In a large skillet, heat the olive oil over medium-high heat. Once hot, add the cubed beef chuck roast in batches to avoid overcrowding. Brown the beef on all sides, about 5-7 minutes. This step enhances the flavor through the Maillard reaction.

Once browned, transfer the beef to the crockpot.

In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant. This will add depth to the overall flavor.

Transfer the onion and garlic mixture to the crockpot with the beef.

Pour in the beef broth, soy sauce, and Worcestershire sauce into the crockpot. Stir to combine all the ingredients.

Sprinkle in the dried thyme, dried rosemary, black pepper, and salt. Mix well to ensure the beef is evenly seasoned.

Cover the crockpot and set it to low heat. Cook for 8 hours or until the beef is tender and easily shredded with a fork. Cooking low and slow allows the flavors to meld and the beef to become tender.

About 30 minutes before serving, add the uncooked egg noodles to the crockpot. Stir to ensure they are submerged in the liquid.

Pour in the heavy cream and stir again. This will create a creamy sauce that coats the noodles and beef.

Cover and cook for an additional 30 minutes on low, or until the noodles are tender.

Once the noodles are cooked, give everything a gentle stir. Taste and adjust seasoning if necessary.

Serve hot, garnished with fresh parsley if desired.