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–+ servings
Pot French Onion Pot Roast

Savory Pot French Onion Pot Roast for Cozy Family Dinners

Experience the magic of Pot French Onion Pot Roast with rich flavors and cozy comfort, ready in under 90 minutes.
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Prep Time 20 minutes
Cook Time 1 hour
Natural Release Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Beef Chuck Roast or brisket or round
  • 2 tablespoons Olive Oil or vegetable oil for searing
For the Onion Mixture
  • 4 medium Onions sliced; sweet onions or shallots work well
  • 4 cloves Garlic minced; fresh is best
For the Cooking Liquid
  • 4 cups Beef Broth or vegetable broth
  • 1 cup Dry White Wine or more broth or apple cider vinegar if avoiding alcohol
Herbs and Seasoning
  • 2 teaspoons Fresh Thyme or dried thyme in a pinch
  • 2 tablespoons Worcestershire Sauce or soy sauce
  • 2 leaves Bay Leaves remove before serving
  • 1 teaspoon Salt to taste
  • 1 teaspoon Pepper to taste
Optional Additions
  • 1 cup Gruyère Cheese grated; or provolone as a substitute
  • Fresh Parsley for garnish; optional

Equipment

  • Instant Pot

Method
 

Cooking Steps
  1. Set your Instant Pot to 'Sauté' mode and add olive oil. Season the beef chuck roast with salt and pepper, then brown for 3-5 minutes on each side.
  2. Add sliced onions to the pot and sauté until caramelized and golden-brown for about 10-15 minutes, then add minced garlic and sauté for another minute.
  3. Pour in dry white wine or extra beef broth, deglaze the pot by scraping up any brown bits, and let simmer for a couple of minutes.
  4. Return the seared roast to the pot, add beef broth, thyme, Worcestershire sauce, and bay leaves. Close the lid, set to 'Sealing', and pressure cook on high for 60 minutes.
  5. Once cooked, allow a natural release for 15 minutes, then switch to 'Venting' to release any remaining pressure.
  6. Remove bay leaves and shred beef with two forks in the pot, mixing with the sauce. Optionally, top with grated Gruyère cheese and garnish with parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 40gFat: 25gSaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 1gSugar: 2gVitamin C: 5mgCalcium: 4mgIron: 20mg

Notes

Searing the meat enhances flavor. Always deglaze the pot to avoid burning and add richness to the sauce.

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