Description
Comforting pasta dish featuring tender pot roast and rich, caramelized onion flavors, made effortlessly in a slow cooker.
Ingredients
Scale
- 2–3 pounds sliced onions
- 3–4 lb chuck roast
- 2 cups beef broth
- 1 cup dry red wine (or extra broth)
- 2 tablespoons Worcestershire sauce
- Thyme (to taste)
- Bay leaves (to taste)
- 12–16 oz pasta (e.g., rigatoni, penne, or pappardelle)
- 1/2–1 cup grated Gruyère or Parmesan (optional)
- Butter (for caramelizing onions)
- Salt (to taste)
- Cream (optional)
- Fresh parsley (for garnish)
Instructions
- Caramelize onions in a skillet with butter and a pinch of salt until deep golden brown (30–40 minutes).
- Sear the chuck roast on all sides over medium-high heat for 3–4 minutes per side.
- Transfer onions and roast to a slow cooker, add beef broth, red wine, Worcestershire sauce, thyme, and bay leaves.
- Cook on LOW for 8 hours (or HIGH for 4–5 hours).
- Remove the roast, shred it with forks, skim fat, and return the meat to the sauce to simmer briefly.
- Cook pasta al dente in salted boiling water, drain, and toss with the shredded beef and reduced onion sauce.
- Finish with grated cheese and cream if desired.
Notes
Garnish with fresh parsley and extra cheese. Serve with a salad or roasted vegetables.
- Prep Time: 40 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg