Ingredients:

  • 2 pounds beef chuck roast (trimmed of excess fat)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth (low sodium preferred)
  • 2 tablespoons soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • [Salt and pepper, to taste]
  • [8 ounces egg noodles (uncooked, wide or regular)]

Instructions:

  1. In a large skillet over medium-high heat, add the olive oil. Once hot, season the chuck roast with salt and pepper on all sides. Place the roast in the skillet and sear it for about 3–4 minutes per side until it is browned nicely. This step builds flavor but can be skipped if youre short on time.
  2. In a slow cooker, add the diced onion and minced garlic at the bottom.
  3. Place the seared beef on top of the onions and garlic in your crock pot. Pour in the beef broth, soy sauce, Worcestershire sauce, dried thyme, rosemary, salt, and pepper.
  4. Cover your crock pot with its lid. For low heat: Cook for approximately 6–8 hours until beef is tender. For high heat: Cook for approximately 3–4 hours until beef is tender.
  5. Once cooked through, remove the roast from the crock pot using tongs or a slotted spatula onto a cutting board. Shred with two forks; return shredded beef into the slow cooker.
  6. About 30 minutes before serving (or as directed), stir in uncooked egg noodles into your dish ensuring they are submerged in liquid. Cover again and cook on high for another 30 minutes or until noodles are tender.
  7. Taste and adjust seasoning if necessary before serving. Ladle into bowls garnished with fresh parsley if desired!