Description
A hearty Instant Pot French Onion Pot Roast featuring tender beef chuck slow-cooked with caramelized onions, savory garlic, thyme, and a splash of apple vinegar, delivering rich and flavorful comfort food ready in just over an hour.
Ingredients
Scale
Main Ingredients
- 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 apple vinegar (or additional beef broth as substitute)
- 2 teaspoons fresh thyme
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste
- 2 bay leaves
Instructions
- Prepare and Sear the Roast: Set the Instant Pot to ‘Sauté’ mode. Add olive oil and season the beef chuck roast generously with salt and pepper. Sear the roast on all sides until it develops a golden brown crust, approximately 4-5 minutes per side. Remove the roast and set aside.
- Caramelize the Onions: Using the same pot, add the thinly sliced onions and cook them slowly until they are deeply caramelized, which will take about 10-15 minutes. Stir frequently to prevent burning. Once caramelized, add the minced garlic and sauté for an additional minute to release its aroma.
- Deglaze the Pot: Pour in the dry white apple vinegar (or additional beef broth if preferred) to deglaze the pot. Scrape up all the browned bits stuck to the bottom—these add essential flavor to the dish.
- Add Roast and Seasonings: Return the seared beef roast to the pot. Add the beef broth, fresh thyme, Worcestershire sauce, and bay leaves. Ensure everything is well distributed around the roast.
- Pressure Cook: Seal the Instant Pot lid and set the cooker to ‘Manual’ or ‘Pressure Cook’ on high pressure for 60 minutes to tenderize the meat thoroughly.
- Release Pressure and Shred: When cooking finishes, allow the Instant Pot to release pressure naturally for 15 minutes. Carefully open the valve to release any remaining pressure. Remove the bay leaves, shred the pot roast directly in the pot using two forks, mixing it with the flavorful onions and juices.
- Serve: Serve the shredded pot roast hot, spooning the caramelized onions and cooking juices over the meat for maximum flavor.
Notes
- For a tangier flavor, use the apple vinegar as directed; for a milder taste, substitute with additional beef broth.
- Ensure the roast is seared well to develop rich flavor during pressure cooking.
- If thicker gravy is desired, after shredding the meat, use the ‘Sauté’ function to reduce the liquid to your preferred consistency.
- Leftovers refrigerate well and make excellent sandwiches or stew bases.
