Transfer to Crock Pot: Once seared, place the chuck roast into a 6-quart crock pot. Add the diced onion and minced garlic directly on top of the beef. No additional liquid is needed at this point.

Slow Cook the Beef: Cover and cook on LOW for 6-8 hours without lifting the lid. The beef should become fall-apart tender.

Shred the Beef: Remove the beef from the crock pot and place it on a plate. Use two forks to shred it, discarding any excess fat. Return the shredded meat to the crock pot.

Prepare the Broth: In a mixing bowl, whisk together 4 cups of water, 4 teaspoons of Better than Bouillon, and 2 teaspoons of Worcestershire sauce. Pour this mixture into the crock pot over the shredded beef and stir gently to combine.

Cook the Noodles: Stir in the dried homestyle egg noodles. Cover again and cook on LOW for 30–60 minutes, stirring once or twice during the last half of cooking to ensure even noodle cooking. If the mixture becomes too thick before the noodles are done, add ½ cup additional water and stir.

Add the Cream (Optional): In the final 15 minutes of cooking, stir in ½ cup heavy cream to give the dish a rich, creamy finish.

Serve Hot: Once noodles are fully cooked and the mixture is thick and creamy, serve immediately.