Description
A flavorful and tender beef au jus made effortlessly in your Instant Pot, perfect for sandwiches or served over mashed potatoes.
Ingredients
Scale
- 5 tbsp homemade onion soup mix (French onion blend)
- 1/2 cup dry white wine
- 1 tbsp olive oil
- 1/2 cup water
- 3 lbs chuck roast (well-marbled)
Instructions
- Season the chuck roast with salt and pepper on both sides.
- Turn on the Instant Pot and select the “Sauté” mode. Wait until it shows “Hot.” Add olive oil.
- Place the chuck roast in the pot and sear on all sides for about 4-5 minutes per side until browned.
- Carefully add the white wine to deglaze the pot, scraping any brown bits from the bottom.
- Stir in the onion soup mix and water, ensuring the roast is submerged.
- Close the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” for 60 minutes.
- Allow the Instant Pot to naturally release pressure for 15-20 minutes, then switch to “Venting.”
- Remove the roast, let it rest, and shred with two forks.
- For a thicker sauce, turn on sauté mode and simmer the liquid to reduce.
- Return the shredded beef to the pot or serve it in a bowl with the au jus.
Notes
Searing the meat is crucial for better flavor and texture. Avoid rushing the natural pressure release for tenderness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 120mg