Instant Pot Pot Roast with Red Wine

Why You’ll Love This Recipe

This Instant Pot version of pot roast is the perfect blend of savory, tender, and flavorful. The red wine adds a touch of complexity, while the beef broth and Worcestershire sauce deepen the overall flavor of the dish. The Instant Pot ensures that the meat cooks to a tender, fall-apart consistency much faster than traditional slow-cooking methods. Plus, the combination of potatoes, carrots, and onions rounds out the dish, providing a comforting, one-pot meal. It’s incredibly easy to make and great for leftovers too!

Ingredients

• 3 ½ – 4 pound chuck roast
• 2 Tablespoons olive oil
• 1 medium onion (thinly sliced)
• 6 cloves garlic (minced)
• 1 ½ pounds baby potatoes (whole)
• 2 Tablespoons tomato paste
• ½ cup dry red wine
• 2 ½ cups beef broth
• 2 Tablespoons Worcestershire sauce
• 1 16-oz bag baby carrots (or 4 carrots, peeled and cut into large chunks)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sear the Roast: Turn your Instant Pot to the “Sauté” setting and add olive oil. Once the oil is hot, sear the chuck roast for 4-5 minutes per side until it’s browned. This step will add extra flavor to the roast. Remove the roast and set it aside.
2. Sauté the Vegetables: In the same pot, add the sliced onion and minced garlic. Sauté for 2-3 minutes, scraping up any brown bits left from searing the roast. This adds even more flavor to your dish.
3. Add Tomato Paste and Wine: Stir in the tomato paste and cook for 1-2 minutes. Then pour in the dry red wine, using a wooden spoon to scrape up any remaining bits on the bottom of the pot. Let the wine simmer for about 2 minutes.
4. Add Broth and Worcestershire Sauce: Pour in the beef broth and Worcestershire sauce. Stir everything together, making sure the tomato paste is fully dissolved.
5. Add the Vegetables and Roast: Place the baby potatoes, carrots, and chuck roast back into the Instant Pot. Make sure the roast is sitting on top of the vegetables.
6. Pressure Cook: Secure the lid of the Instant Pot and set it to “Manual” or “Pressure Cook” on high for 60-70 minutes. After the cooking time is up, allow the pressure to release naturally for 10-15 minutes, then carefully do a quick release to let out any remaining pressure.
7. Serve: Once the pressure has been fully released, open the Instant Pot and remove the roast. Slice or shred the roast as desired. Serve with the potatoes, carrots, and any of the cooking liquid spooned over the top.

Servings and Timing

• Servings: 6-8
• Prep time: 10 minutes
• Cook time: 1 hour 10-15 minutes (including pressure build-up and release time)

Variations

• Add Herbs: For extra flavor, you can add fresh or dried herbs such as rosemary, thyme, or bay leaves to the broth mixture before cooking.
• Swap the Vegetables: If you don’t have baby potatoes or carrots, you can use parsnips, turnips, or other root vegetables.
• Use a Different Cut of Meat: While chuck roast is ideal for pot roast, you can substitute it with brisket or round roast, though the cooking time might need slight adjustments depending on the cut.
• Thicken the Sauce: If you prefer a thicker sauce, you can remove the roast and vegetables once cooked, then set the Instant Pot to “Sauté” and let the sauce reduce. You can also add a slurry of cornstarch and water to thicken it more quickly.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the pot roast on the stovetop over low heat or in the microwave until heated through. The meat will remain tender and flavorful as it reabsorbs the juices.

FAQs

Can I use a different wine in this recipe?

Yes! While dry red wine is the most common choice for pot roast, you can use any dry wine you prefer. A Cabernet Sauvignon, Merlot, or even a Pinot Noir would work great. Avoid using sweet wines.

Can I make this without wine?

If you prefer not to use wine, you can substitute the ½ cup of wine with additional beef broth or even a little bit of balsamic vinegar to add acidity and depth of flavor.

Can I make this recipe with a boneless roast?

Yes, you can use a boneless chuck roast, though you might want to reduce the cooking time by 10-15 minutes. Boneless roasts cook a little faster than bone-in ones.

How do I know when the pot roast is done?

The roast should be fork-tender, meaning you can easily shred it with a fork. If it’s not tender enough after the initial cooking time, you can cook it for an additional 10-15 minutes under pressure.

Can I cook this on the stovetop instead of in an Instant Pot?

Yes, you can! Brown the roast in a heavy Dutch oven, then add the vegetables and liquids. Cover the pot and simmer on low for about 3-4 hours, or until the roast is tender.

Can I use frozen vegetables?

Frozen vegetables can be used, but they may cook faster than fresh ones, so consider reducing the cook time or adding them in after the pressure cooking cycle is complete.

Can I freeze the leftovers?

Yes, you can freeze leftover pot roast. Allow it to cool completely, then store it in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before reheating.

Can I add mushrooms to this recipe?

Yes, mushrooms make a great addition to pot roast. Add them in with the onions and garlic when sautéing, or toss them in with the potatoes and carrots before cooking.

Can I double this recipe in the Instant Pot?

Yes, you can double the recipe, but be sure to not exceed the maximum fill line of your Instant Pot. If necessary, you can divide the ingredients into two batches.

What sides go well with Instant Pot pot roast?

This pot roast pairs wonderfully with mashed potatoes, rice, or a simple green salad. You could also serve it with roasted or steamed vegetables or buttered noodles.

Conclusion

This Instant Pot Pot Roast with Red Wine is a flavorful, comforting dish that combines all the elements of a classic pot roast—tender meat, hearty vegetables, and a rich, savory sauce—all cooked quickly and easily in the Instant Pot. The depth of flavor from the red wine, beef broth, and Worcestershire sauce makes this meal something special, while the potatoes and carrots provide the perfect side. Whether you’re cooking for a crowd or enjoying a hearty dinner with your family, this pot roast is sure to become a favorite!

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