Place chuck roast in crock-pot. Cover with cream of mushroom soup (do not dilute). Add bouillon cubes on top.
Cover and cook on low setting for 8 - 10 hours.
When cooking is complete, stir in sour cream. Serve the first night with mashed potatoes and fresh green salad.
For second night, break up leftover meat, still in gravy. Prepare noodle according to package directions and drain. Stir into leftover meat in crock-pot and heat through. Makes a wonderful second meal!