3 lb. chuck roast
1 1/2 teaspoons Kosher salt
1 1/2 teaspoons dried parsley
1 1/2 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoons ground black pepper
2 teaspoons minced garlic
6 cups beef broth, divided
8 ounces white mushrooms, quartered
16 ounces medium cut dry egg noodles
Mix the salt, parsley, basil, garlic powder, onion powder, and pepper in a small bowl. Rub the roast evenly on all sides with the spice mixture.
Place the roast in the slow cooker and pour 4 cups of the beef broth around the sides, along with the minced garlic.
Cook the roast on low for 8 hours, or until fall apart tender.
Remove the roast from the crock pot. Add an additional 2 cups of beef broth (SEE NOTES) to the slow cooker and turn it up to high. Shred the beef.
Return the beef to the slow cooker along with the noodles and mushrooms. Cover and cook on high for 30-40 minutes or until noodles are tender and most of the broth has been soaked up. Serve immediately or allow the noodles to set uncovered for 15-20 minutes to thicken slightly before serving.
To make a half batch of beef and noodles:
Omit the extra 2 cups of beef broth in step 4. Shred the beef, then set half of it aside. Refrigerate it for another use.
Return the other half of the beef to the slow cooker, and add the mushrooms and 8 ounces noodles. Follow the remaining directions as written.