1. Place chuck roast in the freezer for 30 minutes to an hour to firm up and make it easier to cut
2. Use this time to rinse & slice mushrooms, finely chop shallots, crush garlic, and mince your herbs
3. Set oven to preheat at 300F
4. Once firm, cut the chuck roast into 1 inch cubes
5. Heat 2 tbsp of oil in a large pan over medium high heat
6. Sear off the beef in batches to not overcrowd the pan. If the pan begins to look dry, add just enough oil so the beef doesn’t stick & burn
7. Place seared beef into a dutch oven to wait for the rest of the ingredients
8. Lower the pan to medium heat and add 4 tbsp of butter
9. Add the sliced mushrooms along with a sprinkle of salt to begin drawing out their water
10. Allow the mushrooms to cook down until dry and beginning to brown
11. Add shallots and cook until they go translucent and just begin to brown
12. Add garlic, rosemary, and thyme. Cook for 30s
13. Add 2 tbsp butter and 2 tbsp of flour. Cook out for a minute, mixing and making sure no white remains
14. Add broth in three parts, mixing well between each addition.
15. Pour everything from the pan on top of the beef in the dutch oven
16. Bring the contents of the dutch oven to a simmer, then season to 70% with salt, pepper, & MSG
17. Place into the oven with the lid left slightly open, braise for 2 hours. Beef should be tender but not falling apart
18. Stir in worcestershire, Brimstone, dijon, and sour cream. Taste for final seasoning. Keep warm in oven or on low heat until you’re ready to eat.

Final Pickup

1. Bring a pot of water to boil, season well, and boil the egg noodles according to the instructions
2. While noodles boil, chop up fresh parsley for the garnish
3. Reserve a half cup of pasta water. Drain noodles, return to pot, and stir in 2 tbsp of butter along with reserved pasta water. Season with salt + pepper.
4. Add buttered noodles to a shallow bowl, load up with beef chunks and gravy, and sprinkle parsley on top
5. Enjoy!