Name: Instant Pot French Onion Pot Roast Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: 3–4 lbs beef chuck roast; 2 tablespoons olive oil; Salt and pepper to taste; 4 large onions, thinly sliced; 4 cloves garlic, minced; 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; 1 cup Gruyère cheese, shredded (optional); Fresh parsley, chopped (for garnish)

Description

This Instant Pot French Onion Pot Roast is a savory and tender dish perfect for a comforting meal. The combination of caramelized onions, flavorful broth, and tender beef is sure to impress your taste buds.

Ingredients

Units Scale

For the Pot Roast:

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

For the Onions:

4 large onions, thinly sliced
4 cloves garlic, minced
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

For Serving:

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

Cook Mode Prevent your screen from going dark

Instructions

Sear the Meat: Set your Instant Pot to “Sauté” mode. Add olive oil. Once hot, season the roast with salt and pepper, then sear it on all sides until browned (about 4-5 minutes per side). Remove the roast and set aside.
Cook the Onions: In the same pot, add the sliced onions. Cook, stirring occasionally, until they are caramelized and golden brown (about 10-15 minutes). Add minced garlic and cook for another minute until fragrant.
Deglaze the Pot: Pour in the wine (or extra broth), scraping up any browned bits from the bottom of the pot. This adds depth to the flavor.
Pressure Cook: Return the seared roast to the pot. Add beef broth, thyme, Worcestershire sauce, and bay leaves. Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high for 60 minutes.
Natural Release: Once the cooking time is up, allow for a natural pressure release for about 15 minutes, then carefully release any remaining pressure.
Serve: Remove the bay leaves and shred the roast with two forks. Serve hot, topped with shredded Gruyère cheese and fresh parsley, if desired.

Notes

For extra flavor, consider marinating the roast in wine and herbs overnight before cooking.
You can substitute the Gruyère cheese with provolone or mozzarella based on your preference.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 serving