Flavor Expedition Recipe

InstaPot French Onion Pot Roast

March 26, 2025
You could make another chicken casserole. Or you could take a flavor detour and head straight into rich, caramelized, fall-apart beef bliss—with a little help from bold coffee and brown sugar. There comes a time in every home cook's life when the ground bee...
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InstaPot French Onion Pot Roast
Feeds 6
Prep Time 10 minutes
Cook Time 60 minutes pressure + 25 minutes natural release
Total Time 1 hour 35 minutes

Featured Flavor

Jar of 'Hazy Midnight' brown sugar and coffee rub from Flavor Expedition Co. with ingredients around it.

Hazy Midnight

The seasoning that brings the recipe together.

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Ingredients

  • 3 lbs boneless beef chuck roast, cut into 10 chunks
  • 3 tbsp Hazy Midnight (Brown Sugar & Coffee Rub)
  • 2 tbsp Tuscan Evening (Tangy Herb)
  • 1 tsp kosher salt
  • 4 cloves garlic, minced
  • 2 large white or yellow onions, sliced
  • 1 ¼ cups reduced-sodium beef broth (divided)
  • 1 tbsp Better Than Beef Bouillon (or beef bouillon paste)
  • 1 bay leaf
  • 2 tbsp cornstarch

Instructions

  1. Add the chuck roast chunks to the Instant Pot insert.

  2. Sprinkle Hazy Midnight, Tuscan Evening, and salt evenly over the meat.

  3. Pour in 1 ¼ cups of beef broth.

  4. Add minced garlic directly on top of the beef.

  5. Layer sliced onions over the garlic.

  6. Spoon in the bouillon paste and tuck in the bay leaf.

  7. Seal the lid and set the Instant Pot to Manual | High Pressure | 60 minutes.

  8. When done, let the pressure naturally release for 25 minutes.

  9. Remove the lid, discard the bay leaf, and transfer the meat to a cutting board. Shred it lovingly.

  10. Mix remaining ¼ cup beef broth with cornstarch.

  11. Turn Instant Pot to Sauté. Stir in the cornstarch slurry and cook until thickened (about 2 minutes).

  12. Spoon the savory onion gravy over your shredded pot roast, then stand back and accept your compliments.

Pro Tip

Serve it over mashed potatoes, polenta, or on crusty rolls as a French dip.

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InstaPot French Onion Pot Roast

March 26, 2025

Featured Flavor Hazy Midnight
Feeds6
Prep Time10 minutes
Cook Time60 minutes pressure + 25 minutes natural release
Total Time1 hour 35 minutes
You could make another chicken casserole. Or you could take a flavo...

Ingredients

  • 3 lbs boneless beef chuck roast, cut into 10 chunks
  • 3 tbsp Hazy Midnight (Brown Sugar & Coffee Rub)
  • 2 tbsp Tuscan Evening (Tangy Herb)
  • 1 tsp kosher salt
  • 4 cloves garlic, minced
  • 2 large white or yellow onions, sliced
  • 1 ¼ cups reduced-sodium beef broth (divided)
  • 1 tbsp Better Than Beef Bouillon (or beef bouillon paste)
  • 1 bay leaf
  • 2 tbsp cornstarch

Instructions

  1. Add the chuck roast chunks to the Instant Pot insert.

  2. Sprinkle Hazy Midnight, Tuscan Evening, and salt evenly over the meat.

  3. Pour in 1 ¼ cups of beef broth.

  4. Add minced garlic directly on top of the beef.

  5. Layer sliced onions over the garlic.

  6. Spoon in the bouillon paste and tuck in the bay leaf.

  7. Seal the lid and set the Instant Pot to Manual | High Pressure | 60 minutes.

  8. When done, let the pressure naturally release for 25 minutes.

  9. Remove the lid, discard the bay leaf, and transfer the meat to a cutting board. Shred it lovingly.

  10. Mix remaining ¼ cup beef broth with cornstarch.

  11. Turn Instant Pot to Sauté. Stir in the cornstarch slurry and cook until thickened (about 2 minutes).

  12. Spoon the savory onion gravy over your shredded pot roast, then stand back and accept your compliments.

Pro Tip

Serve it over mashed potatoes, polenta, or on crusty rolls as a French dip.

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