Potted Beef - cooking recipe

Ingredients

3 to 4 lb. beef chuck or cross-rib roast (thick cut)
1 Tbsp. oil
2 to 3 peeled and mashed garlic cloves
1 (10 3/4 oz.) can cream of mushroom soup
3/4 c. barbecue sauce
1/2 c. wine or beer
2 Tbsp. Gold Medal \"Wondra\" flour
1 (12 oz.) pkg. noodles (bow-tie or extra wide)

Preparation

Spread 1/2 of garlic on large, flat side of roast.
Heat oil on medium-high heat in heavy skillet or pot.
Sear roast on side with garlic on it.
Spread remaining garlic on other side.
Turn roast, using tongs and fork.
Sear edges too.
Set aside.
Open soup can and empty into crock-pot set on high.