Instant Pot French Onion Roast

• 2 lbs. chuck roast
• 2 medium yellow onions, thinly sliced
• 4 C beef broth
• 5 garlic cloves, minced
• 1 T + 1 tsp red wine vinegar
• 2 T fresh thyme
• 3 T avocado oil
• 2 1/2 tsp sea salt
• 6 carrots, peeled and cut into 1-2 inch pieces
• 1 1/2 lbs. baby potatoes
• 1 T honey (omit if on a Whole30)

‍

1. Set the Instant Pot to sauté and add 2 tablespoons avocado oil. Sprinkle the roast with 1 teaspoon sea salt. When the pot is hot, sear all sides of the roast and set it aside.
2. Add the onions and 1 tablespoon avocado oil. Continue cooking, stirring every couple of minutes until the onions are caramelized, about 15-18 minutes. You want your onions a deep brown but you do not want to burn them.
3. Deglaze the pot with the beef broth, scraping the bottom and sides of the pot. Add the vinegar, thyme, garlic, carrots, potatoes, honey, and 1 1/2 teaspoons sea salt. Lock the lid in place and check the valve to ensure it’s set to sealing. Program the Instant Pot to pressure cook high for 60 minutes
4. When the timer goes off manually release the pressure and serve the roast with the carrots, potatoes, and French onion broth.