Red Wine Pot Roast with Mushrooms and Egg Noodles

Ingredients (13)

• 3 slices bacon, chopped
• 3 pounds chuck roast (I used bone-in, also known as a blade roast)
• 8 ounces pearl onions
• 3 cloves garlic, minced
• 12 ounces baby portabello mushrooms, quartered
• Salt and Pepper
• 1 cup beef broth
• 1 cup red wine
• 1/2 teaspoon dried thyme
• 1/4 teaspoon marjoram (or sub Italian seasoning blend)
• 2 Tablespoons cornstarch
• 16 ounces egg noodles
• Parsley, for serving