Use 1/4 cup broth to rinse out the can of cream of mushroom soup and drizzle over the top of your mixes
Cover your roast with slices of pepper jack cheese
Cover and cook on low for 8-10 hours (high is not recommended for a fall-apart tender roast)
Shred your roast with two forks
Stir in your remaining broth and noodles, making sure your noodles are down in the broth
Cover and cook on high for an hour to an hour and a half until your noodles are done
If your roast isn’t tender, give it a little bit more time.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.