• Gather your ingredients so that you have everything close at hand on the counter or table. 

Prepare the Ingredients

• Using a chef's knife and cutting board, diced the 1 cup sweet onion. Mince the 1 tablespoon garlic. 
• If you've opted to make homemade egg noodles, start them at the beginning of this recipe to let them dry while the roast cooks. See my recipe for Homemade Egg Noodles Here.

Cook the Roast

• In a large Dutch oven, heat 2 tablespoons Extra Virgin olive oil on medium high and brown 3 pounds boneless beef chuck roast on each side to sear in juices.
• Reduce heat to medium low. Add chopped onion and minced garlic and sauté until tender. Season with 1 tablespoon Worcestershire sauce, 2 teaspoons kosher salt, 2 whole bay leaves, 2 teaspoons dried parsley, 1 teaspoon dried basil, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic salt, and 1 teaspoon onion powder. Add 1 cup water to the pot.
• Simmer on low heat for 3 hours until meat falls away from fork when pierced, adding more water as needed, keeping about 2 inches of water on the bottom. 

  (When cooking a pot roast on the stove, it's important to have enough water in the pot to keep the roast from burning. I like to check the roast about every 30-40 minutes. However, cooking it in a Dutch oven, especially one with a lid designed to hold in moisture will help a lot. In fact, when using my Staub or Lodge Dutch ovens, I rarely need to add extra water.)
• Transfer the roast to a tray or plate and allow to cool for a few minutes. Slice with a knife or shred the roast into bite-size pieces.

Prepare the Noodles

• To prepare the noodles, add 6 cups water to the meat juices in the Dutch oven. Add in 2 cubes beef bouillon. Bring to a boil on medium-high heat.
• Add homemade egg noodles or 16 oz. package frozen egg noodles and return to boil. Lower heat, and continue cooking for 8-10 minutes for homemade or if frozen, according to package directions, approximately 15-18 minutes until tender.
• In a small bowl, combine the 1/3 cup all-purpose flour and 1/3 cup water to make a paste. Stir into the boiling noodles until thickened.
• Add the shredded beef to the noodles and stir to combine. Dot 3-4 tablespoons butter to the top to finish the dish. Serve 8-10.