Warm up a skillet over high heat. Add 1 tbsp olive oil. Season the chuck roast with salt and pepper before searing it in a skillet for 3-4 minutes, or until browned. Repeat on the opposite side. You could use this if your slow cooker has a "Roast" or "Sauté" setting.

Place the roast in the slow cooker and top with the onion soup and au jus mixes. Pour the consommé and cream of mushroom soup over the top and mix briefly. Incorporate the mushrooms.

Cook for 6 hours on LOW.

In the broth, finely shred the chuck roast. Incorporate the uncooked egg noodles. Recover and cook for 1 hour on HIGH.

Pour in the cream and thoroughly combine.

Place mashed potatoes on a plate and top with a generous helping of beef and noodles.