I make it the second night after crock pot -pot roast. I cook the seered roast in water, 1 packet onion soup mix. Montreal seasoning to taste, and 2 bay leaves. When the roast is done I pour the liquid into a pan that has a packetof beef gravy, few TBSP of flour and corn starch mixed with it. Wisk until thickend. After dinner I put the leftovermeat into the gravy removing any fat and grizzle. The next night I cook wide noodles per package and blend in warm meat and gravy. I sometimes add sliced mushrooms to the gravy while reheating.