Description
A rich and flavorful Instant Pot French Onion Pot Roast that combines tender chuck roast with a savory French onion soup base. This recipe uses the pressure cooking method to achieve a melt-in-your-mouth texture in just over an hour, enhanced with caramelized onions, garlic, and herbs for a comforting, hearty meal perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 1 Tbsp Olive Oil
- 3 Tbsp Unsalted Butter
- 2 Large Onions, cut in half and sliced thick
- 1 Bay Leaf
- 4 cloves Garlic, minced
- ½ tsp Dried Thyme Leaves (not ground)
- 1 Tbsp Dehydrated Onions
- 2 tsp Worcestershire Sauce
- 3 lb Boneless Chuck Roast, cut into 3 equal chunks
- 1 (10 oz) can Condensed French Onion Soup or 1 (1 oz) packet onion soup mix plus 1 cup water
- 1 cup Beef Broth
- 1 heaping tsp Beef Bouillon (such as Better Than Bouillon®)
- Optional: ¼ cup Brandy or Sherry
For Gravy
- ¼ cup Corn Starch
- ¼ cup Cold Water
Instructions
- Prepare Ingredients: Gather all ingredients and prepare the vegetables by slicing the onions and mincing the garlic to expedite cooking once the Instant Pot is on.
- Sauté Onions and Bay Leaf: Turn the Instant Pot to the Sauté setting. When hot, add olive oil and butter. Add onions and bay leaf, stirring to coat. Let them cook without stirring for a few minutes until onions begin to turn translucent, stirring occasionally to prevent burning.
- Add Garlic and Seasonings: Stir in minced garlic and cook for about 45 seconds, stirring frequently to release aroma. Then add dried thyme leaves, dehydrated onions, Worcestershire sauce, and optional brandy or sherry. Stir to combine flavors.
- Add Meat and Liquids: Place the chuck roast pieces on top of the onion mixture without stirring. Pour the condensed French onion soup over the meat. Dissolve beef bouillon in beef broth and pour the broth mixture over the meat as well.
- Pressure Cook: Cancel the Sauté mode. Close the Instant Pot lid and set the steam release knob to Sealing. Select Pressure Cook or Manual and set the timer for 60 minutes on high pressure. The pot will take some minutes to come to pressure before cooking begins.
- Natural Pressure Release: When cooking finishes, turn off the pot and allow a natural release for 15 minutes. Afterward, carefully turn steam release knob to Venting to release remaining steam. Open lid when the pin drops.
- Remove and Shred Meat: Skim off fat from the surface of the liquid with a large spoon and discard the bay leaf. Transfer meat to a plate and shred with two forks or cut into bite-sized pieces as preferred.
- Make Gravy: Combine corn starch and cold water in a small bowl until smooth to form a slurry. Turn on the Sauté setting again and bring the cooking liquid to a simmer. Stir in the slurry and keep stirring until the gravy thickens.
- Combine and Serve: Turn off the Instant Pot. Add the shredded meat back to the thickened gravy and stir gently to coat the meat. Serve this flavorful pot roast over mashed potatoes, rice, or your preferred side dish.
Notes
- For a richer flavor, use beef broth made from scratch or low-sodium broth.
- The optional brandy or sherry adds depth but can be omitted for a non-alcoholic version.
- Natural pressure release helps keep the meat tender and juicy.
- Shredding the meat after cooking allows the gravy to soak into every bite.
- Serve with crusty bread or creamy mashed potatoes for a complete meal.
