S'mee wrote:
> Warning: this is one of those cream of mushroom soup recipes, so if
> you don't care for that sort of thing, please divert yourself with
> the following food related comic:
>
> http://www.kevinandkell.com/2002/kk0204.html
>
> Now, for the rest of you -- I made a double batch of this in my
> new 5-quart crock pot last night, as we had a bunch of people in
> and out, wanting dinner. It's quite tasty:
>
> Crock Pot Beef & Noodles
>
> 2 1/2 - 3 lbs boneless chuck roast
> 1 envelope onion soup mix
> 1 10 oz. can cream of mushroom soup
> 1/2 C. water
> 6 oz. egg noodles (fresh or frozen)
> Baby carrots as desired.
>
> Cut meat into serving sized pieces, removing excess fat; place
> into slow cooker. Combine soup mix, water, and soup; pour over
> meat. Cover and cook on low for 4 hours. Add carrots, continue
> cooking for 2 more hours on low, then add noodles. Cook final
> 2-3 hours on low, serve hot.

I've done something similar with noodles and boneless pork steaks. Canned
broth, yes, but no cream of mushroom soup! I added peas, not carrots.

Jill