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| Serve with green beans and egg noodles. | |||||
| Ingredients: | |||||
| 4 lb | bottom round roast | ||||
| 3 tsp | beef bouillon granules | ||||
| 1/2 cup | water | ||||
| 1 can | cream of mushroom soup | ||||
| 6 oz | sliced portabella mushrooms | ||||
| egg noodles | |||||
| Directions: | |||||
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in crock-pot, combine bouillon, water, cream of mushroom soup and portabells mushrooms. Add roast to crock pot and cook on low 6-8 hours.
Cook noodles as directed, drain. Serve sliced roast and mushroom gravy over cooked noodles. |
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