1 onion, chopped

2 cups beef broth (or water)

1 tablespoon Italian seasoning

1 pound egg noodles

2 teaspoons Worcestershire sauce

2 garlic cloves

1 cup mushrooms, sliced (optional)

Salt and pepper, to your liking

½ cup heavy cream (or mix 1 tablespoon each of cornstarch and water, if preferred)

1 tablespoon oil

Let’s Get Cooking:

Begin with the Beef: In a skillet, heat the oil over a medium-high flame. Brown the chuck roast on all sides, then transfer it into the slow cooker.

Layer the Flavors: Add onions, garlic, Italian seasoning, and optionally, mushrooms into the cooker.

Create the Base: Mix beef broth and Worcestershire sauce in a bowl and pour it over the contents in the slow cooker.

Season: Add salt and pepper as per your taste.

Slow Cook: Cover and let it cook on a low setting for 6-8 hours (or 4 hours on high) until the beef is a tender delight that easily shreds.

Prepare the Noodles: Cook the egg noodles as per package instructions about 30 minutes before serving, then drain.

For a Creamy Twist: Introduce the heavy cream (or your cornstarch mixture) into the slow cooker, stirring it in during the final 15 minutes of cooking.