Ingredients
Method
Step 1: Prepare and Season the Beef
- Pat the chuck roast completely dry with paper towels. Cut it into several large chunks like I did, or leave it whole.
- Season the beef on all sides with the garlic powder, onion powder, paprika, dried snipped chives, freshly cracked black pepper, and a small amount of salt. Go lightly with the salt because the beef base, soup mix, and gravy mix already contain plenty of seasoning.
Step 2: Add the Tomato Paste and Beef Base
- Add the tomato paste and Better Than Bouillon Beef Base directly onto the seasoned chuck roast.
- Rub everything all over the beef, making sure every side is coated in all that savory flavor.
Step 3: Fill the Crockpot
- Place the seasoned chuck roast into the Crockpot.
- Sprinkle the Lipton Beefy Onion Soup Mix and McCormick Brown Gravy Mix over the beef. Dump the entire can of Campbell’s Golden Mushroom Soup into the Crockpot and a few shakes of Worcestershire sauce!
- Add the diced yellow onion
- Pour in 2 cups of water.
Step 4: Slow Cook the Beef
- Cover the Crockpot and cook on HIGH for 5–6 hours or on LOW for 8–9 hours. Chose the low option if your going to be out of the house at work!
- The beef is ready when it is completely tender and easily pulls apart with two forks.
Step 5: Shred the Beef
- Use two forks to shred the chuck roast directly in the Crockpot.
- Remove any large pieces of fat if you want, but I never do!! Then stir the shredded beef into the rich gravy until everything is combined.
Step 6: Make It Creamy
- Stir in ⅓ cup of heavy cream, if using.
- The heavy cream is optional, but it gives the gravy an extra rich, silky, and creamy finish.
Step 7: Cook the Egg Noodles
- Bring a large pot of water to a boil.
- Cook the wide egg noodles according to the package directions. Drain the noodles well, but do not rinse them.
Step 8: Toss Everything Together
- Add the cooked egg noodles directly to the Crockpot.
- Gently toss the noodles with the shredded beef and gravy until everything is completely coated.
- Serve immediately with plenty of freshly grated Pecorino Romano cheese, if desired.
Want Extra Gravy? Whisk together 1 cup hot water, Better Than Bouillon (I usually use the beef base for a richer flavor, but chicken base works too), and 1 tablespoon cornstarch until smooth. Stir it into the crockpot after shredding the chicken and let it cook for a few minutes until thickened. It’s an easy way to make the recipe extra saucy!