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 and minced garlic. No additional liquid needs to be added.
Cover crock pot and cook on low for about 6-8 hours.
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. Pour mixture into crock pot over beef.
Gently stir in dried egg noodles.
Cover crock pot and cook for an additional hour on low until noodles are fully cooked.
Gently stir once or twice in the final hour of cooking to make sure all the noodles cook evenly and absorb the liquid. If mixture gets too thick and noodles aren't quite done yet, add an additional ½ cup of water, gently stir and continue cooking.
During the last 15 minutes of cooking, stir in the heavy cream. Then serve!
Beef Broth can be substituted for the water and beef bouillon concentrate.
The heavy cream is optional in this recipe but I think it adds a delicious creaminess to the final dish.
Updated to add: I originally tested this recipe with Reame's brand (12 oz. bag) frozen egg noodles. Some folks thought they ended up a bit "gummy" after cooking. So I went back to the drawing board and re-tested the recipe using dried homestyle egg noodles. You can usually find these where the other egg noodles are found in your grocery store. If you can't find them, just use whatever dried egg noodle you can find - just be sure to use the same amount (16 ounces.)