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There are several steps, but these are SO YUMMY!! My mom has made them for years, and it was one of the first recipes I insisted on taking to my own home.
Make your roast as you normally would, using plenty of liquid. (I brown mine with seasonings and flour--in oil--and then put in the crock pot with enough water to cover the meat, then I add seasonings and an onion to the water)
After roast is in the crock pot, beat two eggs very well. Add to them 1/2 tsp of each: seasoned salt, garlic, and pepper. Add a dash of salt. Beat again. To that, add flour (I don't measure this part--add a bit at a time). Start with about a cup. Add a little more if you need it; it should be sort of a thick dough, but not too hard to knead.
Lay out newspaper; put flour on it, and drop dough onto it. Use a rolling pin and roll out thin, flipping a couple times to reflour on each side. Cut into somewhat long (about four or five inches), thin (1/2 inch) strips with a knife or a pizza cutter, and let sit for at least a couple hours.
After roast is cooked through, remove it and the onion to a covered bowl. Break noodles apart, and put them and all the flour used in rolling to the water; stir to break them apart. Turn heat to high, cover and allow to boil. Stir after it boils a couple minutes to break apart again. Return to low heat. At this point, I shred the beef and add it; you can do that or serve the meat on the side. Allow noodles to cook at low for at least another 30-45 minutes. The flour and broth make a nice gravy for the roast. (sometimes I have to add a bit of salt to the noodles and gravy--depending on taste)