Trim the fat from the roast and cut it into 1-inch cubes. Then lightly salt and pepper the beef.
In a large pot or Dutch oven over high heat add in the olive oil.
Once the oil is hot, add in the beef and sear on all sides.
Next, stir in the beef broth, onion soup mix, rosemary, thyme, and garlic. Bring the mixture to a boil then reduce to a simmer, cover, and cook for 1 hour.
Then add in the mushroom soup, celery and carrots and cook uncovered for another 20 minutes.
Next, add in the egg noodles and let it cook uncovered for another 5-10 minutes until the noodles are tender.
Finally serve and enjoy!
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Notes
*This soup is hearty and pasta-like so if you are wanting more of a broth-based soup and less of a noodle based soup I would recommend halving the noodles.You can store any leftover soup in an airtight container in your fridge for 2-3 days. Since this recipe uses egg noodles, I would not recommend freezing this dish.To reheat you can do so on your stovetop over medium-high heat, or in your microwave until everything has warmed through. When reheating since the egg noodles will have soaked up a lot of the liquid you can add in additional water or beef broth to make the leftovers more like a soup and less like a pasta.