French Onion Pot Roast Pasta (Printable)

Tender shredded beef with caramelized onions and savory gravy over buttered egg noodles.

# 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
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
17 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Season the beef 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 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 longer.
04 - Transfer caramelized onions and garlic to the slow cooker, spreading them over the roast.
05 - Whisk together beef broth, dry white wine, Worcestershire sauce, tomato paste, dried thyme, dried rosemary, and bay leaf in a bowl. Pour over beef and onions in the slow cooker.
06 - Cover and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until beef is fork-tender and shreds easily.
07 - Remove and discard bay leaf. Remove beef from slow cooker, shred using two forks, and return to slow cooker. Mix thoroughly with onion gravy.
08 - Cook wide egg noodles according to package directions. Drain and toss with unsalted butter.
09 - Ladle shredded beef and onion gravy over buttered noodles. Garnish with grated Gruyère and fresh parsley as desired.

# Expert Advice:

01 -
  • The slow cooker does all the heavy lifting while you have your whole day free, and the house smells incredible the entire time.
  • You get restaurant-quality tenderness without any special butchering skills or expensive cuts of meat.
  • It's a complete one-pot meal that feels elegant enough for company but honest enough for a weeknight with your family.
02 -
  • The searing step seems optional but absolutely isn't—it creates flavor depth that you cannot achieve by skipping it, so give yourself those extra 10 minutes.
  • If your gravy feels too thin at the end, make a slurry of cornstarch and cold water, stir it in, and let everything simmer for a few minutes to thicken; resist the urge to add flour directly or you'll get lumps.
  • Don't let the roast cook past the point where it shreds easily, or the meat will become mushy and the texture will disappoint you.
03 -
  • If you're using wine, choose one you'd actually drink—cheap cooking wine often tastes sour, and that flavor concentrates during the long cook.
  • Save the water you use to cook your noodles; if the final dish seems too thick, a splash of that starchy water can loosen the gravy without diluting the flavor.
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