I love making Easy Instant Pot Recipes, so I turned French onion soup flavors into a simple, hands-off pot roast that shows how comforting weeknight cooking can get unexpectedly delicious.

Jump to Recipe

I love taking classic flavors and turning them into fast dinners. This Instant Pot French Onion Pot Roast somehow turns a humble boneless chuck roast and piles of sweet yellow onions into something that feels way more complicated than it is.

It’s probably the Best Instant Pot Recipe I’ve made this year, and it sits high among the Pot Roast Recipes I keep coming back to. There’s a little trick I use to coax the deepest flavor out without fuss, and honestly once you taste it you won’t forget it.

It’s so simple you’ll want to make it again next week, I get kind of smug when folks ask what’s for dinner.

Ingredients

Print Recipe (No Advertisments)

Rich in protein and iron, gives deep beefy flavor, needs slow cooking.
Onions caramelize to bring sweet savory depth, a source of fiber and antioxidants.
Garlic adds punchy flavor, antioxidant perks, not many calories, makes dish savory.
Red wine adds acidity and richness and concentrates flavors, alcohol cooks off.
Beef broth boosts umami and salt, builds the gravy, watch sodium if cutting salt.
Potatoes are starchy carbs that soak up sauce, add body and make meal filling.
Carrots are sweet, earthy, full of beta carotene and fiber, brighten color.
Parsley adds freshness, bit of vitamin K and bright finishing flavor.

Ingredient Quantities

3 to 4 lb boneless chuck roast

2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp olive oil

2 tbsp unsalted butter

4 large yellow onions, sliced

3 cloves garlic, minced

1 tbsp light brown sugar

1 tbsp tomato paste

1/2 cup dry red wine

2 cups beef broth

2 tbsp Worcestershire sauce

3 fresh thyme sprigs or 1 tsp dried thyme

2 bay leaves

1 lb baby potatoes

4 medium carrots

2 tbsp cornstarch

2 tbsp fresh parsley, chopped

How to Make this

Print Recipe (No Advertisments)

1. Pat the 3 to 4 lb boneless chuck roast dry and rub all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper; set aside while you heat the Instant Pot on Sauté and add 2 tbsp olive oil.

2. When the oil is hot brown the roast on all sides, about 3 to 4 minutes per side, using tongs so it gets a good crust; transfer roast to a plate.

3. Add 2 tbsp unsalted butter to the pot, then add 4 large sliced yellow onions and 1 tbsp light brown sugar; cook, stirring often, until deeply browned and caramelized, about 12 to 15 minutes, scraping up browned bits.

4. Stir in 3 cloves minced garlic and 1 tbsp tomato paste; cook 1 minute more until fragrant, then pour in 1/2 cup dry red wine to deglaze, scraping the bottom with a wooden spoon to lift all the fond.

5. Pour in 2 cups beef broth and add 2 tbsp Worcestershire sauce, 3 thyme sprigs or 1 tsp dried thyme, and 2 bay leaves; return the roast to the pot and spoon some onions and liquid over the top.

6. Nestle 1 lb baby potatoes and 4 medium carrots around the roast, lock the lid, set the valve to Sealing, and Pressure Cook on High for 75 minutes for a tender pot roast.

7. Let the pressure release naturally for 15 minutes, then quick release any remaining pressure, open the lid, and carefully transfer the roast and vegetables to a cutting board to rest while you finish the sauce.

8. Turn the Instant Pot to Sauté, skim off excess fat if needed, then whisk 2 tbsp cornstarch into 2 tbsp cold beef broth taken from the pot until smooth and stir the slurry into the simmering liquid; cook until thickened, about 2 to 3 minutes.

9. Slice or shred the roast, return meat and veggies to the pot to coat with sauce, sprinkle 2 tbsp fresh chopped parsley over everything and serve hot; if the sauce tastes flat add a splash more Worcestershire or a pinch of salt, but taste as you go.

Equipment Needed

1. Instant Pot or 6-qt electric pressure cooker (for browning and pressure cooking)
2. Long tongs (to sear and turn the roast)
3. Large wooden spoon or heatproof spatula (to scrape up the fond and stir)
4. Chef’s knife (for trimming, slicing or shredding the roast)
5. Sturdy cutting board (for resting and carving the meat)
6. Measuring cups and measuring spoons (for broth, wine, cornstarch, seasonings)
7. Small bowl and a whisk (to mix the cornstarch slurry)
8. Heatproof plate or platter (to rest the roast and hold browned meat)
9. Ladle or large serving spoon (to transfer vegetables and serve, plus skim fat if needed)

FAQ

How long do I pressure cook a 3 to 4 lb chuck roast?

For a 3 lb chuck roast cook on High for about 60 minutes, for a 4 lb go 75 minutes, then let it natural release for 15 minutes before quick releasing the rest. That usually gives fall-apart tender meat without overcooking the veggies you add later.

Should I brown the roast and onions first?

Yes, brown the roast on all sides using the Sauté function then remove it and caramelize the onions in the same pot, scraping up browned bits to deglaze with the wine or a splash of broth. Those browned bits add a ton of flavor so don’t skip it.

Can I skip the red wine or use a substitute?

You can skip it, use an extra 1/2 cup beef broth plus 1 tbsp red wine vinegar or a splash of balsamic for depth. Alcohol cooks off but the wine does add a richness you’ll miss if you leave it out completely.

When do I add the potatoes and carrots so they don’t get mushy?

Cook the roast first, then add the baby potatoes and carrots on top and pressure cook 8 minutes on High with a quick release, or 5 minutes if you like them firmer. If you cook everything together for the full roast time the veg will turn to mush.

How do I thicken the broth into a gravy?

Mix the 2 tbsp cornstarch with cold water to make a slurry, switch the Instant Pot to Sauté, stir in the slurry and simmer until it thickens, about 1-2 minutes. Taste and adjust salt and pepper, and stir in chopped parsley at the end for brightness.

How should I store and reheat leftovers?

Refrigerate in an airtight container up to 3-4 days or freeze up to 3 months. Reheat gently in a pot with a little broth or on low in the Instant Pot to keep the meat from drying out, and avoid blasting it on high heat.

Instant Pot French Onion Pot Roast Recipe Substitutions and Variations

Boneless chuck roast: try brisket, bottom round, or sirloin tip. Brisket is richer and fattier, bottom round is leaner so may need a bit more cook time, sirloin tip is a decent budget swap.
Dry red wine: replace with extra beef broth plus 1 tbsp balsamic or red wine vinegar, or use a non alcoholic red wine or unsweetened grape juice plus a splash of vinegar if you want no alcohol.
Unsalted butter: swap for ghee, olive oil, or regular salted butter (if you use salted, cut back on the kosher salt).
Cornstarch: use equal parts all purpose flour (make a slurry with cold water), arrowroot powder, or potato starch. Arrowroot gives a clearer, silkier glaze.

Pro Tips

1. Salt it ahead of time and let it sit uncovered in the fridge a few hours or overnight, it works like a dry brine and really boosts flavor and browning later, just bring it back to room temp before searing.

2. Dont crowd the pan when you sear, do it in batches if you need to, and leave the meat alone once it hits the hot oil so a good crust can form, that crust locks in juices and makes the sauce way tastier.

3. If you hate mushy potatoes add them later or put them in a steamer basket on top of the roast so they cook gentler, another trick is to cut carrots larger so they hold up better during long pressure cooking.

4. For a silky gravy whisk the cornstarch into cold liquid first and simmer only a minute or two, taste and then brighten with a little acid like a splash of red wine vinegar or lemon juice if it tastes flat, and always slice the roast against the grain after a short rest so it stays tender.

Instant Pot French Onion Pot Roast Recipe

Recipe by Jot Punji

0.0 from 0 votes

I love making Easy Instant Pot Recipes, so I turned French onion soup flavors into a simple, hands-off pot roast that shows how comforting weeknight cooking can get unexpectedly delicious.

Servings

servings

Calories

880

kcal

Equipment: 1. Instant Pot or 6-qt electric pressure cooker (for browning and pressure cooking)
2. Long tongs (to sear and turn the roast)
3. Large wooden spoon or heatproof spatula (to scrape up the fond and stir)
4. Chef’s knife (for trimming, slicing or shredding the roast)
5. Sturdy cutting board (for resting and carving the meat)
6. Measuring cups and measuring spoons (for broth, wine, cornstarch, seasonings)
7. Small bowl and a whisk (to mix the cornstarch slurry)
8. Heatproof plate or platter (to rest the roast and hold browned meat)
9. Ladle or large serving spoon (to transfer vegetables and serve, plus skim fat if needed)

Ingredients

3 to 4 lb boneless chuck roast
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp olive oil
2 tbsp unsalted butter
4 large yellow onions, sliced
3 cloves garlic, minced
1 tbsp light brown sugar
1 tbsp tomato paste
1/2 cup dry red wine
2 cups beef broth
2 tbsp Worcestershire sauce
3 fresh thyme sprigs or 1 tsp dried thyme
2 bay leaves
1 lb baby potatoes
4 medium carrots
2 tbsp cornstarch
2 tbsp fresh parsley, chopped

Directions

Pat the 3 to 4 lb boneless chuck roast dry and rub all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper; set aside while you heat the Instant Pot on Sauté and add 2 tbsp olive oil.
When the oil is hot brown the roast on all sides, about 3 to 4 minutes per side, using tongs so it gets a good crust; transfer roast to a plate.
Add 2 tbsp unsalted butter to the pot, then add 4 large sliced yellow onions and 1 tbsp light brown sugar; cook, stirring often, until deeply browned and caramelized, about 12 to 15 minutes, scraping up browned bits.
Stir in 3 cloves minced garlic and 1 tbsp tomato paste; cook 1 minute more until fragrant, then pour in 1/2 cup dry red wine to deglaze, scraping the bottom with a wooden spoon to lift all the fond.
Pour in 2 cups beef broth and add 2 tbsp Worcestershire sauce, 3 thyme sprigs or 1 tsp dried thyme, and 2 bay leaves; return the roast to the pot and spoon some onions and liquid over the top.
Nestle 1 lb baby potatoes and 4 medium carrots around the roast, lock the lid, set the valve to Sealing, and Pressure Cook on High for 75 minutes for a tender pot roast.
Let the pressure release naturally for 15 minutes, then quick release any remaining pressure, open the lid, and carefully transfer the roast and vegetables to a cutting board to rest while you finish the sauce.
Turn the Instant Pot to Sauté, skim off excess fat if needed, then whisk 2 tbsp cornstarch into 2 tbsp cold beef broth taken from the pot until smooth and stir the slurry into the simmering liquid; cook until thickened, about 2 to 3 minutes.
Slice or shred the roast, return meat and veggies to the pot to coat with sauce, sprinkle 2 tbsp fresh chopped parsley over everything and serve hot; if the sauce tastes flat add a splash more Worcestershire or a pinch of salt, but taste as you go.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.