Description
A delicious pot roast glazed in sweet, savory caramelized onions, made quickly in the Instant Pot for a hearty weeknight meal.
Ingredients
- 3–4 lb beef chuck roast, trimmed of excess fat
- 4 large yellow onions, thinly sliced
- 3 tbsp unsalted butter or neutral oil
- 3 cloves garlic, smashed
- 1–2 tbsp Worcestershire sauce
- 2 cups beef broth (low-sodium recommended)
- 1/2 cup dry red wine or extra broth (optional)
- 2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 1–2 bay leaves
- 1–2 tbsp cornstarch mixed with 2 tbsp cold water (optional)
- Fresh parsley, chopped (for finishing)
Instructions
- Pat the roast dry with paper towels and season with kosher salt and black pepper.
- Set the Instant Pot to Sauté (Normal) and add butter or oil, letting it heat up.
- Add the sliced onions and a pinch of salt, cooking for 12–15 minutes until caramelized. Stir in garlic during the last minute and reserve half the onions.
- Increase heat to sear the roast for 3–4 minutes on each side until browned, then remove from pot.
- Pour in wine (if using) and scrape up browned bits. Stir in beef broth and Worcestershire sauce.
- Return the roast to the pot and tuck thyme and bay leaves beside it. Spoon the reserved onions over the roast.
- Lock the lid and set to Manual/Pressure Cook on High for 60–75 minutes.
- Let the pressure release naturally for 15 minutes, then quick-release any remaining pressure.
- Remove the roast and let it rest for 10–15 minutes before slicing or shredding.
- Switch to Sauté and reduce the braising liquid to desired thickness. Mix in cornstarch slurry if needed.
- Serve with caramelized onions and gravy, garnished with parsley.
Notes
Wine is optional; use extra beef broth if avoiding alcohol. For gluten-free gravy, use cornstarch or arrowroot instead of flour.