Place the roast into the slow cooker. Add the salt, pepper, garlic, onion, and mushrooms.
Pour over the beef broth.
Cover and cook on low for 9 hours without opening the lid during the cooking time.
When the cooking time is done, start the pasta on the stove top.
Remove the roast from the slow cooker. Shred the meat with two forks, discard any fat. If desired degrease the broth in the slow cooker by laying a paper towel over the top, and remove it quickly.
Add the drained pasta, green beans, and the shredded beef to the slow cooker.
Serve topped with parmesan cheese if desired.
Enjoy!
Video
Notes
One pound fresh trimmed green beans can be substituted for the canned and added at the beginning of cooking.