Instant Pot French Onion Pot Roast Recipe

There’s just something about a classic pot roast that instantly warms up a chilly evening and fills the house with the most comforting aroma. This French Onion Pot Roast takes everything you love about a traditional pot roast—tender, flavorful beef and savory broth—and infuses it with the rich, caramelized taste of French onion soup. It’s a dish that feels fancy enough for a Sunday dinner but is easy enough for any weeknight, thanks to the magic of the Instant Pot.

this RECIPE

A Little Backstory: Why This Pot Roast is Worth the Hype

I first tried this recipe on a whim, wanting to add a twist to my usual pot roast. I grew up with the smell of slow-cooked beef filling the house on Sundays, and while that’s a cherished memory, my busy schedule doesn’t always allow for hours of oven roasting. Enter the Instant Pot, my kitchen savior. This French Onion Pot Roast was born out of nostalgia and necessity—delivering that deep, slow-cooked flavor in a fraction of the time. Now, it’s my go-to for effortless comfort food that still feels special.

The Origins of French Onion Flavor in a Pot Roast

French onion soup has been a beloved dish since the 18th century, known for its rich, caramelized onions and deep broth, often topped with crusty bread and melted cheese. While traditionally enjoyed on its own, the flavors translate beautifully into a pot roast. By combining the essence of French onion soup with tender beef, you get a mouthwatering mash-up that feels familiar yet new. This version skips the cheese (though you could add it if you’re feeling adventurous) and focuses on infusing the beef with that iconic, savory flavor profile.

Let’s Talk Ingredients: Why Each One Matters

• Beef chuck roast – This cut is ideal for slow cooking or pressure cooking, as it becomes melt-in-your-mouth tender. Look for a well-marbled piece; the fat will keep the meat juicy and flavorful. If you’re in a pinch, you can use beef stew meat, but the chuck roast really delivers on texture.
• Steak seasoning – Adds an extra layer of flavor right from the start. If you don’t have steak seasoning on hand, a mix of salt, pepper, garlic powder, and paprika works well.
• Onions – White or yellow onions are best for that traditional French onion flavor. They’ll soften beautifully under pressure, creating that sweet, savory base.
• Beef broth – Reduced-sodium beef broth helps control the saltiness. A good broth enhances the dish’s depth, so if you have homemade stock, even better!
• Better Than Beef Bouillon – This concentrate amps up the beefy flavor without needing a ton of additional seasoning. It’s like a flavor bomb for the broth!
• Bay leaf – A single bay leaf may not seem like much, but it adds a subtle layer of flavor that complements the other ingredients. Just don’t forget to take it out before serving!
• Cornstarch – This is our secret weapon for turning the cooking liquid into a silky gravy. Just a couple of tablespoons, and you’ll get that perfect consistency.

Essential Kitchen Tools: What You Need for This Recipe

Your Instant Pot is obviously the star here. I used a 6-quart model, which comfortably fits a 3-pound chuck roast. If you’re using a larger Instant Pot, you could even scale this recipe up for a crowd. You’ll also need:

• Sharp knife for slicing the onions and cutting the roast into chunks.
• Tongs for handling the meat easily.
• Measuring cups and spoons – Precision with broth and seasonings makes a big difference.
• Mixing bowl for combining the cornstarch and broth towards the end. If you don’t have an Instant Pot, a slow cooker can work too, though it’ll take a good 6-8 hours on low. (Worth it if you don’t mind the wait!)

Step-by-Step: My Foolproof Method for Instant Pot French Onion Pot Roast

Alright, let’s get cooking! Follow these steps, and you’ll have a mouthwatering French Onion Pot Roast in no time.

1. Prep the beef – Start by cutting your chuck roast into 10 chunks. This step is essential for even cooking in the Instant Pot. Place the pieces in the pot and sprinkle on the steak seasoning and kosher salt. Give everything a quick toss with your tongs to coat each piece of meat.
2. Add broth and seasonings – Pour in 1 ¼ cups of the beef broth, then add the minced garlic on top of the meat. Trust me, the garlic will mellow out as it cooks, giving the roast a savory base. Next, layer the onions on top of the garlic; they’ll release their flavor into the beef and broth as they cook.
3. Bouillon and bay leaf – Add the Better Than Beef Bouillon and the bay leaf. The bouillon will melt into the broth, adding a rich, beefy taste that’s crucial for that French onion vibe.
4. Pressure cook – Lock the Instant Pot lid, set the valve to sealing, and select “Manual” on high pressure. Set the timer for 60 minutes. When it’s done, let the pressure release naturally for 25 minutes. (This is key for tender meat—quick release can make it tough.)
5. Finish up the gravy – After 25 minutes, remove the lid. Carefully take out the meat chunks (they should practically fall apart!) and remove the bay leaf. In a small bowl, mix the remaining ¼ cup of beef broth with 2 tablespoons of cornstarch until smooth. Press “Sauté” on the Instant Pot, stir in the cornstarch mixture, and cook for about 2 minutes, stirring regularly, until the gravy thickens.
6. Serve and enjoy – Pour the thickened gravy over the shredded meat, and you’re ready to serve!

Variations & Adaptations: Make It Your Own!

One of the best things about pot roast is how adaptable it is. Here are some variations to try:

• Gluten-free – This recipe is naturally gluten-free if you use a gluten-free beef bouillon and steak seasoning. Just double-check your labels.
• Low-carb – Skip the cornstarch, or replace it with a low-carb thickener like xanthan gum. You won’t miss the extra carbs in the gravy.
• Mushroom addition – For an even richer flavor, toss in some sliced mushrooms with the onions. They’ll cook down and add an earthy taste that pairs beautifully with the beef.
• Cheesy twist – After shredding the meat, sprinkle on some shredded Gruyère or Swiss cheese and let it melt before serving. This gives it a French onion soup vibe that’s irresistible!
• Wine infusion – Swap out half the broth for dry red wine for a more sophisticated flavor. It brings a depth that’s perfect for special occasions.

Serving Ideas: Bring Your Pot Roast to the Table in Style

I love serving this pot roast with creamy mashed potatoes, which soak up that amazing gravy. You could also serve it over buttered egg noodles or even a bed of roasted root vegetables if you’re aiming for something a bit lighter. To garnish, a sprinkle of fresh parsley adds a nice pop of color and a hint of freshness.

For a true “French onion” experience, you could top each serving with a slice of toasted baguette, maybe even with a bit of melted Gruyère. Just like French onion soup but heartier!

Drink Pairings: What Goes Well with French Onion Pot Roast?

• Red wine – A bold red like Cabernet Sauvignon or Merlot pairs beautifully with the rich flavors of the beef and onion.
• Dark beer – If you’re more of a beer person, a dark stout or porter has that roasted malt flavor that complements the caramelized onion notes.
• Non-alcoholic option – Try a sparkling water with a slice of lemon to keep things light, or even a cold glass of iced tea if you’re having this in warmer weather.

Storage and Reheating Tips

Leftovers? Lucky you! This pot roast tastes even better the next day as the flavors meld together. Store the meat and gravy in an airtight container in the fridge for up to 4 days. To reheat, warm it gently on the stove or in the microwave. Add a splash of water or broth if it’s too thick.

If you want to freeze it, the beef and gravy will keep well for up to 3 months. Thaw overnight in the fridge before reheating.

Scaling the Recipe: Tips for Different Serving Sizes

This recipe serves about 6 people, but you can easily adjust it. For a smaller roast, cut down on the broth and seasoning. If you’re making a larger batch, consider doubling the ingredients, but keep the cooking time the same—pressure cooking doesn’t need longer times for larger amounts.

FAQs

1. Can I use a different cut of beef?
Yes! A brisket or even a bottom round roast will work, though chuck is my favorite for tenderness.

2. Can I skip the bouillon?
You can, but it won’t be quite as rich. If you skip it, consider adding a little more salt to taste.

3. What if I don’t have cornstarch?
You can use flour or arrowroot powder instead, though cornstarch is the quickest thickener here.

4. Can I add vegetables to the pot?
Absolutely! Carrots and potatoes work well; just place them on top of the onions to avoid them turning mushy.

5. How do I make this in a slow cooker?
Brown the beef in a skillet first, then add everything to the slow cooker. Cook on low for 6-8 hours.

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