Season both sides of the chuck roast with steak seasoning and salt & pepper. Rub it in well.

In a large skillet over high heat, add vegetable oil.

Once the oil is heated, add the 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 the heat.

Transfer the chuck roast to your 6 quart crock pot.

Add in diced onion and minced garlic. No additional liquid needs to be added.

Cover the crock pot and cook on low for about 6-8 hours.

After the 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, and Worcestershire sauce. Pour the mixture into the crock pot over the beef.

Gently stir in the dried egg noodles.

Cover the crock pot and cook for an additional 30-60 minutes 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.

During the last 15 minutes of cooking, stir in the heavy cream. Then serve!