Instructions

1. Layer onions, celery, garlic and carrots on the bottom of your 5qrt crock pot bowl.
2. Season roast with salt and pepper and place on top of vegetables in cooker.
3. In a bowl mix together the beef stock, basil, oregano, parsley, Worcestershire sauce, salt, pepper and half of the crushed tomatoes.
4. Pour the mixture over top the roast. *Note the liquid should only come up no more than 1/2-2/3rds the way up the roast. You do not want it submerged in the liquid.
5. Take the remaining crushed tomatoes and spread out on top of the roast.
6. Place the fresh basil leaves in the crushed tomatoes.
7. Cover and cook on LOW 9-10 hours.
8. When the roast has 25 minutes left of cooking time bring 6 quarts of water to a boil in a large pot.
9. Add in 1 1/2 teaspoon salt and egg noodles and cook until done per the package instructions.
10. When done, drain and set aside.
11. When the roast is done, it will just fall apart so it’s best to use 2 large slotted serving spoon or spatulas to remove.
12. Allow to rest for 5 minutes on a serving platter.
13. Remove the potatoes (if using) to the platter.
14. Skim any fat off of the top and discard.
15. Pour the liquid and veggies into a large pot and place over medium low heat.
16. Take the beef and lightly shred it on the platter.
17. Add the shredded beef to the soup pot (all as little or as much as you want back into the broth)
18. Taste for salt and pepper.
19. Cook for just a few minutes until warmed through.
20. In a soup bowl add your egg noodles and then using a ladle, add in your soup mixture over top.