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French Onion Pot Roast

Prep Time:

15 Minutes

Cook Time:

7 Hours


6 Servings


As the months get warmer with still some cooler days in between, I always like to have my instant pot on hand for any meals I want to slow cook or throw together last minute! Pot roast has been a recipe in our monthly rotation, but this time I was looking something different than the traditional meat, potatoes, carrots and onions recipe... and this one came up on my Pinterest and I just had to try it! The prep is so simple and quick, I couldn't believe how fast I was able to whip it up in a busy morning and let the slow cook do its thing! The recipe calls for 2lbs of chuck roast, but I'm going to do more like 3lbs next time because let me tell you, this meal went fast as everyone wanted more meat! It's got incredible flavor, the onions add the perfect additional touch, and the meat was basically falling apart to perfection. It was definitely a crowd pleaser in our home! I hope you enjoy this meal as much as I did making it, as well as enjoying it with my family!

  • 2 lb Chuck Roast

  • 2 cups Yellow Onion thinly sliced

  • 3 Garlic Cloves minced

  • 1 tablespoon Red Wine Vinegar

  • 1 tablespoon Worcestershire Sauce

  • ¼ cup Tomato Sauce

  • 1 cup Beef Broth

  • 1 teaspoon Salt

  • 1 teaspoon Black Pepper

  • ½ teaspoon Fresh Thyme chopped, or ¼ teaspoon dried

  • 2 teaspoon Fresh Parsley chopped

  • 1-2 tablespoon All-Purpose Flour or cornstarch

  1. In a small bowl, whisk together the tomato sauce, beef broth, minced garlic, thyme, worcestershire sauce and red wine vinegar.

  2. Trim any excess fat off of your chuck roast. Salt and pepper all sides of the roast.

  3. In the bottom of your slow cooker, add half of the sliced onions. Pour half the sauce over the onions. Place chuck roast on top of the onions and evenly sprinkle remaining onions on top. Pour remaining sauce on top.

  4. Cover and cook on high for 4 hours or on low for 7 hours. When ready, roast will be fork tender.

  5. To make gravy for the pot roast: Use 1 tablespoon of cornstarch or all-purpose flour per 1 cup of sauce from the slow cooker. Heat over low heat stirring frequently until sauce lightly thickens.

  6. Serve pot roast with gravy over a bed of mashed potatoes with a sprinkle of fresh parsley. Enjoy!

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