Heat a skillet over medium-high heat. Pat beef chunks dry with paper towels, season with salt and pepper, then sear for 3-4 minutes per side until browned. Do not move pieces while searing to achieve caramelization.
2 lbs beef chuck roast
Pour ½ cup beef broth into the hot skillet, scrape up browned bits stuck to the bottom with a wooden spoon, then transfer all of it to the slow cooker.
3 cups beef broth, 0.5 cups beef broth
Place chopped onion, garlic, carrots, and celery at the bottom of the slow cooker. Add seared beef on top, stir in tomato paste and dried thyme, then pour remaining 3 cups beef broth over everything.
1 medium onion, 4 cloves garlic, 2 medium carrots, 2 stalks celery, 2 lbs beef chuck roast, 3 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme
Cover and cook on low for 6 to 8 hours until beef is fork-tender and shreds easily. Check at 6 hours and continue cooking if beef is still tough.
2 lbs beef chuck roast
Stir in egg noodles, cover, and cook for 30 minutes on low until noodles are tender but not mushy. Taste and adjust salt and pepper before serving.
12 oz egg noodles
