# Components:
→ Beef & Aromatics
01 - 3 lbs beef chuck roast
02 - 2 tablespoons olive oil
03 - 2 large yellow onions, thinly sliced
04 - 4 cloves garlic, minced
05 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
06 - 2 tablespoons tomato paste
→ Liquids & Seasonings
07 - 1 cup beef broth
08 - 1 cup dry white wine or additional beef broth
09 - 2 tablespoons Worcestershire sauce
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon black pepper
→ Pasta & Finishing
12 - 12 ounces wide egg noodles
13 - 2 tablespoons unsalted butter
14 - 1 cup shredded Gruyère or Swiss cheese, optional
15 - 2 tablespoons chopped fresh parsley for garnish
# Directions:
01 - Generously season the beef chuck roast with kosher salt and black pepper on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, approximately 3 to 4 minutes per side. Transfer the seared roast to the slow cooker.
03 - In the same skillet, add sliced onions and cook for 8 to 10 minutes, stirring occasionally, until deeply caramelized. Add minced garlic, thyme, and tomato paste; cook for 1 minute until fragrant.
04 - Deglaze the skillet with white wine, scraping up any browned bits from the pan. Simmer for 2 minutes, then pour the entire mixture over the beef in the slow cooker.
05 - Add beef broth and Worcestershire sauce to the slow cooker. Cover and cook on LOW setting for 8 hours or until the beef is very tender and easily shredded with a fork.
06 - Remove the beef from the slow cooker and shred using two forks. Return the shredded beef to the slow cooker and stir to combine thoroughly with the onion gravy.
07 - Cook egg noodles according to package instructions. Drain and toss with butter until well coated.
08 - Spoon buttered noodles onto serving plates and top generously with shredded beef and onion gravy. Sprinkle with Gruyère cheese and fresh parsley if desired.
