2 lb. boneless London broil (or any roast)
1 (32 oz.) box low-sodium beef broth (Swanson)
8 oz. fresh mushrooms, chopped
4 tbsp. (1/2 stick) butter
1/2 cup onion, chopped
2 tbsp. beef base (Minor's, Tones or McCormick's)
3 tbsp. all-purpose flour
1/4 to 1/2 cup Half & Half
salt pepper and onion powder, to taste
1 (12 oz.) pkg. Dutch egg noodles

Place London broil in Crock-Pot and add broth. Season with salt, pepper and onion powder. Cook on low for 8 hours or high for 4 hours.

Strain broth into a bowl and chop meat.

In a skillet sauté mushrooms in butter with a pinch of salt. Add onions. A few minutes later add beef base. Stir in sifted flour. Slowly pour in about 3 cups of the strained broth. Whisk to combine, then add shredded meat. Add pepper (fresh cracked is best). Simmer about 10 minutes then add Half & Half.

Prepare egg noodles according to package directions. Put egg noodles in bowl and ladle meat/sauce over noodles. Enjoy!

Submitted by: Jamie