Beef / Pork

Crock Pot Beef Bottom Round Roast over Egg Noodles is for Dinner.

Crock Pot Beef Bottom Round Roast over Egg Noodles takes 10 minutes to prepare.

Crock Pot Beef Bottom Round Roast over Egg Noodles takes 480 minutes to cook.

Crock Pot Beef Bottom Round Roast over Egg Noodles makes 6 servings.

The ingredients for Crock Pot Beef Bottom Round Roast over Egg Noodles are:

3lb Beef Bottom Round Roast
1 packet Liptons Onion Soup Mix
Baby Carrots
Sliced Mushrooms
1 cup dry white wine
3 cups beef bouilon consomme
1 package Manischewitz Yolk Free Egg Noodles

Here is how you make Crock Pot Beef Bottom Round Roast over Egg Noodles:

Put frozen round roast in the crock pot. Add all other ingredients and let cook all day. Liquid should cover almost the entire roast. Flip the roast over half way through. When meat is tender that it easily falls apart, it is done.Cook the noodles per instructions.If you want to make your sauce thicker, remove most of the liquid and add 1 cup flour/water rue and 1 TBSP butter. After thickened add back to the crock pot. Serve the meat and sauce over the noodles.Number of Servings: 6Recipe submitted by SparkPeople user TYAUNCHES.

The nutritional information for Crock Pot Beef Bottom Round Roast over Egg Noodles is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 487.3

• Total Fat: 11.8 g
• Cholesterol: 133.8 mg
• Sodium: 657.9 mg
• Total Carbs: 28.2 g
• Dietary Fiber: 2.2 g
• Protein: 56.4 g