My hubby’s always hankering for this, so I whip it up almost every week

1. In a skillet set over medium-high heat, heat the oil. Coat the chuck roast with cooking oil and sear it until golden brown. Put the roast on low heat.
2. Toss the chopped onion and garlic into the slow cooker with the Italian seasoning. If desired, add sliced mushrooms.
Third, combine the water, Worcestershire sauce, or soy sauce with the beef broth in a another bowl. After adding the roast and other ingredients to the slow cooker, pour this mixture on top.
4. Add salt and pepper according to your preference.
The beef should be soft and readily shreddable after 6-8 hours of low cooking (or 4 hours on high). 5. Cover and simmer.
6. Cook the egg noodles as directed on the packet, about 30 minutes before you want to eat them. Eliminate waste.
Seven, in the last fifteen minutes of simmering, add in the heavy cream (or cornstarch mixture) if you like a creamy sauce.

8. Top the cooked egg noodles with the meat that has been shredded using two forks.
9. If needed, reassess seasoning by tasting.
Savor the flavorful meat and noodles cooked in a slow cooker.