Crock Pot Beef and Noodles

Crock Pot Beef and Noodles 1 2 lb chuck roast 2-3 tbsp vegetable oil 1 tbsp steak seasoning salt and pepper 1 medium onion diced 4 cups water 4 tsp Better than Bouillon concentrated beef stock 2 tsp Worcestershire sauce 1 tsp minced garlic 1 12 oz bag frozen egg noodles like Reames (smaller bag) 1/2 cup heavy cream optional Season both sides of chuck roast with steak seasoning and salt & pepper. Rub it in well. In a large skillet over high heat, add vegetable oil. Once oil is heated, add chuck roast. It should make a nice, loud sizzle when you put it in. Brown for about 2 minutes, then flip it over and brown the opposite side. Brown for a couple of minutes then turn off heat. Transfer chuck roast to your 6 quart crock pot. Add in diced onion. Cover crock pot and cook on low for about 6-8 hours. No additional liquid needs to be added. After roast has cooked, pull it out and put it on a plate. Begin shredding the beef, taking care to remove any excess fat bits. Place the shredded beef back into the crock pot. In a bowl, whisk together the water, Better than Bouillon, Worcestershire sauce and minced garlic. Pour mixture into crock pot over beef. Stir in bag of frozen egg noodles. Stir then cover crock pot and cook for an additional hour on low until noodles are fully cooked. Notes Optional: During the last 15 minutes of cooking, add in 1/2 cup heavy cream.