2 lb. beef roast
1 can (14 oz.) reduced-sodium beef broth
1 envelope (from a 2.2 oz. box) beefy onion soup mix
1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted
3-4 cloves garlic, minced
10 cups of water, more if desired
1 pkg. (24 oz.) frozen home-style egg noodles
Salt and pepper, to taste
Place the roast in a 5-qt. (or larger) slow cooker. Add the beef broth, beefy onion soup mix, cream of celery soup and garlic cloves. Cover and cook on low overnight.
In the morning, break beef apart and add 6 cups of water. Cover and continue to cook all day.
An hour before you eat, add egg noodles, salt & pepper, and additional water (4 cups or more, depending on how liquidy you would like it). Cover and cook for an additional hour or until noodles are tender.