup and drizzle over the top of your mixes
  • Cover your roast with slices of pepper jack cheese
  • Cover and cook on low for 8-10 hours (high is not recommended for a fall-apart tender roast)
  • Shred your roast with two forks
  • Stir in your remaining broth and noodles, making sure your noodles are down in the broth
  • Cover and cook on high for an hour to an hour and a half until your noodles are done