Crockpot French Onion Pot Roast (Printable Version)

Slow-cooked beef with caramelized onions and gravy over buttery egg noodles for ultimate comfort.

# The Ingredients You'll Need:

→ Beef & Aromatics

01 - 3 lbs beef chuck roast
02 - 2 tablespoons olive oil
03 - 2 large yellow onions, thinly sliced
04 - 4 cloves garlic, minced
05 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
06 - 2 tablespoons tomato paste

→ Liquids & Seasonings

07 - 1 cup beef broth
08 - 1 cup dry white wine or additional beef broth
09 - 2 tablespoons Worcestershire sauce
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon black pepper

→ Pasta & Finishing

12 - 12 ounces wide egg noodles
13 - 2 tablespoons unsalted butter
14 - 1 cup shredded Gruyère or Swiss cheese, optional
15 - 2 tablespoons fresh parsley, chopped

# Step-by-Step Instructions:

01 - Season the beef chuck roast generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, approximately 3-4 minutes per side. Transfer to the slow cooker.
02 - In the same skillet, add sliced onions and cook for 8-10 minutes, stirring occasionally, until deeply caramelized. Add minced garlic, thyme, and tomato paste; cook for 1 minute until fragrant.
03 - Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Simmer for 2 minutes, then pour the mixture over the beef in the slow cooker.
04 - Add beef broth and Worcestershire sauce to the slow cooker. Cover and cook on LOW for 8 hours until the beef is very tender and easily shredded with forks.
05 - Remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker and stir to combine thoroughly with the onion gravy.
06 - Cook egg noodles according to package instructions. Drain and toss with butter until well coated.
07 - Spoon buttered noodles onto plates and top generously with shredded beef and onion gravy. Sprinkle with Gruyère cheese and parsley if desired.

# Additional Tips::

01 -
  • It turns a tough cut of beef into something so tender you barely need a fork, and the house smells incredible all day.
  • You get all the flavor of French onion soup with the heartiness of pot roast, no oven fussing required.
  • The buttery noodles soak up that onion gravy like they were made for each other.
02 -
  • Don't skip searing the beef, that caramelized crust adds layers of flavor you can't get any other way.
  • Let the onions actually caramelize, if you rush them they'll be sharp instead of sweet and the whole dish will taste flat.
  • Shred the beef while it's still hot, it falls apart easier and absorbs more gravy when it goes back in.
03 -
  • Use a good quality beef broth or homemade stock, it makes a noticeable difference in the final gravy.
  • Toss the noodles with butter right after draining so they don't stick together or dry out before serving.
  • If the gravy seems thin, let the crockpot sit uncovered on high for 20 minutes to reduce it, or whisk in a slurry of cornstarch and water.
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