Beef chuck roast—about 2 ½ lbs.
2 cans cream of mushroom soup
1 pkg dry onion soup mix
1 1/3 C water
½ C sliced mushrooms and/or onions

Extra-wide egg noodles—cooked and drained just before serving

In a small bowl, stir together the soup and onion soup mix.  Place roast in crock pot (along with mushrooms and/or onions if desired), and cover with soup mixture.  Cook on low for 8-10 hours.

With a large wooden spoon, stir the finished roast a bit before serving, the meat will shred apart and mix in with the gravy.  Serve warm over bowls of extra-wide egg noodles.  

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