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

Ingredients:
2-3 pound chuck roast
1 chopped onion
2 cups beef broth or water
1 tablespoon Italian seasoning
1 pound egg noodles
2 teaspoons Worcestershire sauce
2 cloves garlic
1 cup sliced mushrooms (optional)
Salt and pepper to taste
½ cup heavy cream (or 1 tablespoon cornstarch mixed with 1 tablespoon water, optional)
1 tablespoon oil
Instructions:
1. Heat the oil in a skillet over medium-high heat. Sear the chuck roast on all sides until it’s browned. Place the roast in the slow cooker.
2. Add the chopped onion, garlic, Italian seasoning, and optional sliced mushrooms to the slow cooker.
3. In a separate bowl, mix the beef broth (or water) and Worcestershire sauce (or soy sauce). Pour this mixture over the roast and other ingredients in the slow cooker.
4. Season with salt and pepper to taste.
5. Cover the slow cooker and cook on low for 6-8 hours (or 4 hours on high), or until the beef is tender and easily shreds.
6. About 30 minutes before serving, cook the egg noodles according to the package instructions. Drain.
7. If you prefer a creamy sauce, stir in the heavy cream (or cornstarch mixture) into the slow cooker during the last 15 minutes of cooking.

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8. Shred the cooked beef using two forks and serve it over the cooked egg noodles.
9. Taste and adjust seasoning if necessary.
Enjoy your delicious slow cooker beef and noodles!