Instant Pot French Onion Pot Roast Recipe

There’s something wonderfully cozy about a good pot roast, and when you add a French onion twist? That’s pure comfort food magic. This Instant Pot French Onion Pot Roast is a recipe I turn to when I’m craving something deeply savory but don’t want to be tied to the stove all day. It combines all the flavors of a classic French onion soup — rich onions, garlicky undertones, and a beefy depth — with the tender, pull-apart goodness of pot roast. Thanks to the Instant Pot, you can achieve this melt-in-your-mouth tenderness in just over an hour of cooking time.

this RECIPE

A little backstory on my love for pot roast 🥰

Growing up, Sundays meant two things: staying in my PJs a little longer and the smell of pot roast slowly cooking in the kitchen. My mom would start it early in the morning, and by noon, the whole house smelled like a warm hug. These days, I don’t always have time for a long oven roast, but that’s where the Instant Pot has become my savior. This French onion-inspired version hits all those nostalgic notes, but with a modern twist that makes it weeknight-friendly. The blend of garlic, onions, and beef broth creates a gravy that’s like a cozy bowl of French onion soup, but in roast form.

What makes this recipe special?

This French Onion Pot Roast is more than just another pot roast. The addition of steak seasoning brings out a smoky, robust flavor in the beef, and the combination of sliced onions and Better Than Bouillon adds layers of depth that make the gravy just divine. And since we’re using the Instant Pot, we get all this flavor without hours of slow simmering. It’s like having the classic roast dinner experience in a fraction of the time.

Let’s talk ingredients: building layers of flavor

Beef Chuck Roast

The star of our show! Beef chuck roast is ideal for pot roast because it’s a tougher cut that turns meltingly tender under pressure. Cut into chunks, it cooks faster and soaks up all the flavor from the broth and seasonings. If you can’t find chuck, brisket or even short ribs will work, though the texture may vary slightly.

Steak Seasoning

Steak seasoning brings a ready-made blend of spices that enhance the meat’s natural flavor. It often includes pepper, garlic, and sometimes a hint of smoked paprika, giving the roast a richer taste. If you don’t have steak seasoning, a mix of salt, black pepper, garlic powder, and a pinch of smoked paprika will do the trick.

Onions

Onions are what give this roast its French onion twist! White or yellow onions work best here; they cook down to become sweet and tender, blending perfectly with the beef juices. I’ve found that slicing them thinly helps them almost dissolve into the gravy, giving that subtle, oniony sweetness.

Beef Broth and Better Than Bouillon

Reduced-sodium beef broth keeps things from getting too salty, especially since we’re adding steak seasoning. Better Than Bouillon adds an extra concentrated burst of beef flavor — it’s the secret ingredient that really intensifies the umami. If you don’t have it, you can substitute with another bouillon product, but the depth of flavor might not be as pronounced.

Bay Leaf

This little herb adds a subtle, earthy background note that ties everything together. Just remember to take it out before serving! It’s one of those things you don’t always notice, but you’d miss if it weren’t there.

Essential kitchen gear (and what you can skip)

For this recipe, the Instant Pot is essential. Using it not only speeds up the cooking process but also helps lock in all the juices, resulting in a roast that’s juicy and tender in a fraction of the usual time.

• Instant Pot or electric pressure cooker: This is a must for the recipe to achieve that fast, tender texture.
• Tongs: Great for handling the meat when placing it in the pot and removing it after cooking.
• Measuring cup and spoons: For precise measurements, especially when making the cornstarch slurry.
• A ladle: This will make it easier to pour the gravy over the shredded meat.

If you don’t have an Instant Pot, you could try this in a slow cooker, but note that it will need to cook for 6-8 hours on low to get the same tenderness.

Step-by-step: Making the French onion pot roast

Step 1: Prep the beef

Start by cutting your chuck roast into 10 chunks. This step is important because smaller pieces cook faster and more evenly. Place them directly into the Instant Pot.

Step 2: Season the meat

Sprinkle the steak seasoning and kosher salt evenly over the beef chunks. This pre-seasoning step ensures that every bite of meat is packed with flavor, so don’t skip it!

Step 3: Add the garlic and onions

Add the minced garlic on top of the seasoned meat, then layer the sliced onions over the garlic. The onions will break down and flavor the broth, creating that classic French onion taste.

Step 4: Pour in the broth and bouillon

Pour in 1 and ¼ cups of beef broth, then add a spoonful of Better Than Bouillon and the bay leaf. The bouillon intensifies the flavor, making the gravy extra delicious.

Step 5: Pressure cook

Close and lock the Instant Pot lid, and make sure the pressure release valve is set to “sealing.” Set the Instant Pot to manual high pressure and cook for 60 minutes. It’s hands-off from here!

Step 6: Natural release

Once the cooking time is up, let the pressure release naturally for 25 minutes. This gradual release helps keep the meat tender. Quick-releasing might make the meat tougher, so be patient.

Step 7: Shred the meat and make the gravy

Carefully open the lid and remove the bay leaf. Take out the chunks of meat and shred them with forks. For the gravy, mix the remaining ¼ cup beef broth with 2 tablespoons of cornstarch until smooth. Press the “sauté” function on the Instant Pot, stir in the slurry, and cook until the gravy thickens, about 2 minutes.

Step 8: Serve

Ladle that rich, savory gravy over the shredded beef and enjoy!

Variations and twists to make it your own

• Mushroom addition: Try adding sliced mushrooms along with the onions for an earthy flavor that pairs beautifully with the beef.
• Low-carb: Skip the cornstarch and let the broth reduce naturally on the sauté setting for a lower-carb gravy.
• Spicy kick: Add a pinch of red pepper flakes or a few dashes of hot sauce if you like a bit of heat with your savory dishes.
• Herb swap: For a different flavor profile, swap the bay leaf for a sprig of fresh rosemary or thyme. They add a lovely aroma that complements the beef well.
• Wine upgrade: Substitute half of the beef broth with a dry red wine. The wine adds depth and complexity to the gravy (and feels extra fancy).

Serving ideas to impress

For a cozy, comforting dinner, serve this French Onion Pot Roast over mashed potatoes or buttered egg noodles. The gravy soaks into the starch and makes every bite unbelievably good. Garnish with freshly chopped parsley for a pop of color and a bit of freshness. If you’re hosting, you can even serve it family-style on a platter with the gravy poured over, allowing everyone to dig in.

Drink pairings to elevate the experience 🍷

Since this pot roast has those rich, savory flavors, a glass of red wine like a Merlot or Cabernet Sauvignon would be perfect. If you’re a beer drinker, a dark beer like a stout or porter will also complement the dish nicely. For non-alcoholic options, try a sparkling water with a slice of lemon to cut through the richness, or a glass of iced tea with a hint of citrus.

Storage and reheating tips

This pot roast stores well in the fridge for up to 3-4 days in an airtight container. The flavors actually deepen with time, making leftovers even tastier! To reheat, pop it in a saucepan over medium heat until warmed through. If it’s too thick, add a splash of beef broth to loosen it up. For longer storage, freeze portions in freezer-safe containers for up to 3 months.

Adjusting the recipe for more (or less) servings

If you’re cooking for a crowd, feel free to double the recipe. Just make sure not to overfill your Instant Pot; it should only be filled about two-thirds full for safety. If you’re making a smaller batch, halve the ingredients and reduce the cooking time to around 45 minutes, with the same natural release time.

FAQs

1. Can I use a different cut of beef?
Yes! Brisket or short ribs can work well, though they might change the texture a bit.

2. Do I have to use cornstarch?
No, but it helps thicken the gravy. You can use flour or skip it for a thinner sauce.

3. Can I make this in a slow cooker?
Absolutely. Cook on low for 6-8 hours or until the beef is tender.

4. What if I don’t have Better Than Bouillon?
Regular bouillon or even a beef stock cube works, though the flavor won’t be as rich.

5. Can I freeze the leftovers?
Yes, this pot roast freezes beautifully! Just store in an airtight container for up to 3 months.

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