Combine flour and bouillon; rub onto all sides of roast. Place in slow cooker sprayed with cooking spray.
Sprinkle with 1 tsp. thyme; cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).
Add mushrooms to slow cooker. Pour gravy over mushrooms; cook, covered, on HIGH 30 min. or until mushrooms are tender and gravy is thickened.
Transfer roast to cutting board, reserving gravy mixture in slow cooker. Let stand 10 min. Meanwhile, cook noodles as directed on package, omitting salt.
Slice roast. Drain noodles; place on serving plates. Top with meat, gravy mixture and sour cream. Sprinkle with remaining thyme.
Kraft Kitchen Tips!
Prepare using Heinz Beef Gravy.
Substitute 1/2 tsp. dried thyme leaves, crushed, for the fresh thyme, sprinkling all of the thyme over the roast before cooking in slow cooker as directed.
This slow-cooker recipe can also be prepared using any other similarly sized cut of beef, such as a bottom round roast, eye round roast or rump roast.
Calories From Fat
% Daily Value
Total fat 17 g
Saturated fat 7 g
Cholesterol 135 mg
Sodium 430 mg
Total carbohydrate 28 g
Dietary fibre 2 g
Sugars 3 g
Protein 44 g
10 servings, 1/10 recipe (329 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.