Instant Pot-au-Feu Recipe (French Pot Roast)
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
First, make sure you've read your Instant Pot operating instructions. Every word of them. Okay? These instructions are for the Six-Quart Instant Pot Duo Plus.
  • 1 (2 to 2½-pound) boneless beef chuck pot roast
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 large or 2 small carrots, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried herb de Provence, crushed
  • 1 cup red wine
  • 1 cup beef broth
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons butter, at room temperature
  • 2 tablespoons flour
  • Pureed potatoes, Any-Night Baked Rice, or cooked noodles
  1. Pat the meat dry with paper towels. Season the meat with salt and pepper. Place the oil in the inner pot. Select the "saute" feature on a six-quart Instant Pot Plus; set it to "more." When the word "hot" displays, brown beef, uncovered, in the oil, turning as needed to brown evenly on all sides. Remove the roast from the pan.
  2. Reduce the saute heat to "normal." Add the onions and carrots; saute until tender, about 2 to 3 minutes. Add the garlic and herbes de Provence and saute briefly. Return the saute heat to "more" and add the wine (careful--it could spatter), stirring to loosen up browned bits stuck to pan. Boil, uncovered, for 2 to 3 minutes or until slightly reduced. Add the beef broth and balsamic vinegar. Press "cancel" to turn off the saute function.
  3. Return the roast to the inner pan. Close and lock the lid. Set the valve to "Sealing." Press "Meat-Stew" (on the Duo Plus Instant Pot). Use the - or + button to set the time to 45 minutes.
  4. When the cooking cycle ends, press "Cancel." Allow the appliance to cool and release pressure naturally. This will take about 20 minutes. (The little metal float valve on the lid should sink back into the lid, and the lid will unlock).
  5. After the pressure has released, uncover the pot and transfer the roast to a cutting board and cover with foil to keep warm.
  6. For the sauce, strain the cooking liquid through a fine-mesh sieve into a bowl; discard all of the solids, including the bay leaf. Skim the fat from the cooking liquid and return the liquid to the inner pot. Press the "saute" function and set it on "more." As the liquids start to simmer, work the 2 tablespoons butter and the flour together to form a paste. Drop into cooking stock, half a time, cooking and stirring with a wire whisk after each addition until well integrated. Cook and stir until thickened and bubbly; continue cooking until a sauce-like consistency.
  7. Slice the roast into chunks. Serve with sauce and pureed potatoes, baked rice, cooked noodles, or creamy polenta.
Recipe by Wini Moranville at