Name: Instant Pot French Onion Pot Roast
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 (3-4 lb) beef chuck roast; 2 tablespoons olive oil; 2 large yellow onions, thinly sliced; 4 garlic cloves, minced; 1 cup beef broth; 1/2 cup dry white wine; 2 tablespoons Worcestershire sauce; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper

Pull Up a Chair—Let’s Talk About This French Onion Pot Roast

Okay, so I’ve probably made more stews and pot roasts than I’d care to admit (some disasters, a few surprise hits), but nothing has quite stuck in my memory like the night I tried mashing up classic French onion soup flavors with a beef roast. I was craving that deep oniony goodness, but honestly, who has three hours to gently caramelize onions after a long day’s work? Enter: my beloved, slightly battered Instant Pot (I’m on my second one, but that’s another story involving a poor pot of chili and some, let’s say, experimental seasoning…). This dish feels fancy enough to impress, but it’s weeknight-friendly, I promise.

And, not to get too sentimental, but this roast reminds me of a blustery autumn night in Sheffield when my cousin brought over a crusty loaf and we just dunked giant hunks right into the pot. Glorious mess. Highly recommend.

Why You’ll Love This Roast (Even If You Burn Toast)

I make this pot roast when I’m craving something homey, but I only want to babysit one pot. My family positively hoovers it up—if there are leftovers, they’re claimed before I’ve even had seconds (it’s a real issue). If onions have ever made you want to cry—not just while slicing—I get it. The Instant Pot removes most of that drama (and, weirdly, you get the flavor without standing over the stove for ages; huzzah!). Plus, if I’m in a mood, sometimes I just skip searing and—honestly—it still winds up tasty enough no one seems to notice.

(If you’ve ever struggled to impress Mother-in-law, this is one to bring out for Sunday dinners. Or just eat in pajamas straight from the pot. Zero judgement.)

What You’ll Need (Scavenger Hunt Version)

About 3 lbs (1.4kg-ish) chuck roast—sometimes I use brisket if it’s on special, but granny always swore by chuck. Use what you’ve got.
3-4 big onions—yellow, white, whatever you dig out of the bottom of your veg drawer; just not red (been there, kind of odd)
2-ish tablespoons olive oil (or a knob of butter—my mate swears by using both)
4 cloves garlic, smashed (or more, I won’t judge, and jarred garlic totally works in a pinch)
1/2 cup dry white wine—I sometimes swap for apple cider, or even just extra broth if it’s a school night
1 cup beef broth (or just bouillon and hot water, not fancy stock—seriously, cheat here)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme (fresh is lovely, but dried is what usually falls out of my spice cabinet)
2 bay leaves—though, once I forgot these and didn’t even notice
Salt and pepper, of course
A handful of fresh parsley for garnish (optional, or as my niece says, “the green floppy stuff”)
Shredded Gruyère or Swiss cheese (optional but please try it)
Sturdy bread for serving (store-bought, homemade, or whatever’s left over from last weekend’s brunch)

Here’s (Roughly) What to Do

Get your pot hot. Set the Instant Pot to sauté. Splash in the oil/butter, and when it shimmers, slap in the roast. Sear each side for 2–3 minutes, til it’s got a decent crust; don’t overthink it—if it sticks a bit, let it be. Remove to a plate.
Onion-palooza time. Drop in the sliced onions with a pinch of salt. Stir and scrape up the browned bits (the “good stuff”). Let ’em cook down, stirring every couple minutes, about 10-12 minutes. I sometimes walk away to make a cuppa and then panic—I’ve never ruined them yet.
Add garlic and extras. Chuck in the garlic, stir for 30 seconds (smell that?). Pour in wine, scraping up more yummy bits. Let it bubble out for a minute or two—this is where I usually sneak a taste.
Liquid luck. Stir in broth, Worcestershire sauce, thyme, and bay leaves. Pop the roast (and any juices) back in.
Seal and relax. Lid goes on, valve to sealing. Pressure cook (manual/high) for 60 minutes (if you have a huge roast, maybe 70). I fiddled once, tried 50, it wasn’t quite as tender—lesson learned.
Natural release. Let it be for 15-20 minutes, then quick release the rest. Remove the beef—and try not to eat it all straight away.
Make it cozy. Scoop out bay leaves. Shred the beef with forks right in the pot, or serve in chunks if you like. Stir it all together.
If you want it a bit thicker (sometimes it’s very brothy), turn on sauté and reduce for 5 mins or so. Or just dunk your bread straight in; who needs a thick sauce?
Magic touch. Ladle into bowls, top with cheese, pop under the broiler for a minute (or microwave, no shame!) and finish with parsley.

Things I Learned (After, Well, Messing Up)

Use more onions than you think. Once I skimped and it just wasn’t French-oniony enough. Four is usually my sweet spot.
I’ve tried skipping the sear. It’s…fine, but not quite as hearty. If you truly can’t be bothered, it still works!
Wine makes it special, but I’ve used apple juice and it added a fun sweetness. Your call.
Gruyère is the classic cheese but Swiss melts beautifully (and is usually cheaper; I’m not made of money).

Variations I’ve Actually Experimented With

Once tried subbing pork shoulder instead of beef—it’s tasty, just not quite as rich.
Used mushrooms for a semi-veg version: nice, but you lose some of the beefy swagger. Maybe add lentils next time?
Attempted tossing in carrots and potatoes at the end—turned too soft for my taste. If you try, add them late and cross your fingers.

Gear You’ll Probably Use (But Don’t Panic if You Don’t)

Instant Pot (or any electric pressure cooker)
Decent knife—for onions, unless you like thick surprise bites (I’ve used a bread knife in a pinch; not ideal, but hey…)
Wooden spoon or spatula—metal will scratch your poor pot
Ladle (though I once just used a mug, not even sorry)

Honestly, I’ve seen folks cobble something similar together using a slow cooker, just crank the onions on the hob first. Speaking of awkward hacks, for more Instant Pot shenanigans, I sometimes check Pressure Cook Recipes or Serious Eats’ pressure cooker section. Proper treasure troves.

How to Store Leftovers (Assuming You Have Any)

Spoon leftovers into a lidded container, pop in the fridge—should last 3 days. Or freeze for up to two months. In my house though, it rarely survives past lunch the next day, someone always gets there first (I see you, Dave!).

How I Like to Serve It (But You Do You)

Loaded into bowls, topped with oozy cheese and a hunk of country bread for dunking; that’s our family standard. Sometimes I ladle it over mashed potatoes if we’re feeling extra. Oh! And for a Sunday treat, we’ve plopped the roast right onto toasted baguette slices for a mad, open-faced sandwich situation. Messy, glorious, worth it.

Pro Tips Learned the Hard Way

Don’t rush the onions. Once I poured in the liquids early and it turned out, well, less sweet and mellow? Actually, longer is better.
Skim the fat after cooking (if you have the patience)—I’ve done both ways, and honestly, it’s richer if you don’t, but your conscience may nag you.
Let it rest a little before shredding—you get juicier meat. Can’t always wait, though.

FAQ—Because Friends Always Ask Me

Can I make this ahead? Absolutely. Actually, I think it’s even tastier the next day—just warm it up gently (not on full blast; learned that one the hard way, it went weirdly rubbery).
What if I don’t have wine? Just use more broth. Or try a splash of cider, like I mentioned earlier. No need to run to the shop on my account.
Is this gluten free? Pretty much, unless you go wild with weird broths or dunk in normal bread. Sub in a GF loaf, if that’s your thing.
Do I have to use Gruyère? Nah, I’ve used cheddar and mozzarella, too—it’s flexible! Do what works for you (but try Gruyère at least once, just to see).
Can I double for a big group? Yes, but don’t overfill your Instant Pot (I once did—big mistake, had to mop broth off the countertop for hours after).
What if my onions look burned? They probably aren’t—just take a deep breath, add the broth, scrape up the brown bits, and carry on. Flavour city.

And if you need an onion slicing refresher (or, if you just want to see how the pros don’t cry), the folks at The Kitchn have you covered. Not that I always follow their advice—I’m stubborn like that.

Alright, time to stop rambling. Let me know if you try it—and if you find better cheese substitutions, send me a message. Cheers, friend!