1 pound leftover Roast Beef, in smallish chunks or shredded
1 can italian seasoned stewed tomatoes
1 pound whole wheat egg noddles
4-6 cups beef stock
1 cup frozen peas & carrots
(any leftover veggies -lima beans, corn, etc - in your fridge you need to clear out)
1/2 cup leftover beef gravy from your pot roast
salt & pepper to taste
Mix all in crockpot, cover, and cook on low 8 hours or until noodles are al-dente.
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