Step 1

Unpack the chuck roast and place it on a plate.

Step 2

Sprinkle the salt, minced garlic, and ground pepper evenly on both sides of the chuck roast.

Step 3

Into the slow cooker, pour the hot water and add the beef bouillon. Stir until the cube is melted.

Step 4

Add the Worcestershire sauce and mix with a spoon.

Step 5

Add the seasoned meat to the slow cooker.

Step 6

Cover and cook on High for 4-5 hours or low for 8-9 hours.

Step 7

When the cooking time is up, cook pasta according to the directions (on the stovetop) to al dente on the package and set it aside. Can work on the next steps while that is cooking, (DO NOT OVER COOK THE PASTA).

Step 8

Pour all the broth out of the slow cooker, saving it. You'll want to skim off the fat off the top of the broth. You can do this with a spoon or by laying paper towels over the grease and discarding it.

Step 9

With 2 forks, shred the beef into pieces. I do this right in the slow cooker.

Step 10

Put the shredded beef back into the slow cooker and pour ¾ cup of the beef broth previously taken out. You can add more broth if desired.

Step 11

Add the cooked pasta. Mix to coat the pasta with the broth. Season with additional salt and pepper if desired. Serve and Enjoy!

Step 12

Turn off the slow cooker and serve right away as the warm slow cooker will keep cooking the pasta and will get mushy.