This week’s Works For Me Wednesday’s theme is to give your best five-ingredient recipe. This one is a recipe my mom used to make a lot and it is yummy. It has the added bonus of being a crockpot meal so I can put it in in the morning and, with a minimal amount of time, it’s ready for dinner.

It makes a really good size meal. I can cook it when we have 8 adults and it is plenty. Or, if I’m bringing dinner to someone who’s had a baby I’ll cook this, keep half for us and take half to them with a salad and some rolls.

Crock Pot Beef N Noodles

rump roast
1 pkg dry onion soup
3 cans cream of mushroom soup
1 package wide egg noodles

Put roast in crock pot in morning. Sprinkle dry onion soup over top. Dump in soup. Cook on low for 10-12 hours or high for 6 hours.

That evening, boil noodles according to package instructions. Break apart the roast – usually I can do this with just a couple of forks if it is cooked well enough. Stir well the meat well in the sauce. When the noodles are cooked, dump them in and stir.

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