Name: Instant Pot French Onion Pot Roast
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: American
Ingredients: 3 to 4 pounds beef chuck roast; 2 tablespoons olive oil; 1 large onion, thinly sliced; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 3 cups beef broth; 2 tablespoons soy sauce; Salt and pepper to taste; French bread or baguette (optional, for serving); Gruyère cheese or provolone (optional, for topping); Fresh parsley, chopped (optional, for garnish)

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I’m absolutely in love with this Instant Pot French Onion Pot Roast. It’s a comforting, hearty dish where caramelized onions and well-seasoned chuck roast come together in a savory, meltingly tender meal—full of rich flavor, yet simple to prepare.

Why I’ll Love This Recipe

I adore how the Instant Pot elevates a classic pot roast by locking in moisture and deep flavors while drastically reducing cook time. The result is tender, juicy meat infused with the sweet, oniony essence of French onion soup. Whether it’s a cozy weeknight or a gathering, this is a recipe I can confidently set and forget with delightful results.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Roast:
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 cups beef broth
- 2 tablespoons soy sauce
- Salt and pepper to taste
For Serving (optional):
- French bread or baguette (for dipping)
- Gruyère cheese or provolone (for topping)
- Fresh parsley, chopped (for garnish)

directions

I start by setting the Instant Pot to “Sauté” and waiting for it to heat up.
I add the olive oil and sear the beef chuck roast until it’s browned on all sides.
I remove the roast, then add the sliced onion and minced garlic—sautéing until fragrant and softened.
I sprinkle in thyme and rosemary, then deglaze with beef broth and soy sauce.
I nestle the roast back into the pot, seasoning with salt and pepper to taste.
I close the lid, seal the valve, and set the pressure cooker to high for an appropriate time (typically around 60 minutes) until the meat is fork-tender.
I allow the pressure to release naturally before opening the lid.
If I want, I finish by topping slices of roast with melted cheese under the broiler, garnish with parsley, and serve with bread for dipping.

Servings and timing

The recipe makes about 6 to 8 servings. Cooking time in the Instant Pot is approximately 60 minutes under pressure (depending on thickness), not including time to come to pressure and natural release. Overall, I’d budget about 1 hr 30 mins to 2 hours from start to finish.

Variations

I can add carrots, celery, or potatoes for a heartier one-pot meal.
Substituting dried herbs with fresh (e.g., 1 tablespoon fresh thyme or rosemary) works well.
Experimenting with Gruyère vs. provolone changes the topping’s melty richness.
For a slightly sweeter flavor, I sometimes caramelize the onions longer before adding the roast back in.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, I gently warm the meat and its juices in the microwave or on the stovetop, adding a splash of broth if needed to keep it moist. This roast reheats beautifully and remains flavorful.

FAQs

What cut of meat works best for this pot roast?

I find that beef chuck roast is ideal—it has enough fat and connective tissue to become deeply flavorful and fork-tender under pressure.

Do I need alcohol in this recipe?

Not at all—I simply use beef broth instead of wine, and it delivers the same depth of flavor without the alcohol.

How do I thicken the gravy?

I’d whisk together a slurry of cornstarch with cold water and stir it into the warm cooking liquid on the “Sauté” function until it thickens to my liking.

Can I make this ahead of time?

Yes—I sometimes prepare it a day ahead. The flavors deepen overnight, and reheating it only makes it better.

Can I add vegetables to cook with the roast?

Yes, but I sometimes prefer to cook vegetables separately to avoid overcooking them, as the roast needs a full cook time to achieve that perfect tenderness.

Conclusion

I truly love how this Instant Pot French Onion Pot Roast comes together as a fail-proof comfort meal—richly flavored, beautifully tender, and effortless. It’s one of those dishes I can make on a busy evening, then come home to a cozy, deeply satisfying dinner.