Step 1

Slice roast into 1-inch chunks.

Step 2

Add all ingredients to large zipper bag. Zip to seal and shake around to mix.

Step 3

Add prepped ingredients and beef broth to slow cooker.

Step 4

Cook on low for 6 hours.

Step 5

Mix together sour cream and flour. Stir into to slow cooker.

Step 6

Add egg noodles and cook for another 20 minutes. Serve with side salad.