Step 1

Place beef chuck roast, cream of mushroom with roasted garlic and dry onion mix in a slow cooker. Cook on high for 5 hours or low 7-8 hours. Shred beef.

Step 2

Make egg noodles according to package (I boil mine for around 6 minutes), drain and then add to roast and gravy. Mix well. Serve garnished with a little sour cream