Step 1

Season both sides of chuck roast with salt & pepper, rubbing it in gently.

Step 2

Heat oil in a large skillet until popping.

Step 3

Add roast.

Step 4

Brown for 3 minutes, turn, and brown the other side.

Step 5

Remove from heat.

Step 6

Oil the inside of your slow cooker.

Step 7

Add the onion, celery, and garlic.

Step 8

Transfer the roast to the slow cooker.

Step 9

Pour 1 cup of the beef broth into the cooker.

Step 10

Add the guijillo pepper if you are using it.

Step 11

Cover crock pot and cook on low for 8 - 10 hours.

Step 12

Remove the celery and shred the meat with two forks about 30 minutes before cooking time is over.

Step 13

Replace the cover to the slow cooker.

Step 14

About 10 minutes before you are ready to serve dinner bring 2 cups of water and the remaining beef broth to a boil in a large pot.

Step 15

Add the 1/4 cup butter and the egg noodles.

Step 16

Cook until tender.

Step 17

Drain and stir in the remaining butter.

Step 18

Serve the beef over the noodles.

Step 19

Sprinkle with fresh parsley before serving.

Step 20

Turn the instant pot on high and add the oil.

Step 21

Cube the beef and season it as in the recipe. When the oil is hot add half of the beef cubes to the pot and sear on each side.

Step 22

Remove the beef from the pot to a large plate. Repeat the process with the rest of the seasoned beef cubes and then remove them to the plate.

Step 23

Add about 1/4 Cup of the beef broth to the instant pot and use a wooden spatula to scrape any browned bits from the bottom of the pot. Turn the Instant Pot off.

Step 24

Add the beef, onion, garlic, celery, and guijillo pepper to the instant pot. Place the lid on the pot and set the valve to seal.

Step 25

Cook on manual high pressure for 45 minutes. When the timer is up, allow the instant pot to natural pressure release - don't open the seal!!- for 10 minutes. Once 10 minutes is up, open the seal to manually release any pressure that is left.

Step 26

Cook the noodles as directed in the recipe.

Step 27

Season the meat as in the recipe then brown it in the oil in a Dutch oven.

Step 28

Add the broth, onion, celery, guijillo chile, and garlic. Simmer, covered, on low heat for about 1-1/2 hours on top of the stove.

Step 29

Cook the noodles as directed in the recipe.