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Cube the beef chuck roast into 1-inch pieces. Dice the onion and mince the garlic.
Add beef cubes, onion, and garlic to the slow cooker. Sprinkle with Italian herbs, salt, and black pepper. Pour in beef broth and gently stir to coat the beef.
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until beef is fork-tender and onion is translucent.
Remove the lid and add heavy cream and cubed cream cheese. Stir until cream cheese is mostly melted. Add uncooked pasta, stirring gently to submerge. Re-cover and cook on HIGH for 25-35 minutes, until pasta is al dente and sauce is creamy.
Stir in grated Parmesan cheese and taste for seasoning. Sprinkle chopped parsley on top. Serve hot. If sauce is too thick, add a splash of broth or cream; if too thin, let sit uncovered for 5 minutes to thicken.