Step 1

Season chuck roast with salt and pepper on both sides.

Step 2

Heat olive oil over high heat in a medium skillet. Add in beef and brown on both sides, about 2 minutes a side. Remove from the pan and place in the slow cooker.

Step 3

Add onions and garlic to the skillet and saute for 2-3 minutes or until browned. Remove from the pan and add to the slow cooker.

Step 4

Add in 1 1/2 cups beef broth and Italian seasoning to the skillet and deglaze the pan scraping up brown bites. Pour broth into the slow cooker.

Step 5

Add in Worcestershire sauce and stir to combine everything. Cook on low for 6-8 hours or until the meat is fall apart tender.

Step 6

Remove the chuck roast from the slow cooker and shred with two forks.

Step 7

Add dry uncooked egg noodles to the slow cooker. Add in an additional 1/2 cup of beef broth or more as needed. Cover and cook on high for 20-25 minutes or until the noodles are tender and most of the liquid is absorbed.

Step 8

Stir in sour cream and add in the shredded beef back to the slow cooker. Season with salt and pepper to taste. Serve immediately with parmesan cheese and fresh chopped parsley, if desired!