Description
This Instant Pot French Onion Pot Roast features tender, flavorful beef chuck roast cooked with savory onions, garlic, and a rich beef broth-based gravy. Quick and convenient, this recipe uses an Instant Pot to pressure cook the beef to perfect tenderness while infusing robust French onion flavors, making it an ideal comforting meal for any day of the week.
Ingredients
Scale
Meat
- 3 pounds boneless beef chuck roast, cut into 10 chunks
Seasonings and Broth
- 3 tablespoons steak seasoning
- 1 teaspoon kosher salt
- 4 cloves garlic, minced
- 2 large white or yellow onions, sliced
- 1 ½ cups reduced-sodium beef broth, divided
- 1 tablespoon Better Than Beef Bouillon
- 1 bay leaf
Thickening Agent
- 2 tablespoons cornstarch
Instructions
- Prepare the Meat: Cut the boneless beef chuck roast into 10 chunks, ensuring even sizes for uniform cooking.
- Place the Meat in Instant Pot: Arrange the chuck roast pieces in the Instant Pot inner pot in a single layer.
- Season the Meat: Sprinkle the steak seasoning evenly over the meat, followed by kosher salt to enhance flavor.
- Add Garlic and Onions: Pour 1 1/4 cups of beef broth over the meat, then scatter the minced garlic on top, followed by the sliced onions covering the meat.
- Add Bouillon and Bay Leaf: Sprinkle the Better Than Beef Bouillon over the mixture and add the bay leaf for aromatic flavor infusion.
- Pressure Cook: Close and lock the Instant Pot lid, set the pressure release valve to sealing, and cook on manual high pressure for 60 minutes to tenderize the meat thoroughly.
- Natural Release: Allow the pressure to naturally release over 25 minutes to retain juices and maintain tenderness.
- Shred the Meat: Carefully remove the cooked meat and shred it with forks. Discard the bay leaf from the pot.
- Thicken the Gravy: Mix the remaining 1/4 cup beef broth with cornstarch to form a slurry. Switch the Instant Pot to sauté mode, stir in the slurry, and cook until the gravy has thickened to your desired consistency.
- Serve: Pour the thickened French onion gravy over the shredded meat and serve hot for a satisfying meal.
Notes
- For best results, use a well-marbled chuck roast as it becomes tender and flavorful under pressure cooking.
- You can substitute Better Than Beef Bouillon with beef base or concentrate if unavailable.
- Make sure to cut the roast into uniform pieces to ensure even cooking throughout.
- If you prefer a stronger onion flavor, caramelize the onions separately before adding to the pot.
- Use reduced-sodium beef broth to control the saltiness of the dish.
- Leftover pot roast can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
