Irish Stout Beef Stroganoff

I adapted this recipe from one that my sponsor created.  she created hers as a way to use left overs from making the Irish Stout Pot Roast recipe.  I thought it was brilliant and adapted it for my family.  It is so yummy!

(I didn't take any photos of the finished product.  Please send me yours if you want)

Ingredients:
3-4 pound beef roast (we used brisket)
1 jar of Irish Stout Slow Cooker Sauce
2 Tbsp. Onion Onion
1 can of condensed Cream of Mushroom Soup
2 can of milk
2 cans of button mushrooms
Wide egg noodles

Spray or line your slow cooker to prevent sticking. Add beef roast (fat trimmed) to the slow cooker. Pour in 1/2 jar of the Irish Stout Slow Cooker Sauce. Sprinkle capful (2 Tbsp.) of the Onion Onion on top. Set to low and cook for 6 hours. When fork tender, remove roast from the slow cooker and shred. In the slow cooker, add the cream of mushroom soup, milk and mushrooms to the sauce still in the slow cooker. You can add the other half of the jar of the Irish Stout if you want, but we preferred it without it. Place your shredded beef back into the slow cooker and stir to combine.

Serve over cooked egg noodles or your favorite starch.

Makes 6 or so large servings.