Instant Pot French Onion Pot Roast
Ingredients
The roast
-
3
lb
Chuck Roast, boneless (cut into 3 equal chunks)
-
1
Tbsp
Olive Oil
-
3
Tbsp
Butter, unsalted
-
2
lg
Onions, cut in half and sliced thick
-
1
Bay Leaf
-
4
cloves
Garlic, minced
-
½
tsp
Dried Thyme Leaves
-
1
Tbsp
Dehydrated Onions
-
2
tsp
Worcestershire Sauce
-
1
cup
Beef Broth
-
1
heaping tsp
Beef Bouillon
Optional ingredients
For Gravy
-
¼
cup
Corn Starch
-
¼
cup
Cold Water
Soup
-
1
(10 oz) can
Condensed French Onion Soup
-
1
(1 oz)
packet of onion soup mix plus 1 cup water
Instructions
- Prepare all ingredients before starting to cook.
- Use the Sauté setting on the Instant Pot and heat olive oil and butter.
- Add onions and bay leaf, cooking until onions start to turn translucent.
- Stir in minced garlic and cook for about 45 seconds.
- Add thyme leaves, dehydrated onions, Worcestershire sauce, and optional wine.
- Place the chunks of chuck roast on top of the onions.
- Pour the French onion soup over the meat without stirring.
- Dissolve beef bouillon in beef broth and pour over the meat.
- Cancel the Sauté setting, close the lid, and set to Sealing.
- Set the Pressure Cook/Manual to 60 minutes on high pressure.
- After cooking, let the pot sit for 15 minutes for natural release, then release remaining pressure.
- Skim off excess fat and remove bay leaf.
- Shred the meat or cut into bite-sized pieces.
- To make gravy, mix corn starch and cold water to create a slurry.
- Turn on the Sauté setting, add the slurry to the sauce, and stir until thickened.
- Add the meat back into the gravy and serve over mashed potatoes or rice.
Nutrition Facts (estimated)
Servings
8
Calories
362
Total fat
20g
Total carbohydrates
12g
Total protein
38g
Sodium
800mg
Cholesterol
100mg
You might also like