Pat the chuck roast completely dry with paper towels. Season generously on all sides with salt, pepper, garlic powder, and onion powder.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chuck roast and sear undisturbed for 4–5 minutes per side until a deep brown crust forms. Sear all sides including the edges. Remove the beef and set aside.

Reduce heat to medium. Add the diced onion to the same pot and cook, stirring occasionally, for 4–5 minutes until softened and lightly golden, scraping up any browned bits from the bottom of the pot.

Add the minced garlic and cook for 1 minute until fragrant.

Pour in the beef broth, Worcestershire sauce, soy sauce, dried thyme, and dried rosemary. Stir to combine and bring to a simmer.

Return the seared chuck roast to the pot. The liquid should come about halfway up the sides of the roast — add a splash more broth if needed.

Cover the pot with a tight-fitting lid and reduce heat to low. Simmer on the stovetop for 2.5 to 3 hours, turning the beef once halfway through, until the beef is completely fork-tender and shreds easily. (Alternatively, braise covered in a 300°F oven for the same amount of time.)

Remove the beef from the pot and transfer to a cutting board or large bowl. Use two forks to shred the beef into large, rustic chunks, discarding any large pieces of fat or connective tissue.

While the beef is resting, skim any excess fat from the surface of the braising liquid using a ladle or fat separator.

In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry.

Bring the braising liquid to a gentle boil over medium heat. Slowly drizzle in the cornstarch slurry while whisking constantly. Cook for 1–2 minutes, stirring, until the gravy reaches your desired thickness. Add the slurry gradually — you may not need all of it.

Return the shredded beef to the pot and stir to coat in the gravy. Taste and adjust seasoning with salt and pepper as needed. Keep warm over low heat.

Bring a large pot of salted water to a boil. Cook the wide egg noodles according to package directions, cooking 1 minute less than directed for a slightly al dente texture. Drain and toss with butter if desired.

To serve, place a generous portion of egg noodles in a bowl or on a plate. Ladle the shredded beef and gravy over the top. Garnish with fresh chopped parsley and serve immediately.

Follow steps 1–2 to season, sear the beef, and sauté the onion and garlic. Transfer everything to a slow cooker. Add the broth, Worcestershire, soy sauce, and dried herbs. Cook on LOW for 8–10 hours or HIGH for 5–6 hours. Shred the beef, return to the slow cooker, thicken with cornstarch slurry (transfer liquid to a small saucepan to boil and thicken, then pour back), and serve over freshly cooked egg noodles.