Crockpot French Onion Pot Roast Pasta (Print View)

Slow-cooked beef with caramelized onions and rich gravy over buttery noodles.

# Components:

→ Beef & Aromatics

01 - 3 lb beef chuck roast
02 - 2 large yellow onions, thinly sliced
03 - 4 cloves garlic, minced
04 - 2 tablespoons olive oil
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon black pepper

→ Broth & Flavorings

07 - 1 cup beef broth
08 - 1/2 cup dry white wine, or additional beef broth as substitute
09 - 2 tablespoons Worcestershire sauce
10 - 1 tablespoon tomato paste
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried rosemary
13 - 1 bay leaf

→ For Serving

14 - 12 ounces wide egg noodles
15 - 3 tablespoons unsalted butter
16 - 1/2 cup grated Gruyère or Swiss cheese, optional
17 - 2 tablespoons fresh parsley, chopped, optional

# Directions:

01 - Season the beef roast generously with salt and pepper on all sides.
02 - In a large skillet over medium-high heat, heat olive oil. Sear the roast on all sides until browned, approximately 2 to 3 minutes per side. Transfer to slow cooker.
03 - Add onions to the same skillet. Sauté for 5 to 7 minutes until softened and beginning to caramelize. Add minced garlic and cook for 1 minute more.
04 - Transfer onions and garlic to the slow cooker, spreading them over the roast.
05 - In a bowl, whisk together beef broth, wine, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaf. Pour over the beef and onions in the slow cooker.
06 - Cover and cook on LOW for 8 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender and shreds easily.
07 - Discard the bay leaf. Remove the beef and shred with two forks. Return to the slow cooker and mix with the onion gravy.
08 - Cook the egg noodles according to package instructions. Drain and toss with butter.
09 - Ladle the shredded beef and onion gravy over buttered noodles. Garnish with grated Gruyère and parsley if desired.

# Expert Advice:

01 -
  • The beef gets so tender it shreds with barely a touch, falling apart into silky strands that absorb every drop of that rich, savory gravy.
  • Those caramelized onions are the secret weapon—they add this subtle sweetness that makes the whole dish feel way fancier than the effort it takes.
  • Your slow cooker does almost all the work while you go about your day, and dinner is ready exactly when you need it.
02 -
  • Do not skip the initial sear on the beef—those browned bits are pure flavor, and the Maillard reaction is what separates a good braise from a forgettable one.
  • If your gravy seems too thin when the beef is done, make a cornstarch slurry (1 tbsp cornstarch whisked with 2 tbsp cold water) and stir it in during the last 15 minutes of cooking—it thickens beautifully without tasting starchy.
03 -
  • If you can't find good quality beef broth, use half the amount and add water—weak broth dilutes all your flavors, but a concentrated broth with a little water is always better than watered-down store-bought.
  • For an extra layer of richness, grate some Gruyère directly into the hot gravy right before serving so it melts into silky threads rather than staying as separate cheese shreds.
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