Crockpot French Onion Pot Roast Pasta (Printable)

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

# What Goes In:

→ 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, optional
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

# How to Make It:

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

# Expert Advice:

01 -
  • The crockpot does nearly all the work while you go about your day, then delivers restaurant-quality comfort food without the fuss.
  • That deep, savory onion gravy tastes like you've been cooking for hours, even though you spent maybe fifteen minutes on prep.
  • It's the kind of dish that makes your whole house smell incredible and naturally brings people to the table.
02 -
  • Don't skip the searing step, even though it feels like extra work; that golden crust is where so much of the flavor develops and it makes a real difference in the final depth.
  • If your gravy seems too thin after cooking, you can make a quick slurry of cornstarch and water, stir it in, and let everything simmer for a few minutes to thicken it to your preferred consistency.
03 -
  • Brown the meat properly on all sides rather than rushing through it, because that crust is where the flavor lives and it's worth those extra minutes.
  • Taste the gravy before serving and adjust the seasoning, because slow cookers can sometimes mute salt slightly and you want every spoonful to taste intentional and savory.
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