Description

This Instant Pot French Onion Pot Roast is a comforting and flavorful dish featuring tender beef chuck roast cooked with caramelized onions, garlic, and aromatic herbs. The roast is seared for a deep, rich flavor, then pressure-cooked with beef broth and white wine to infuse the meat with savory depth. Finished with melted Gruyère cheese and fresh parsley, this hearty one-pot meal is perfect for family dinners or special occasions, and can be prepared much faster than traditional pot roast methods.

Ingredients

Scale

Meat

3-4 lbs beef chuck roast

Vegetables and Aromatics

4 large onions, thinly sliced
4 cloves garlic, minced
Fresh parsley, chopped (for garnish)

Liquids and Seasonings

2 tablespoons olive oil
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
Salt and pepper to taste
2 bay leaves

Optional

1 cup Gruyère cheese, shredded (for serving)

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Instructions

Prepare and Sear the Roast: Set your Instant Pot to “Sauté” mode and add olive oil. Once the oil is hot, season the beef chuck roast generously with salt and pepper. Sear it on all sides until it is nicely browned and develops a crust, about 4-5 minutes per side. Remove the roast from the pot and set aside.
Caramelize Onions and Add Garlic: In the same pot, add the thinly sliced onions. Cook them, stirring occasionally, until they become caramelized and golden brown, which takes about 10-15 minutes. Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
Deglaze the Pot: Pour in the dry white wine (or extra beef broth) to deglaze the pot, scraping up any browned bits stuck to the bottom. This step adds rich, deep flavor to the dish.
Add Roast and Seasonings: Return the seared roast back into the Instant Pot. Add the beef broth, fresh or dried thyme, Worcestershire sauce, and bay leaves. Ensure all ingredients are evenly distributed around the roast.
Pressure Cook the Roast: Secure the Instant Pot lid and set it to “Manual” or “Pressure Cook” mode on high pressure for 60 minutes. This will tenderize the beef and infuse it with the aromatic flavors.
Release Pressure and Shred: When the cooking cycle completes, allow the Instant Pot to naturally release pressure for about 15 minutes. Carefully release any remaining pressure manually. Remove the bay leaves and shred the roast with two forks directly in the pot.
Serve: Serve the shredded pot roast hot, topped with shredded Gruyère cheese and a sprinkle of fresh parsley, if desired. Enjoy this comforting, flavorful meal with your favorite sides.

Notes

This recipe uses an Instant Pot for fast, tender, and flavorful pot roast, making it a great alternative to slow-cooked versions.
Caramelizing the onions adds a sweet and savory depth, mimicking French onion soup flavors.
Gruyère cheese is optional but highly recommended for its creamy, nutty taste.
White wine can be substituted with additional beef broth if you prefer a non-alcoholic version.
Natural pressure release helps keep the roast juicy and tender.
Leftovers reheat well and can be used in sandwiches or over mashed potatoes.

Nutrition

Serving Size: 1 serving (approx. 6 oz cooked meat with sauce)
Calories: 350
Sugar: 2g
Sodium: 460mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 30g
Cholesterol: 95mg