Beef and Noodles with Roasted Carrots

I know canned cream soups are quite processed but moderation is key. Enjoy!

Serves 4

1 pound beef chuck roast or stew meat
8 large carrots, peeled and cut into bite-sized pieces
salt and pepper
1 packet lipton onion soup mix
1 can cream of mushroom or cream of celery (I use cream of celery)
1 can beef broth
4 servings cooked egg noodles or bite-sized pasta

Preheat oven to 300. Place roast and carrots in a roasting pan. Lightly season meat with salt and pepper. Pour lipton soup mix over meat and carrots. Add 1 cup water to pan. Cover and cook for 3 hours. When meat is done, place on cutting board and shred with a fork, discarding fat. Set carrots aside. Place shredded meat and pan drippings in a large pot. Add soup, broth and noodles. Season with salt and pepper, to taste. Cook on medium heat, stirring frequently, until heated through. Serve with roasted carrots on the side.