Description
A melt-in-your-mouth pot roast infused with rich French onion flavors. The chuck roast becomes incredibly tender in the Instant Pot while absorbing the sweetness of caramelized onions and savory herbs for a comforting, gourmet meal with minimal effort.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 tablespoons olive oil
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup dry white wine (or additional broth)
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste
- 2 bay leaves
- 1 cup Gruyère cheese, shredded (optional, for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Meat: Set your Instant Pot to “Sauté” mode. Add olive oil. Once hot, season the roast with salt and pepper, then sear it on all sides until browned (about 4-5 minutes per side). This crucial step creates a flavorful crust on the meat and locks in juices. Make sure the oil is hot before adding the meat to achieve proper browning. Remove the roast and set aside once seared.
- Cook the Onions: In the same pot, add the sliced onions. Cook, stirring occasionally, until they are caramelized and golden brown (about 10-15 minutes). The onions will reduce significantly in volume as they caramelize, developing a sweet, rich flavor that forms the base of this dish. Add minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Deglaze the Pot: Pour in the wine (or extra broth), scraping up any browned bits from the bottom of the pot. This process, known as deglazing, incorporates all the flavorful fond from the bottom of the pot into your sauce and prevents the “burn” notification on your Instant Pot. Allow the liquid to simmer for 1-2 minutes to cook off some of the alcohol if using wine.
- Pressure Cook: Return the seared roast to the pot. Add beef broth, thyme, Worcestershire sauce, and bay leaves. The liquid should come about halfway up the sides of the roast. Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high for 60 minutes. This cooking time allows the tough connective tissues in the chuck roast to break down properly.
- Natural Release: Once the cooking time is up, allow for a natural pressure release for about 15 minutes, then carefully release any remaining pressure. This gradual depressurization helps keep the meat tender rather than forcing the juices out with a quick release.
- Serve: Remove the bay leaves and shred the roast with two forks. The meat should pull apart easily. Serve hot, topped with shredded Gruyère cheese and fresh parsley, if desired. The residual heat will melt the cheese slightly, creating a French onion soup-inspired finish to your dish.
Notes
- For deeper flavor, you can use red wine instead of white wine.
- This dish tastes even better the next day after flavors have had time to meld.
- The cooking liquid makes an excellent gravy—simply strain and thicken with a cornstarch slurry if desired.
- Consider serving over mashed potatoes, egg noodles, or with crusty bread to soak up the delicious sauce.
- If you prefer a thicker sauce, remove the meat after cooking and set the Instant Pot to sauté mode to reduce the liquid before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main-course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 5g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 145mg