# What You'll Need:
→ Beef & Aromatics
01 - 3 lb beef chuck roast
02 - 2 large yellow onions, thinly sliced
03 - 4 cloves garlic, minced
04 - 2 tablespoons olive oil
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon black pepper
→ Broth & Flavorings
07 - 1 cup beef broth
08 - 1/2 cup dry white wine, optional
09 - 2 tablespoons Worcestershire sauce
10 - 1 tablespoon tomato paste
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried rosemary
13 - 1 bay leaf
→ For Serving
14 - 12 ounces wide egg noodles
15 - 3 tablespoons unsalted butter
16 - 1/2 cup grated Gruyère or Swiss cheese, optional
17 - 2 tablespoons fresh parsley, chopped, optional
# How-To Steps:
01 - Season the beef roast generously with salt and 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 2 to 3 minutes per side. Transfer to slow cooker.
03 - Add onions to the same skillet and sauté for 5 to 7 minutes until softened and beginning to caramelize. Add minced garlic and cook for 1 minute longer.
04 - Transfer caramelized onions and garlic to the slow cooker, spreading them evenly over the roast.
05 - Whisk together beef broth, white wine, Worcestershire sauce, tomato paste, dried thyme, dried rosemary, and bay leaf in a bowl. Pour mixture over beef and onions in slow cooker.
06 - Cover and cook on LOW setting for 8 hours, or on HIGH setting for 4 to 5 hours, until beef is fork-tender and shreds easily.
07 - Remove and discard bay leaf. Remove beef from slow cooker, shred with two forks, and return to slow cooker. Mix thoroughly with onion gravy.
08 - Cook egg noodles according to package directions. Drain noodles and toss with butter.
09 - Ladle shredded beef and onion gravy over buttered noodles. Garnish with grated Gruyère and fresh parsley if desired.
