InstaPot French Onion Pot Roast

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 beef just doesn’t ground your soul anymore. Enter: this Instant Pot French Onion Pot Roast. Deep, smoky sweetness from Hazy Midnight, savory herb magic from Tuscan Evening, and enough juicy beef to make your slow cooker jealous. No dry roasts here—just full-flavored comfort food that practically cooks itself.

🍖 Ingredients (Feeds 6 hungry folks):

• 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

⏱ Cook Time:

• Prep: 10 minutes

• Cook: 60 minutes pressure + 25 minutes natural release

• Total: About 1 hour 45 minutes

🌡 Cook Temp:

Instant Pot on High Pressure

🔪 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—you do you.