Recipe: Beef and Noodles

Here is a recipe similar to Elly's, that I have been wanting to try from my Amish cookbook:

Beef and Noodles

3 pounds beef chuck roast
1 large onion, quartered
8 whole cloves
1 small green pepper, quartered
2 large carrots, in large chunks
1 cup fresh parsley
2 bay leaves
1/4 cup instant beef boullion granules (optional)
1/2 teas black pepper
3 quarts hot water

Preheat oven to 325 F. Place meat in a large heavy roasting pan with the rest of the ingredients. Cover and bake 3 hours. Remove pan from oven and transfer meat to chopping board. Scoop all vegetables from broth and discard, except reserve a few carrots with the meat. Shred meat into bite-sized pieces and chop carrots finely. Return meat and carrots to broth. Stir in a 1 pound package of medium or thin good-quality noodles. Bake 1 hour, 15 minutes longer, or until noodles are tender. Stir once during this time, with care not to break up the noodles. Add additional broth if needed. Sprinkle with an additional 1/2 cup chopped fresh parsley just before serving. Recommended over mashed potatoes. Note: This dish freezes well.

Personally, I think I would try at least the first part in the crockpot, anyone have any suggestions on how long you would slow-cook it?