During the chilly winter,  crockpot meals are convenient, a great time saver and can turn less expensive cuts of meat into tender and flavorful dishes.  This recipe calls for chuck roast, however, a bottom round roast or eye of round will work nicely as well.  These cuts of meat have the best result with moist heat cooking methods for a fork tender outcome.  While this dish requires some planning, it can slow cook for 8 or more hours and then be finished quickly by cooking noodles for a tasty, hearty meal.  Add some steamed vegetables and a salad and you are ready to go.  If there happen to be leftovers, they reheat nicely. 

1     4 – 5 pound chuck roast
salt and pepper
1   -  10.5 can of mushroom soup + 1 can of water (If using an organic 15 ounce can of soup, add 1/3 of a can of water)
1   -  1.25 oz.  package of dry onion soup mix
2     tablespoons cornstarch
2     tablespoons Worcestershire sauce
1/4    cup cooking sherry
1/2    teaspoon garlic powder or 2 garlic cloves, finely chopped
2        teaspoons dried parsley or 2 tablespoons  freshly chopped
1-2    tablespoons creamy horseradish or 1-2 teaspoons grated horseradish
 

1     pound of your favorite egg noodles

Season roast with salt and pepper.  Set aside.  Lightly oil crock pot and  combine mushroom soup through horseradish in crock pot and mix well to combine.  Add chuck roast and cook on low for 8-9 hours.   To serve, bring large  pot of water to boil for noodles.   Remove roast from crock pot, place on plate and cover with foil allowing the beef to rest for 10-15 minutes before cutting.  Place noodles in boiling water and cook according to package directions.  Cut roast into chunks, drain noodles, add roast and noodles to the remaining sauce in crock pot.  Season with additional salt and pepper if desired.  Makes 4-6 Servings.  Enjoy!