Beef and Noodles

• 3 pounds Chuck Roast
• 4 dashes Worcestershire Sauce
• 1 package (1 Oz. Packet) Dry Onion Soup Mix
• 2 Tablespoons Dry Tarragon
• 1 package (12 Oz. Package) Wide Egg Noodles
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
• Salt And Pepper

1. Combine the roast, Worcestershire, onion soup mix, and tarragon in a crockpot.
2. Season to taste with salt and pepper and cover roast about halfway with water.
3. Cook on low for about 8 hours.
4. When you are ready to fix dinner, boil the egg noodles in a large pot.
5. Meanwhile shred the beef with two forks.
6. Drain the noodles and return to the pot.
7. Pour in the contents of the crock pot and add the soup.
8. Stir, season with salt and pepper to taste and enjoy the homey goodness.

roast, worcestershire sauce, onion soup mix, tarragon, egg noodles, cream of mushroom soup, salt

Taken from tastykitchen.com/recipes/main-courses/beef-and-noodles/ (may not work)