Crock Pot Beef Stroganoff
1 (2 1/2 pound) beef chuck roast
2 cans cream of mushroom soup
1 package dry onion soup mix
1 1/3 c. water
(Add 1/2 c. extra sliced mushrooms and/or onions if desired!)
Extra-wide egg noodles (cooked and drained just before serving time)
You can brown all sides of the roast in a large pot with a bit of oil if desired, but it's not necessary.
In a small bowl, stir together the soup and onion soup mix. Place roast in crock pot (along with mushrooms and/or onions if desired), and cover with soup mixture. Cook on low for 8-10 hours.
With a large wooden spoon, stir the finished roast a bit before serving, the meat will shred apart and mix in with the gravy. Serve warm over bowls of extra-wide egg noodles.
Store leftover beef stroganoff in fridge for up to 1 week, or freeze (without the noodles) for later use (within 6 months).