Step 1

Trim any large fat pieces from the roast and cut into 1 inch cubes.

Step 2

Add oil to a large pot or dutch oven over high heat. Season beef on all sides with salt and pepper.

Step 3

Once oil is hot, add beef to the pot and sear on all sides.

Step 4

Stir in beef broth, onion soup mix, rosemary, thyme, and garlic cloves. Bring mixture to a boil, then reduce heat to low, cover and cook for 1 hour.

Step 5

Add mushroom soup, celery and carrots and cook for another 20 minutes. Add egg noodles and cook for 5-10, minutes, until tender. Stir in sautéed mushrooms before serving, if desired.

Step 6

Leftover soup will keep in the refrigerator for 3-4 days.