Beef Noodle Soup (Print Version)

# Ingredients:

01 - 2-3 pounds beef roast.
02 - 2 tablespoons oil.
03 - 8 cups low-sodium beef broth.
04 - 1 envelope onion soup mix.
05 - 1/2 teaspoon dried rosemary.
06 - 1/4 teaspoon dried thyme.
07 - 3-4 cloves garlic, minced.
08 - 1 (10.5 oz) can cream of mushroom soup.
09 - 2 large carrots, chopped.
10 - 2 celery ribs, chopped.
11 - 24 ounces egg noodles.
12 - Salt and pepper to taste.
13 - Sautéed mushrooms (optional).

# Instructions:

01 - Trim fat from roast and cut into 1-inch cubes. Season with salt and pepper.
02 - Heat oil in large pot. Sear seasoned beef on all sides.
03 - Add broth, onion soup mix, herbs, and garlic. Boil then simmer covered for 1 hour.
04 - Stir in mushroom soup, celery and carrots. Cook 20 minutes.
05 - Add noodles and cook 5-10 minutes until tender. Add sautéed mushrooms if desired.

# Notes:

01 - Can be made in slow cooker or Instant Pot.
02 - Use chuck roast for best results.
03 - Freeze without noodles.

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