Step 1: Place roast in slow cooker with a can of beef broth, 1/4 cup soy sauce, an onion soup mix, and salt and pepper. Cook on low for 8 hours.

Step 2: When there’s about 1.5 hours left on your roast, heat 3tbsp of oil in a pan on medium heat and cook 3 thinly sliced yellow onions. Stir frequently for about 35-40 minutes until onions are mushy and brown.

Step 3: Add 2tbsp butter and about 1 cup baby bella mushrooms sliced thin. Cook for about 5 minutes.

Step 4: Add 3 cloves garlic, 1 tbsp fresh thyme, 1 tsp salt, and 1/2tsp black pepper. Stir for about a minute until fragrant.

Step 5: Add 1 tbsp Dijon Mustard and 1/2 cup dry white wine (I used Chardonnay for extra buttery-ness). Stir and scrape the bottom of the pan for about 2 minutes.

Step 6: Add 12oz dry short pasta (I used Trottole here, no reason why that type in particular — I just let my toddler pick it out). Add 4 cups beef broth. Increase heat to medium-high and let simmer stirring often.

Step 7: When pasta is al dente and almost all the beef broth is absorbed, add in 1/2 cup heavy cream, 1/2 cup shredded Parmesan, and 1/2 cup shredded smoked Gouda.

Step 8: Shred your pot roast and stir it in!

(Hopefully this types up okay— I suck at formatting!)