Crockpot French Onion Pot Roast (Print Version)

Slow-cooked beef with caramelized onions, savory gravy, and buttered egg noodles for a hearty dinner.

# Components:

→ Beef & Aromatics

01 - 3 pounds 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 chopped fresh parsley for garnish

# Directions:

01 - Season the beef chuck roast generously with kosher salt and black pepper on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, approximately 3 to 4 minutes per side. Transfer to the slow cooker.
03 - In the same skillet, add sliced onions and cook for 8 to 10 minutes, stirring occasionally, until deeply caramelized and golden brown. Add minced garlic, thyme, and tomato paste; cook for 1 minute until fragrant.
04 - Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Simmer for 2 minutes, then pour the entire mixture over the beef in the slow cooker.
05 - Add beef broth and Worcestershire sauce to the slow cooker. Cover and cook on LOW setting for 8 hours or until the beef is very tender and shreds easily with a fork.
06 - Remove the beef from the slow cooker using tongs. Shred the beef using two forks and return it to the slow cooker. Stir thoroughly to combine with the onion gravy.
07 - Cook egg noodles according to package instructions in a large pot of salted boiling water. Drain in a colander and toss with unsalted butter.
08 - Spoon buttered noodles onto individual plates. Top generously with shredded beef and onion gravy. Sprinkle with Gruyère cheese and fresh parsley if desired.

# Expert Advice:

01 -
  • The beef gets so tender you'll barely need a fork, and those caramelized onions turn into pure umami gold.
  • It's a set-it-and-forget-it situation that fills your home with the kind of smell that makes people ask what you're cooking the moment they walk in.
  • One pot of gravy serves double duty as both sauce and reason to keep eating long after you're full.
02 -
  • Don't skip the searing step even though it feels like extra work—it's the difference between bland and deep, between a sad slow-cooked meal and something you'll crave.
  • If your gravy seems thin at the end, let it simmer uncovered for 15 minutes before serving instead of panicking and adding cornstarch, which changes the whole character of the sauce.
03 -
  • If your beef isn't falling apart after 8 hours, give it another 30 minutes to an hour on LOW—slow cookers vary wildly, and some run cooler than others.
  • Make sure your crockpot is at least half full so the beef braises in steam and liquid rather than drying out, which happens faster than you'd expect.
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