Steps

• In a large pan, heat some oil over medium-high heat. Season the beef chuck roast generously with salt and pepper. Once the pan is hot, sear the beef for about 3-4 minutes on each side until a golden-brown crust forms. Transfer the beef to your slow cooker.
• Using the same pan, add a bit more oil if needed and sauté the onions until translucent. Add in the garlic, carrots, and celery, cooking until they soften, about 5 minutes. Transfer the veggies to the slow cooker.
• Add beef broth, thyme, and rosemary into the slow cooker over the beef and vegetables. Ensure the beef is fully submerged. Set your slow cooker to low and let it cook for 8 hours.
• About 20 minutes before the beef is done, cook the egg noodles according to package instructions. Drain and set aside.
• Once the beef is ready, use two forks to shred it into pieces. Mix the cooked noodles into the slow cooker and stir to coat evenly. Serve hot.