2 cans cream of mushroom soup
1 1-oz. package dry onion soup mix
3/4 c. water
1 can beef consomme
4 lbs. chuck roast
1 lb. fresh noodles (from the refrigerated section of the grocery store)
Brown roast on all side in 2 T. oil.
In a slow cooker, mix together the cream of mushroom soup and water. Place roast in slow cooker. Mix together onion soup mix and beef consomme. Pour over beef.
Cook on low for 8 to 9 hours.
Cook noodles; drain.
Shred beef. Put 1/3 of the beef over top of the noodles. Pour gravy on top. Save the remaining 2/3 of the beef for making BBQ sandwiches.