3 lb. chuck roast
1 large can pork 'n beans
1 carton beef broth
4 cloves garlic, chopped
1 pkg. extra wide egg noodles (Dutch)
salt and pepper, to taste

Pressure cook or slow cook chuck roast until tender. Set aside.

In a mixing bowl mash pork 'n beans with mixer. Over medium-high heat add mashed pork 'n beans to hot beef broth. Add finely chopped garlic. Stir and cook until smooth consistency (add combination of water or beef broth if needed).

Add noodles, cook until tender. Add hunks of chuck roast to noodles. Salt and pepper, to taste. Enjoy!

Submitted by: Linda Crouch