Paula Deen'S Slow Cooker Beef Stroganoff

• 1 tablespoon olive oil
• 3 lbs sirloin tip roast, cut into 1 1/2 ' pieces
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 large onion, sliced
• 1 (10 1/2 ounce) can beef consomme
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic, minced (bottled type)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 1 (16 ounce) package wide egg noodles

1. In a large skillet, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper. Cook in batches for 4-5 minutes or until pieces are browned on all sides.
2. In a 4-6 qt slow cooker, combine roast, onion and next 7 ingedients. Cover and cook on Low for 8 hours or until beef is tender. Cook noodles according to pkg directions. Serve beef over the noodles.

olive oil, salt, ground black pepper, onion, beef consomme, cream of mushroom soup, cream cheese, worcestershire sauce, garlic, thyme, rosemary, egg noodles

Taken from www.food.com/recipe/paula-deens-slow-cooker-beef-stroganoff-493395 (may not work)