Sprinkle the salt, minced garlic, and ground pepper evenly on both sides of the chuck roast.
Into the slow cooker, pour the hot water and add the beef bouillon. Stir until the cube is melted.
Add the Worcestershire sauce and mix with a spoon.
Add the seasoned meat to the slow cooker.
Cover and cook on High for 4-5 hours or low for 8-9 hours.
When the cooking time is up, cook pasta according to the directions (on the stovetop) to al dente on the package and set it aside. Can work on the next steps while that is cooking, (DO NOT OVER COOK THE PASTA).
Pour all the broth out of the slow cooker, saving it. You'll want to skim off the fat off the top of the broth. You can do this with a spoon or by laying paper towels over the grease and discarding it.
With 2 forks, shred the beef into pieces. I do this right in the slow cooker.
Put the shredded beef back into the slow cooker and pour ¾ cup of the beef broth previously taken out. You can add more broth if desired.
Add the cooked pasta. Mix to coat the pasta with the broth. Season with additional salt and pepper if desired. Serve and Enjoy!
Turn off the slow cooker and serve right away as the warm slow cooker will keep cooking the pasta and will get mushy.
Notes
Have bouillon granules or refigerated bouillon paste? Use 1 tablespoon of those instead of the bouillon cube.
You can choose your favorite pasta to pair it with. Some folks even use homemade noodles. Though, we prefer egg noodles over any other noodle for this dish.
You can add a can of cream of mushroom soup or heavy cream to the recipe to make the soup base thicker.
Store leftover beef and noodles in an airtight container. It will keep in the fridge for up to 4 days. Or in the freezer for about 3 months.
You can always add vegetables such as carrots, yellow onion, frozen peas, and mushrooms. I'd wait on adding peas until the same time you add the noodles.