Description

This Instant Pot French Onion Pot Roast is a comforting and flavorful one-pot meal featuring tender beef chuck roast, caramelized onions, garlic, and aromatic herbs, slow-cooked to perfection under pressure. Accompanied by baby potatoes and carrots, and topped with melted Gruyère or Swiss cheese, it offers a delicious twist on classic pot roast with rich onion gravy made right in the Instant Pot.

Ingredients

Scale

Beef and Seasonings

3 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

Vegetables and Aromatics

2 large yellow onions, thinly sliced
3 cloves garlic, minced
1 pound baby potatoes, halved
3 medium carrots, sliced

Flavorings and Liquids

1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 tablespoon tomato paste
1 packet onion soup mix (about 1 ounce)
2 cups beef broth

Toppings and Garnish

1 cup shredded Gruyère or Swiss cheese
2 tablespoons chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Season and Sear the Roast: Generously season the beef chuck roast on all sides with salt and black pepper. Set your Instant Pot to the sauté mode and heat the olive oil. Sear the roast for about 3 to 4 minutes per side until it develops a rich browned crust. Remove the roast and set aside.
Caramelize Onions: Add the thinly sliced onions to the pot and cook for 8 to 10 minutes, stirring occasionally, until they become softened and lightly caramelized, developing deep flavor.
Add Garlic and Flavorings: Stir in the minced garlic and cook for about 30 seconds until fragrant. Then incorporate Worcestershire sauce, dried thyme, dried rosemary, tomato paste, onion soup mix, and beef broth. Stir well, scraping the bottom of the pot to loosen browned bits and build rich flavor.
Return Roast and Add Vegetables: Place the seared roast back into the pot with the onion mixture. Arrange the halved baby potatoes and sliced carrots evenly around the meat.
Pressure Cook: Secure the Instant Pot lid and set it to cook on high pressure for 60 minutes to tenderize the beef thoroughly.
Natural Pressure Release: Allow the pressure to release naturally for about 15 minutes before carefully opening the lid to ensure the meat remains juicy and tender.
Serve with Cheese and Garnish: Transfer the roast and vegetables onto a serving platter. Sprinkle the shredded Gruyère or Swiss cheese over the hot roast so it melts slightly. Spoon some of the flavorful onion gravy from the pot over the top and garnish with freshly chopped parsley before serving.

Notes

For a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then stir it into the sauce on sauté mode until it thickens to your preference.
This pot roast is excellent when served with crusty bread or mashed potatoes to soak up the delicious onion gravy.