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French Onion Pot Roast

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French Onion Pot Roast is a mouthwatering dish that combines the rustic charm of a classic pot roast with the rich flavors of French onion soup, resulting in a culinary masterpiece that will leave your senses tingling with delight. Tender, melt-in-your-mouth beef, bathed in a savory broth infused with caramelized onions and aromatic herbs, promises a symphony of flavors with every savory bite. Whether you’re hosting a family gathering or simply craving comfort food with a touch of elegance, our French Onion Pot Roast is sure to impress even the most discerning palates.

Instant Pot French Onion Pot Roast

Ingredients for French Onion Pot Roast

  • 3 pounds top round roast
  • 2 large onions
  • 1 tbsp olive oil
  • 3 cloves garlic
  • 1 tbsp salt
  • 1 tbs pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 cup beef broth
  • 1 bay leaf
  • 2 tbsp cornstarch
Instant Pot French Onion Pot Roast

French Onion Pot Roast

Instant Pot Directions:

  • Drizzle olive oil into the Instant Pot to coat the bottom.
  • Combine your choice of dry seasonings and generously rub them over the meats for flavor.
  • Slice onions and place them in the Instant Pot.
  • Add 3 cloves of garlic for aromatic depth.
  • Cut the meat into large chunks and layer them over the onions in the Instant Pot.
  • Pour in 1 cup of beef broth to infuse the dish with rich flavor.
  • Set the Instant Pot to manual settings and high pressure, cooking for 60 minutes.
  • Allow for a natural release for 20 minutes to ensure tenderness.
  • Once cooked, carefully remove the meat and shred it to your desired texture.
  • In a small bowl, whisk together 2 tablespoons of the cooking broth with 2 tablespoons of cornstarch to create a slurry.
  • Return the Instant Pot to sauté mode and bring the juices to a gentle boil.
  • Gradually pour in the cornstarch slurry, stirring continuously until the sauce thickens to your liking, typically 1-2 minutes.
  • Finally, pour the savory juices and caramelized onions over the shredded meat.
  • Serve and savor the exquisite flavors of your French Onion Pot Roast!

Slow Cooker Directions:

  1. Begin by heating olive oil in a large skillet over medium-high heat.
  2. Mix together your preferred dry seasonings and rub them generously over the meats.
  3. Slice onions and place them in the bottom of the slow cooker.
  4. Add minced garlic on top of the onions.
  5. Brown the seasoned meats in the skillet for added flavor, then transfer them to the slow cooker, arranging them on top of the onions.
  6. Pour in 1 cup of beef broth to enhance the richness of the dish.
  7. Cover the slow cooker and cook on low heat for 8-10 hours, or on high heat for 4-6 hours, until the meat is tender and easily shreds.
  8. Once the cooking time is complete, carefully remove the meat from the slow cooker and shred it using two forks.
  9. In a separate bowl, mix together 2 tablespoons of the cooking liquid with 2 tablespoons of cornstarch to create a slurry.
  10. Transfer the cooking liquid from the slow cooker to a saucepan and bring it to a gentle boil on the stovetop.
  11. Gradually whisk in the cornstarch slurry, stirring continuously until the sauce thickens to your desired consistency, typically 1-2 minutes.
  12. Return the shredded meat to the slow cooker and pour the thickened sauce over the top, ensuring it’s evenly distributed.
  13. Allow the meat to soak in the flavorful sauce for a few minutes before serving.
  14. Serve your succulent French Onion Pot Roast with your favorite sides and enjoy a hearty and satisfying meal!

Oven Directions:

  1. Preheat your oven to 325°F (165°C).
  2. In a large oven-safe Dutch oven or roasting pan, drizzle olive oil to coat the bottom.
  3. Combine your chosen dry seasonings and rub them generously over the meats for flavor.
  4. Slice onions and place them in the bottom of the Dutch oven or roasting pan.
  5. Add minced garlic on top of the onions.
  6. Brown the seasoned meats in a skillet over medium-high heat for added flavor. Once browned, transfer them to the Dutch oven or roasting pan, arranging them on top of the onions.
  7. Pour in 1 cup of beef broth to infuse the dish with rich flavor.
  8. Cover the Dutch oven or roasting pan with a lid or tightly with aluminum foil.
  9. Place the covered dish in the preheated oven and roast for 3-4 hours, or until the meat is tender and easily shreds.
  10. Once the cooking time is complete, carefully remove the meat from the oven and transfer it to a serving platter. Use two forks to shred the meat.
  11. In a separate saucepan, mix together 2 tablespoons of the cooking liquid with 2 tablespoons of cornstarch to create a slurry.
  12. Transfer the remaining cooking liquid from the Dutch oven or roasting pan to the saucepan and bring it to a gentle boil on the stovetop.
  13. Gradually whisk in the cornstarch slurry, stirring continuously until the sauce thickens to your desired consistency, typically 1-2 minutes.
  14. Return the shredded meat to the Dutch oven or roasting pan and pour the thickened sauce over the top, ensuring it’s evenly distributed.
  15. Allow the meat to soak in the flavorful sauce for a few minutes before serving.
  16. Serve your succulent French Onion Pot Roast with your favorite sides and savor the delicious flavors!

Tips & Tricks

  • Choose the Right Cut of Meat: Opt for a well-marbled cut of beef such as chuck roast or brisket, as these cuts are ideal for slow cooking and become tender and flavorful when cooked low and slow.
  • Brown the Meat First: Before adding the meat to the pot or slow cooker, sear it in a hot skillet with a little oil. This step helps develop rich flavor and caramelization on the surface of the meat.
  • Caramelize the Onions: Take the time to properly caramelize the onions before adding them to the pot. This process enhances their sweetness and depth of flavor, resulting in a more complex and delicious dish.
  • Layer Flavors: Layering flavors is key to building depth in the dish. Add minced garlic, herbs, and spices to the onions and meat for a well-rounded flavor profile.
  • Use Beef Broth for Flavor: Beef broth adds richness and depth to the dish. Opt for low-sodium beef broth to control the saltiness of the final dish.
  • Cook Low and Slow: Whether using the oven or a slow cooker, cooking the pot roast low and slow is essential for tenderizing the meat and allowing the flavors to meld together.
  • Check for Doneness: Test the meat for doneness by inserting a fork into the thickest part. The meat should be tender and easily shred with little resistance.
  • Thicken the Sauce: If the cooking liquid is too thin, you can thicken it with a cornstarch slurry. Mix equal parts cornstarch and cold water, then stir it into the simmering sauce until it thickens to your desired consistency.
  • Let it Rest: Allow the pot roast to rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring it stays juicy and flavorful.
  • Serve with Accompaniments: French Onion Pot Roast pairs well with mashed potatoes, roasted vegetables, or crusty bread to soak up the delicious sauce. Consider garnishing with fresh herbs for a pop of color and flavor.

Handy tip: Cooking From Frozen

Freezer Meal Instructions:

  1. Chop the meat up into large chunks.
  2. Season both sides of the Meat with salt and pepper
  3. Chop Onion in large slices,
  4. Add All ingredients to your freezer bag
  5. Freeze up to 6 months

How to Cook from frozen

Instant Pot:

  1. Place frozen ingredients into the instant pot.
  2. Place on manual high pressure for 60 minutes
  3. Do a natural release
  4. Shred Beef and serve over mashed potatoes

Crockpot: Place frozen contents of the bag in the slow cooker on high for 8 hours

FAQs about French Onion Pot Roast

The best cuts of meat for French Onion Pot Roast are well-marbled cuts like chuck roast or brisket. These cuts are perfect for slow cooking, resulting in tender and flavorful meat.

Yes, you can prepare French Onion Pot Roast ahead of time. Simply follow the recipe instructions, allow the dish to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the oven before serving.

French Onion Pot Roast pairs well with a variety of sides, including mashed potatoes, roasted vegetables, crusty bread, or egg noodles. These sides complement the rich flavors of the dish and help soak up the delicious sauce.

To prevent the meat from becoming tough, ensure you’re using a well-marbled cut of beef and cook it low and slow. This allows the collagen in the meat to break down, resulting in tender and succulent meat.

Store leftover French Onion Pot Roast in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.

French-Onion-Pot-Roast

French Onion Pot roast

Instant Pot French Onion Pot Roast

Instant Pot French Onion Pot Roast

Yield: 10
Prep Time: 2 minutes
Cook Time: 1 hour
Additional Time: 20 minutes
Total Time: 1 hour 22 minutes

This Instant Pot French Onion Pot Roast is simply amazing! Tender Juicy Beef smothered in French Onions all done in the Instant Pot! T

Ingredients

  • 3 pounds top round roast
  • 2 large onions
  • 1 tbs olive oil
  • 3 cloves garlic
  • 1 tbs salt
  • 1 tbs pepper
  • 1 tbs garlic powder
  • 1 tbs onion powder
  • 1 cup beef broth
  • 1 bay leaf
  • 2 tbsp cornstarch

Instructions

    Instant Pot Directions:

    1. Drizzle olive oil into the Instant Pot to coat the bottom.
    2. Combine your choice of dry seasonings and generously rub them over the meats for flavor.
    3. Slice onions and place them in the Instant Pot.
    4. Add 3 cloves of garlic for aromatic depth.
    5. Cut the meat into large chunks and layer them over the onions in the Instant Pot.
    6. Pour in 1 cup of beef broth to infuse the dish with rich flavor.
    7. Set the Instant Pot to manual settings and high pressure, cooking for 60 minutes.
    8. Allow for a natural release for 20 minutes to ensure tenderness.
    9. Once cooked, carefully remove the meat and shred it to your desired texture.
    10. In a small bowl, whisk together 2 tablespoons of the cooking broth with 2 tablespoons of cornstarch to create a slurry.
    11. Return the Instant Pot to sauté mode and bring the juices to a gentle boil.
    12. Gradually pour in the cornstarch slurry, stirring continuously until the sauce thickens to your liking, typically 1-2 minutes.
    13. Finally, pour the savory juices and caramelized onions over the shredded meat.
    14. Serve and savor the exquisite flavors of your French Onion Pot Roast!

    Slow Cooker Directions:

    1. Begin by heating olive oil in a large skillet over medium-high heat.
    2. Mix together your preferred dry seasonings and rub them generously over the meats.
    3. Slice onions and place them in the bottom of the slow cooker.
    4. Add minced garlic on top of the onions.
    5. Brown the seasoned meats in the skillet for added flavor, then transfer them to the slow cooker, arranging them on top of the onions.
    6. Pour in 1 cup of beef broth to enhance the richness of the dish.
    7. Cover the slow cooker and cook on low heat for 8-10 hours, or on high heat for 4-6 hours, until the meat is tender and easily shreds.
    8. Once the cooking time is complete, carefully remove the meat from the slow cooker and shred it using two forks.
    9. In a separate bowl, mix together 2 tablespoons of the cooking liquid with 2 tablespoons of cornstarch to create a slurry.
    10. Transfer the cooking liquid from the slow cooker to a saucepan and bring it to a gentle boil on the stovetop.
    11. Gradually whisk in the cornstarch slurry, stirring continuously until the sauce thickens to your desired consistency, typically 1-2 minutes.
    12. Return the shredded meat to the slow cooker and pour the thickened sauce over the top, ensuring it’s evenly distributed.
    13. Allow the meat to soak in the flavorful sauce for a few minutes before serving.
    14. Serve your succulent French Onion Pot Roast with your favorite sides and enjoy a hearty and satisfying meal!

    Oven Directions:

    1. Preheat your oven to 325°F (165°C).
    2. In a large oven-safe Dutch oven or roasting pan, drizzle olive oil to coat the bottom.
    3. Combine your chosen dry seasonings and rub them generously over the meats for flavor.
    4. Slice onions and place them in the bottom of the Dutch oven or roasting pan.
    5. Add minced garlic on top of the onions.
    6. Brown the seasoned meats in a skillet over medium-high heat for added flavor. Once browned, transfer them to the Dutch oven or roasting pan, arranging them on top of the onions.
    7. Pour in 1 cup of beef broth to infuse the dish with rich flavor.
    8. Cover the Dutch oven or roasting pan with a lid or tightly with aluminum foil.
    9. Place the covered dish in the preheated oven and roast for 3-4 hours, or until the meat is tender and easily shreds.
    10. Once the cooking time is complete, carefully remove the meat from the oven and transfer it to a serving platter. Use two forks to shred the meat.
    11. In a separate saucepan, mix together 2 tablespoons of the cooking liquid with 2 tablespoons of cornstarch to create a slurry.
    12. Transfer the remaining cooking liquid from the Dutch oven or roasting pan to the saucepan and bring it to a gentle boil on the stovetop.
    13. Gradually whisk in the cornstarch slurry, stirring continuously until the sauce thickens to your desired consistency, typically 1-2 minutes.
    14. Return the shredded meat to the Dutch oven or roasting pan and pour the thickened sauce over the top, ensuring it’s evenly distributed.
    15. Allow the meat to soak in the flavorful sauce for a few minutes before serving.
    16. Serve your succulent French Onion Pot Roast with your favorite sides and savor the delicious flavors!

    Notes

    Freezer Meal Instructions:

    • Chop the meat up into large chunks.
    • Season both sides of the Meat with salt and pepper
    • Chop Onion in large slices,
    • Add All ingredients to your freezer bag
    • Freeze up to 6 months

    How To Cook from Frozen

    • Place frozen ingredients into the instant pot.
    • Place on manual high pressure for 60 minutes
    • Do a natural release

    For Slowcooker

    Place frozen in the slow cooker on high for 8 hours

    Nutrition Information:
    Yield: 8 Serving Size: 4
    Amount Per Serving: Calories: 428Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 166mgSodium: 983mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 57g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    © Adventures of a Nurse
    Cuisine: American / Category: Main Course

    Pin This Recipe!

    Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

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    25 Comments

      1. I am in awe of how good this is!! I did everything it said! After it was done I took a little gravy and water and added cut carrots to the IP. I served my husband’s over mashed potatoes and I ate the carrots. Sooo good thank you!

        Reply

    2. I used chuck roast and it needed an hour and 20 minutes – it was chewy at 1 hour. Still delicious. although I think a little wine and some swiss cheese on top would be even better.

      Reply

    4. I made thisCV tonight and forgot the Bay Leaf. BecauseCNN of he
      Alth resonsCNN i did not use as much salt but it was great. Next time i will not forget the bay leaf.

      Reply

    6. I’ve always made pretty good Pot Roast, but I decided to stray from my normal recipe and give this one a try. Oh my goodness, this is the best Pot Roast recipe ever! I gave it an extra 20 minutes cook time, like another commenter suggested…it was falling apart as I was taking it out of the Instant Pot. Thank you…absolutely an amazing recipe!

      Reply

    8. This was easy and delicious! Was very tender. The only thing I did different was to brown the beef first! Will be making this again,

      Reply
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    12. For freezer meal, you literally put all ingredients together, including broth and cornstarch and skip the sauté step I’m the regular recipe?

      Do you cook from frozen for the same amount of time (60 min) or do you need to thaw first?

      Reply

    14. OH!MY!GOSH! This is the most amazing pot roast I have ever had!It reminds me of the pot roast I had as a child. I always tried to duplicate my mom’s recipe,but never succeeded. This is SO tender and flavorful. And so easy! I serve it over jasmine rice. It has become an absolute favorite.Thank you for sharing!

      Reply

      2. @Adventures of a Nurse,

        True, but the bottom of the recipe says:

        “For Slowcooker
        Place frozen in the slow cooker on high for 8 hours”

        Reply

    16. I was shocked how delicious this was based on how easy it is! I was a little worried about how much cornstarch was going into the broth, but I couldn’t taste it in the final product. I recommend using a slotted spoon to take out the beef, shred it in a separate bowl, add the cornstarch to the broth, then return the meat to the pan. This gives you an opportunity to drain off excess fat, too.

      Reply
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