A savory and tender pot roast infused with the rich flavors of French onion soup, made effortlessly in the Instant Pot.

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Set Instant Pot to ‘Sauté’ mode and heat olive oil. Sear the chuck roast on both sides until browned, about 3-4 minutes per side. Remove and set aside.
Add sliced onions to the pot and sauté for 5-7 minutes until softened and golden. Stir in minced garlic and cook for 1 minute more.
Sprinkle the onion soup mix over the onions. Pour in beef broth, wine (if using), Worcestershire sauce, thyme, and black pepper. Stir to combine.
Return the roast to the pot, nestling it into the onions and liquid.
Seal the Instant Pot lid and set to ‘Manual’ or ‘Pressure Cook’ on high for 60 minutes. Allow natural pressure release for 15 minutes, then quick release any remaining pressure.
Optional: To thicken the sauce, remove the roast and set Instant Pot to ‘Sauté’. Mix cornstarch and water in a small bowl and stir into the pot. Cook until thickened.
Slice or shred the roast and serve with the onion gravy on top.

For deeper flavor, marinate the roast in the onion soup mix and wine for a few hours before cooking.
Serve with mashed potatoes, rice, or crusty bread to soak up the flavorful gravy.
Leftovers can be used for sandwiches or served over egg noodles.