Crockpot French Onion Pot Roast (Printable)

Tender slow-cooked beef with caramelized onions and rich gravy over buttery noodles

# Components:

→ 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 - ½ teaspoon black pepper

→ Broth & Flavorings

07 - 1 cup beef broth
08 - ½ cup dry white wine, optional
09 - 2 tablespoons Worcestershire sauce
10 - 1 tablespoon tomato paste
11 - 1 teaspoon dried thyme
12 - ½ teaspoon dried rosemary
13 - 1 bay leaf

→ For Serving

14 - 12 ounces wide egg noodles
15 - 3 tablespoons unsalted butter
16 - ½ cup grated Gruyère or Swiss cheese, optional
17 - 2 tablespoons fresh parsley, chopped, optional

# Method:

01 - Generously season the beef roast with salt and 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, wine, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaf in a bowl. Pour the mixture 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 - Discard bay leaf. Remove beef from slow cooker and shred with two forks. Return shredded beef to slow cooker and mix thoroughly with onion gravy.
08 - Cook egg noodles according to package instructions. Drain and toss with butter.
09 - Ladle shredded beef and onion gravy over buttered noodles. Garnish with grated Gruyère and fresh parsley if desired.

# Expert Advice:

01 -
  • The beef becomes so tender it practically melts on your fork, no knife required, no stress.
  • Those onions transform into pure gold—sweet, silky, and the whole gravy tastes like a fancy French bistro made a home-cooked meal.
  • It's one pot (plus noodles), which means minimal cleanup and maximum time to actually enjoy dinner with people you love.
02 -
  • Don't skip the searing step even though you're using a slow cooker—that browned crust develops flavors that braising alone cannot create, and it makes the difference between good and unforgettable.
  • If your gravy seems too thin when serving, mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry, stir it into the slow cooker, cover, and let it simmer for 10-15 minutes until it thickens to your liking.
03 -
  • Pat your beef completely dry before searing—moisture is the enemy of a good brown crust, so take the extra thirty seconds to use paper towels.
  • Don't shred the beef too aggressively; those long strands are more tender and elegant than pulled pieces, and they catch the gravy better on your fork.
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