Ingredients
Scale
- 1 (5 lb.) boneless chuck or round roast
- 1/4 cup Worcestershire sauce
- 2 Tablespoons butter
- 1 onion, peeled & cut in about 8 large pieces
- 1 package of brown gravy mix
- ***Fill the pot with water almost to the top– this will become your broth to cook your egg noodles in just before serving***
- *****
- 1 lb. carrots, peeled and cut into pieces.
- Egg noodles, do not add this to the slow cooker, these will be cooked separately using your beef broth.
Instructions
- Add all the ingredients–except carrots and noodles–to your slow cooker. You’ll add carrots in when about 3 hours remain. Cook 10-12 hours on low, until tender and the roast falls apart.
- A half-hour before serving, remove as much broth as you need to fill a pot, bring to a boil and cook desired amount of egg noodles in the broth according to package directions. Serve with pot roast and carrots.
- Prep Time: 0 hours
- Cook Time: 0 hours