In a skillet, heat 2 tablespoons of canola oil over medium-high heat. Brown the chuck roast for 1-2 minutes on each side, then transfer to your crock pot.

Add the beef, 4 cups of beef broth, chopped onion, minced garlic, Worcestershire sauce, and Italian seasoning to the crock pot. Stir gently and seal the lid.

Set the crock pot to Low for 6-7 hours, or High for 4 hours until the meat is fork-tender.

Remove the cooked chuck roast and shred it into bite-sized pieces. Return the shredded beef to the pot, mixing it into the broth.

Add 8 ounces of egg noodles into the crock pot. Switch to High and cook for 10-20 minutes until tender, stirring halfway through.

If desired, stir in 1/2 cup of heavy cream to thicken the sauce, cooking on High for an additional 5-10 minutes.

Serve warm, pairing with bread or vegetables for a complete meal.