Crockpot French Onion Pot Roast Pasta (Printable Version)

Tender slow-cooked beef with caramelized onions and rich gravy over buttered egg noodles for ultimate comfort.

# What You'll Need:

→ 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

# Cooking Steps:

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 2–3 minutes per side. Transfer to a slow cooker.
03 - Add onions to the same skillet. Sauté for 5–7 minutes until softened and beginning to caramelize. Add 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 4–5 hours, until the beef is fork-tender and shreds easily.
07 - Discard the bay leaf. Remove the beef, shred with two forks, and return to the slow cooker, mixing 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 slow cooker does all the heavy lifting while you go about your day, then rewards you with beef so tender it falls apart with a fork.
  • Those caramelized onions become this silky, sweet gravy that turns simple egg noodles into something restaurant-worthy.
  • It's a one-pot wonder that feels fancy enough for company but easy enough for a Tuesday night.
02 -
  • Don't skip the searing step, even though you're using a slow cooker anyway, because that brown crust is where your deepest flavors come from.
  • If your gravy turns out too thin at the end, make a cornstarch slurry (one tablespoon cornstarch mixed with two tablespoons water) and stir it into the slow cooker for the last few minutes to thicken things up.
03 -
  • Don't peek at the slow cooker constantly because every time you lift the lid, you're letting heat escape and adding fifteen minutes to your cooking time.
  • If you have a butcher counter at your grocery store, ask them to slice your onions thin for you, which saves serious time and your eyes from crying through prep.
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