ingredients

• 1 tablespoon olive oil 
• 2 lbs chuck roast 
• 2 teaspoon pepper 
• 1 teaspoon salt 
• 3 cloves minced garlic 
• ¼ cup chopped onions 
• 1 lb sliced baby portabello mushrooms 
• 1 tablespoon Worcestershire sauce 
• ¼ cup red wine 
• 3 cups beef broth 
• 2 tablespoon cornstarch

cooking

1. Heat a large skillet over medium heat. Add olive oil. Cut chuck roast into bite-sized pieces and place in the skillet. 
2. Season meat with salt and pepper. Add garlic, onions, and mushrooms; stir. Cook meat just until they begin to bring (they should still hold a little pink). 
3. Place beef in a slow cooker. 
4. Combine 2 1/2 cups of broth, wine, and Worcestershire sauce and pour over beef. Cover and allow the beef to cook for 4 hours. 
5. After 4 hours, whisk together the remaining broth and the cornstarch. Pour into the slow cooker and cook an additional 10-15 minutes. 
6. Serve over hot egg noodles.