Easy Crockpot Roast

I threw this together in the Crockpot a few nights ago, and the smell of it drove me crazy all day long!  It was so easy to put together, and got the "husband seal of approval" for taste.  This will be a repeat recipe for us in the not too distant future!

1 to 2 lb chuck roast beef
1 can cream of mushroom soup
1/2 soup can of water
garlic seasoning (I use McCormick Perfect Pinch Garlic and Herb)
1/2 a bag of wide egg noodles (cooked and buttered)

Lay the thawed roast in the bottom of your crockpot.  Pour the cream of mushroom soup on top and kind of smear it around.  Pour 1/2 a soup can of water next to the roast, so there's some moisture around it.  Sprinkle the roast and water liberally with garlic seasoning.  Cook on low for 6-8 hours. Remove the roast and slice roast into individual portions.  Stir the mushroom gravy together well and serve over buttered wide egg noodles, with the roast on the side.

Note: Next time I make this I am going to shred the roast when it's finished, then stir it back in with the mushroom gravy, and serve all of it over the noodles.