Crockpot French Onion Pot Roast (Printable Version)

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

# The Ingredients 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

# Step-by-Step Instructions:

01 - Season beef roast generously with salt and pepper on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear 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 them evenly over the roast.
05 - In a mixing bowl, whisk together beef broth, wine, Worcestershire sauce, tomato paste, dried thyme, dried rosemary, and bay leaf. Pour mixture over beef and onions in the slow cooker.
06 - Cover and cook on LOW setting for 8 hours, or on HIGH setting for 4-5 hours, until beef is fork-tender and shreds easily.
07 - Discard bay leaf. Remove beef from slow cooker and shred using two forks. Return shredded beef to slow cooker and mix thoroughly with onion gravy.
08 - While beef finishes, cook egg noodles according to package instructions. Drain noodles and toss with butter.
09 - Ladle shredded beef and onion gravy over buttered noodles. Garnish with grated Gruyère cheese and fresh parsley if desired.

# Additional Tips::

01 -
  • The crockpot does all the heavy lifting while you go about your day, and you come home to a house that smells like a French bistro.
  • Buttery noodles catch every bit of that sweet onion gravy, making each bite ridiculously comforting and rich.
  • Leftovers actually get better as the flavors deepen overnight, so lunch the next day feels like a gift.
02 -
  • Do not skip searing the beef, that browned crust dissolves into the gravy and adds a layer of flavor you cannot get any other way.
  • If your gravy seems thin at the end, whisk a tablespoon of cornstarch with two tablespoons of water and stir it in, letting it simmer for a few minutes until thickened.
  • Let the beef rest for a few minutes after shredding so the juices redistribute, making every bite moist and tender.
03 -
  • For extra richness, stir a tablespoon of butter into the gravy just before serving, it makes the sauce glossy and silky.
  • If you have time, chill the cooked gravy in the fridge overnight and skim off the solidified fat on top before reheating, it cleans up the flavor without losing any richness.
  • Top the finished dish with cheese and run it under the broiler for two minutes until bubbly and golden, it adds a crispy, gooey layer that takes it over the top.
Return to Recipe