Ingredients
| 2 1/2 Cup | water |
| 1 Pound | beef roast, cubed (up to 2 pounds) |
| 2 Teaspoon | beef bouillon |
| 3 Teaspoon | dried parsley |
| 2 Tablespoon | minced onion |
| 1 Teaspoon | Lawry’s® Seasoned Salt |
| 1/2 Teaspoon | celery salt |
| 10 Ounce | cream of mushroom soup |
| 12 Ounce | noodles |
Instructions
Mix everything together except the soup and noodles. Put in a slow cooker and cook on low for 8-10 hours or on high for 4 hours. Stir in soup and noodles for the last 30 minutes of cooking.
