Friday Recipe - Beef over Noodles

I found this recipe here about 2 years ago and I added the noodles to our version and added in a little more water. We love it and eat it a lot! Anything I can throw in a Crock Pot is one of my favorites!

Beef over Noodles
INGREDIENTS:
2 to 2 1/2 lbs boneless beef chuck roast
1 envelope dry ranch dressing mix
1 envelope dry Italian dressing mix
1 envelope dry brown gravy mix
1 c water

GRAVY:
1 Tbls flour
1/2 c water

1 package egg noodles

Place roast in slow cooker.

In a small bowl, combine the salad dressing and gravy mixes. Stir in 1 c water. Pour over meat. Cover and cook on low 7-8 hours or until the meat is tender, but not dry.

Cook egg noodles according to package directions.

Remove roast to platter.

Pour cooking juices in a small saucepan and bring to a boil. Mix together flour and 1/2 c water in a small bowl and whisk together. When juices come to a boil, pour flour-water into pan and stir constantly until juices thicken.

Slice meat into pieces and serve with gravy over cooked egg noodles.