Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot French Onion Pot Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 125 reviews
  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot French Onion Pot Roast is a comforting one-pot meal that features a tender and succulent beef chuck roast infused with the rich, savory flavors of caramelized onions, garlic, thyme, and Worcestershire sauce. Cooking in the Instant Pot dramatically reduces the cooking time while developing deep flavors. Served with melted Gruyère cheese and fresh parsley, it’s perfect for family dinners or special occasions.

Ingredients

Scale

Beef and Seasoning

  • 3-4 lbs beef chuck roast
  • Salt and pepper to taste
  • 2 tablespoons olive oil

French Onion Base

  • 4 large onions, thinly sliced
  • 4 cloves garlic, minced

Liquids and Flavorings

  • 1 cup beef broth
  • 1 cup dry white wine (or additional broth)
  • 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
  • 2 teaspoons Worcestershire sauce
  • 2 bay leaves

Serving

  • 1 cup Gruyère cheese, shredded (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sear the Roast: Set your Instant Pot to “Sauté” mode and add olive oil. Once hot, season the chuck roast with salt and pepper. Sear the roast on all sides until well browned, about 4-5 minutes per side. Remove the roast and set it aside.
  2. Caramelize Onions: In the same pot, add the thinly sliced onions. Cook while stirring occasionally until caramelized and golden brown, about 10-15 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  3. Deglaze the Pot: Pour in the dry white wine (or additional beef broth), scraping up any browned bits from the bottom of the pot to incorporate into the sauce and build rich flavor.
  4. Add Roast and Liquids: Return the seared roast to the pot. Add beef broth, fresh thyme, Worcestershire sauce, and bay leaves. Secure the Instant Pot lid tightly.
  5. Pressure Cook: Set the Instant Pot to “Manual” or “Pressure Cook” on high pressure for 60 minutes. Once cooking is complete, allow a natural pressure release for 15 minutes, then carefully release any remaining pressure manually.
  6. Shred and Serve: Remove the bay leaves. Shred the roast using two forks directly in the pot or transfer to a cutting board. Serve hot topped with shredded Gruyère cheese and garnish with fresh parsley, if desired.

Notes

  • This recipe uses the Instant Pot to significantly reduce cooking time while maintaining traditional deep flavors.
  • For a non-alcoholic version, substitute the dry white wine with additional beef broth.
  • Gruyère cheese adds a rich and creamy topping but can be omitted for a lighter version.
  • The roast can be shredded or sliced to your preference before serving.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.

Nutrition

  • Serving Size: 1 serving (approx. 6 oz cooked beef with sauce)
  • Calories: 350
  • Sugar: 2g
  • Sodium: 420mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 30g
  • Cholesterol: 90mg

Find it online: https://littlespoonbites.com/instant-pot-french-onion-pot-roast-recipe/