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Instant Pot French Onion Pot Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 79 reviews
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: French-American

Description

This Instant Pot French Onion Pot Roast is a comforting one-pot meal that features a tender, succulent beef chuck roast cooked to perfection with caramelized onions, garlic, and aromatic herbs. The rich flavors are enhanced by a splash of dry white wine and Worcestershire sauce, making it an ideal dinner for family gatherings or special occasions. Finished with melted Gruyère cheese and fresh parsley, this hearty dish is both flavorful and satisfying, and ready in a fraction of the time compared to traditional slow cooking.

Ingredients

Scale

Beef Roast

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

Onion Mixture

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

Cooking Liquids and Seasonings

  • 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

Optional Garnish

  • 1 cup Gruyère cheese, shredded (optional, for serving)
  • 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 beef chuck roast with salt and pepper. Sear the roast on all sides for about 4-5 minutes per side until it develops a rich brown crust. Remove the roast from the pot and set aside.
  2. Caramelize the Onions: In the same pot, add the thinly sliced onions. Cook, stirring occasionally, for about 10-15 minutes until the onions become caramelized and golden brown. Add the minced garlic and cook for an additional minute until fragrant.
  3. Deglaze the Pot: Pour in the dry white wine (or extra beef broth if preferred), scraping up any browned bits stuck to the bottom of the pot. This process enhances the depth of flavor of the dish.
  4. Add Remaining Ingredients and Cook: Return the seared roast to the Instant Pot. Add the beef broth, fresh thyme, Worcestershire sauce, and bay leaves. Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” mode on high pressure for 60 minutes.
  5. Pressure Release and Shred the Meat: When the cooking cycle is complete, let the pressure release naturally for about 15 minutes, then manually release any remaining pressure. Remove the bay leaves and shred the beef roast with two forks.
  6. Serve: Serve the shredded roast hot, topped with shredded Gruyère cheese and garnished with fresh chopped parsley if desired. Enjoy this flavorful, tender dish as a satisfying main course.

Notes

  • This dish combines the deep flavors of French onion soup with a pot roast, making it a rich, comforting meal.
  • The caramelization of onions is key to developing the iconic savory sweetness in the dish.
  • Using an Instant Pot drastically reduces the cooking time compared to traditional slow cooking methods.
  • Gruyère cheese adds a delicious melty topping but can be omitted for a dairy-free option.
  • Feel free to substitute dry white wine with additional beef broth if preferred or to keep the recipe kosher.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutrition

  • Serving Size: 1 serving (approx. 1/6 of recipe)
  • Calories: 350
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 30g
  • Cholesterol: 90mg

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