Preparing the Roast
Pat the 3 pound chuck roast dry with paper towels. In a small bowl, mix the herb rub using 1 teaspoon ground dried thyme, 1 teaspoon ground dried rosemary, 1 teaspoon ground dried sage, 1 teaspoon black pepper, and 2 teaspoons coarse kosher salt. Rub this mixture evenly over all sides of the roast, pressing it into the meat.
Searing the Meat
Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the seasoned roast and sear for about 3–4 minutes per side until a deep brown crust forms. Remove the roast and set aside.
Building the Flavor Base
In the same pot, add 1 sliced onion, 2 sliced carrots, and 2 sliced celery stalks, cooking for 4–5 minutes until slightly softened. Stir in 3 cloves minced garlic, 2 teaspoons fresh thyme leaves, and 2 teaspoons finely chopped fresh rosemary, cooking for about 30 seconds until fragrant.
Deglazing and Adding Liquid
Pour in 1 cup of the 2 cups beef broth along with 1 tablespoon Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Add 2 bay leaves and stir to combine.
Braising the Roast
Return the seared roast to the pot and add the remaining 1 cup beef broth around it. Scatter 1 cup sliced mushrooms around the roast. Cover and cook in a 325°F oven for about 2½–3 hours, or until the meat is fork-tender.
Cooking the Egg Noodles
Near the end of cooking, prepare egg noodles for serving according to package directions. Drain and set aside.
Finishing and Serving
Remove the roast from the pot and let it rest briefly before slicing or shredding. Serve over the egg noodles with the vegetables and plenty of the rich broth spooned over the top. Garnish with fresh chopped parsley and finely chopped fresh rosemary for a bright finish.
