French Onion Pot Roast is simple, yet so comforting when you're craving a recipe that will warm your soul on a cold day. Classic flavors of french onion soup are transformed to a succulent, fall-apart beef roast. The flavors are rich and wonderful as the onions caramelize and help create a sauce that can be drizzled on perfectly creamy mashed potatoes.
It's comfort food at it's finest with flavors that are both familiar and drool-worthy. Family-friendly, yet fancy enough for guests, you've got to try it!
And, to finish any good French onion pot roast recipe, you need melty gruyere toasts. Don't worry. That's our garnish and its the perfect way to top off a dish that you will be making again and again!
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In my house, it's always comfort food season. There is always time for rich flavors and warm aromas that just make the house smell amazing and fill those hungry bellies with soul warming flavor. This French Onion Pot Roast is fall-apart tender and is so simple that you'll add it to your rotation again and again no matter what time of year.
For this French onion pot roast recipe, we are not only going to make it easy, but we are also going to make this in the instant pot. Comfort food, but quick!
Make this wonderfully flavorful recipe on busy weeknights when you need something on the table in very little time, with very little effort. Adults and kids alike love it. Serve it atop creamy mashed potatoes, simple buttered noodles, or even some lovely polenta. It'll be on the rotation moving forward!
What's In It
Beef Chuck Roast - This is definitely my preferred cut of beef for this French onion pot roast recipe. It's well marbled and the fat makes an enormous difference in flavor and in texture. You can use an arm roast or round roast as well.
Kosher Salt and Fresh Ground Pepper - The basic must-haves of my seasoning arsenal. You need to add plenty because you're dealing with a large cut of meat. Use kosher and grind the pepper yourself. It makes a difference.
Tomato Paste - It adds a richness and depth of flavor to this dish, but not necessarily heavy tomato flavor. Believe me, I get it. My husband panicked the first time he saw me add this. Keep calm and use it. It truly does add a ton of flavor.
Dry White Wine - I love using a white wine with this Instant Pot recipe. It's a little bit less harsh than red, but use what you have and what you love. Wine adds incredibly acidity to recipes like this and I just love it.
Worcestershire Sauce, Dried Mushroom Powder, Thyme, Garlic, Bay Leaves - The combination of these ingredients takes this French Onion Pot Roast recipe from meh to WOWZA. There is a ton of umami and depth of flavor that come from these very basic things. If you don't have them, grab some and use them. You can thank me later.
Beef Broth - For the braising liquid. This is a very simple recipe so find the very best quality one you can. It will make a massive difference in flavor. If you see the two buck chuck at the store, keep walking. It's not worth it. I'd rather you use water and add extra salt. I said it.
Crusty bread and gruyere cheese for serving - While this is totally optional, I always make some. For dipping into that luxuriously beefy broth, you just can't go wrong. You'll have plenty of time while the roast does its thing in the Instant Pot. Make some.
How to Make it
I'll lay out the steps for the instant pot below, but will include instructions for a dutch oven and slow-cooker. There is no wrong way to make this French Onion Pot Roast recipe as long as you just make it!
Instant Pot Instructions
Sear the salted and peppered chuck roast on the high sauté function until both sides are browned. This creates flavor and you don't want to skip this part!
Remove the roast and set aside. Add the tomato paste, stirring constantly until it becomes a deep red color. Don't panic. It might seem like it's burning, but it just need to caramelize a bit to achieve it's full potential.
Add the sliced onions, stirring to coat with the tomato paste.
Deglaze with the white wine. This just means to scrape up all the bits created by searing the roast. It's an amazing way to add flavor with almost zero effort! Cook this until the liquid has reduced by about half.
Add the mushroom powder, dried thyme, garlic, Worcestershire sauce. Stir to combine these ingredients.
Return the pot roast to the instant pot and add the broth and bay leaves.
Close the lid on the instant pot and cook on high pressure for 90 minutes.
Carefully, depressurize the Instant Pot (you can do the rapid release or let it release on its own). I'm impatient so I almost always do the rapid release. It's not gonna make any difference at this point.
After the instant pot is depressurized, shred the beef and serve!
Slow Cooker Instructions
This French Onion Pot Roast would be a wonderful slow cooker recipe. You can simply add all of the ingredients and cook on high 5-6 hours or on low for 7-8 hours. The end result will be amazing and your house is going to smell incredible.
I do recommend searing the pot roast before you put it in the slow cooker, but don't let this stress you out. It'll turn out fantastic if you don't feel like adding this step!
Dutch Oven Instructions
This French Onion Pot Roast and a dutch oven are wonderful friends. You'll basically follow the same instructions as the instant pot. Start the recipe on the stove top, on medium-high heat and sear away. After you have added the roast back into the pot, simply put it in the oven. Let the pot roast cook at 250° for 6-8 hours or until the beef is fall apart tender.
To sear or not to sear, that is the question.
I get asked often if searing meat before braising makes a difference. It does. Do you have to do it? No, you don't. But, let's talk about it. Listen to Rufus.
Searing caramelizes the outside of the meat, creating a crust and something called the fond on the bottom of your cooking vessel. This small, seemingly insignificant step adds an incredible amount of flavor. It creates depth and richness in one fell swoop.
By adding a liquid after the sear and getting those lovely little bits off of the bottom of the pot, you've added an additional layer of flavor without adding another ingredient.
No matter if you're making this French Onion Pot Roast recipe in the Instant Pot, the slow cooker, or in a dutch oven, sear the beef. So shall it be written, so shall it be done.
recipe frequently asked questions
Is the French onion pot roast recipe gluten-free?
This recipe is gluten-free! I don't use flour or other thickening agents so no need to make any adjustments for this dietary concern!
Is this pot roast recipe dairy-free?
The pot roast recipe itself is dairy-free. I do serve this with cheesy gruyere toasts at the end, but you can definitely leave that out!
How do I serve French Onion Pot Roast?
The ways to serve your new favorite comfort meal are endless. From using creamy mashed potatoes to simple buttered noodles as base, you cannot go wrong! Just don't forget to drizzle with that sauce!
Think:
Over mashed potatoes
On top of mashed cauliflower
On buttered egg noodles
Alongside roasted vegetables
Spooned into your favorite hoagie or sandwich roll
Tossed with your favorite pasta
Eaten straight out of the pot. Just like me.
Do I have to make French Onion Pot Roast?
Yes. You must. No choice.
pot roast storage and reheating instructions
- This recipe will stay good in an airtight container in the fridge for up to 3 days.
- To reheat, do so on low heat in the microwave in small increments. Keep covered with a damp paper towel.
Recipe
French Onion Pot Roast Recipe
Ingredients
- 3-4 lbs chuck roast
- 1 tablespoon avocado oil
- kosher salt and black pepper enough to coat before searing
- 3 tablespoon tomato paste
- 2 large yellow onions, sliced
- 1 ¼ cup dry white wine I used chardonnay
- 2 tablespoon Worcestershire sauce
- 2 tablespoon dried mushroom powder
- 1 tablespoon dried thyme
- 2 bay leaves
- 3-4 cloves garlic
- 2 cups beef broth
Instructions
- Heavily salt and pepper the roast. Sear on the high sauté function until both sides are browned.
- Remove the roast. Add the tomato paste, stirring constantly until it becomes a deep red color.
- Add the sliced onions, stirring to coat with the tomato paste.
- Deglaze with the white wine. Make sure you scrap up all the bits at the bottom of the pot. You don't want to leave any flavor behind! Cook this until the liquid has reduced by about half.
- Add the mushroom powder, thyme, garlic, and Worcestershire sauce. Stir to combine these ingredients.
- Return the roast to the instant pot. Add the broth and bay leaves. Close the lid and cook on high pressure for 90 minutes.
- After the 90 minutes, carefully, depressurize the instant pot (you can do the rapid release or let it release on its own). Remove the roast and shred.
- Enjoy!
Cheesy Gruyere Toasts
- French onion soup always comes with cheesy gruyere toasts. It's one of the best parts! Simply slice your favorite baguette or french loaf, pile high with grated gruyere, and broil until the cheese is bubbly. Dip these in the lovely juices and enjoy!
Notes
Nutrition
If you guys make this French Onion Pot Roast, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my French Onion Pot Roast recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
Rufus for Real is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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