Paula Deen's Slow Cooker Beef Stroganoff

From Cooking with Paula Dean Nov/Dec 2012.

• Ready In: 8 hrs 20 mins
• Serves: 4-6
• Yields: 1 pot

Ingredients

• 1  tablespoon olive oil
• 3  lbs sirloin tip roast, cut into 1 1/2 ' pieces
• 1⁄2 teaspoon salt
• 1  teaspoon ground black pepper
• 1  large onion, sliced
• 1 (10 1/2ounce) can  beef consomme
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1 (8 ounce) package cream cheese, softened
• 2  tablespoons Worcestershire sauce
• 1  teaspoon garlic, minced (bottled type)
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried rosemary, crushed
• 1 (16 ounce) package  wide egg noodles

Directions

1. In a large skillet, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper. Cook in batches for 4-5 minutes or until pieces are browned on all sides.
2. In a 4-6 qt slow cooker, combine roast, onion and next 7 ingedients. Cover and cook on Low for 8 hours or until beef is tender. Cook noodles according to pkg directions. Serve beef over the noodles.