Easiest Ever Pot Roast With Egg Noodles (Crockpot Meal)

This one is for all of you looking for fast and delicious crockpot meals that basically cook themselves while you spend your day doing other things! (This one is for you Lisa P).

Easiest Ever Pot Roast With Egg Noodles

• Roast (I used a 2.5lb bottom rump roast that easily fed 5 people with lots of leftovers).
• 1 packet dry onion soup mix
• 2 cans condensed cream of mushroom soup
• 2 1/2 cups beef broth
• 1/2 cup fresh sliced mushrooms
• 1 onion diced
• 1/3 cup flour
• 1 teaspoon garlic salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 12oz bag yolk free egg noodles

Mix flour, garlic salt & pepper in a small bowl. Press flour mixture on all sides of the roast. Browning the roast will seal in the flavor and also keep the meat tender. The flour works double duty and thickens the gravy during the cooking process so you don't end up with a big pot full of beef juice when you want gravy.

Heat a pan with olive oil and brown the roast on all sides.

In the crockpot mix condensed soup, onion soup packet and beef broth. Stir until it is well combined. Add the diced onion and mushrooms to the crockpot.

Place the browned roast on top and spoon the mixture over the top.

Cook in the crockpot on the low setting for 8 hours. Slice the roast with a serated knife in whatever size pieces you prefer. When you are approaching dinner time, cook the egg noodles until they are al dente and then add the the crockpot about 30 minutes before you will eat. Sprinkle with fresh parsley and serve!