Common Cuisine |

Start this baby very early in the day, or let it cook all night while you sleep (although it makes me wake up super hungry in the morning). Put it in the fridge while you are at work all day, then shred it and put it back in the pot to heat up for an hour before dinner.

• 2 ½ to 4 pound beef chuck roast
• 1 envelope dry onion soup mix
• 1 can condensed cream of mushroom soup
• 1 small onion, sliced (optional)
• 8 oz sliced mushrooms (optional)
• ¼ cup water
• 1 cup sour cream (optional)
• 1 lb broad egg noodles

Place roast in slow cooker. Sprinkle onion soup mix all over roast, and pat it into the meat. Spoon mushroom soup over roast, and seal it down to the bottom of the pot.

If desired, sprinkle onions and mushrooms over all. Pour water into bottom. Cover and cook on low for 10 hours, or on high for 5 to 6 hours, until meat shreds easily with a fork. Drain off gravy, shred meat, and stir sour cream into gravy, if using. Then stir gravy back into meat, and serve over noodles.

Serves about 6.