Steps

• Pat the beef chuck roast dry with paper towels and season with salt and pepper.
• Heat vegetable oil in a large skillet. Brown the beef on all sides over medium-high heat.
• In the same skillet, sauté chopped onions until translucent. Add minced garlic and sauté until fragrant.
• Add sliced mushrooms to the skillet, cooking until golden brown.
• Stir in beef broth and Worcestershire sauce. Let this mixture simmer to meld the flavors.
• Transfer seared beef to a slow cooker. Pour broth mixture over the beef.
• Cook on low heat for 6–7 hours or on high for 45 minutes until beef is tender.
• Once cooked, shred the beef with two forks.
• In a mixing bowl, whisk sour cream and flour together until smooth.
• Pour the sour cream mixture into the slow cooker. Stir to combine and thicken the sauce.
• Cook for an additional 30 minutes on high. Adjust seasoning as needed.
• Serve hot over egg noodles or mashed potatoes. Garnish with fresh parsley.