Instant Pot Pot Roast with Red Wine
This Instant Pot Pot Roast with Red Wine is the perfect one-pot meal for busy weeknights or family dinners. The tender, melt-in-your-mouth roast is cooked with red wine, beef broth, and Worcestershire sauce, creating a rich and flavorful dish. Paired with baby potatoes, carrots, and garlic, this hearty pot roast is an easy, comforting dinner that’s sure to satisfy.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10-15 minutes (including pressure build-up and release time)
- Total Time: 1 hour 20-25 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Instant Pot, Pressure Cooking
- Cuisine: American
- Diet: Gluten Free
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)
Instructions
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Sear the Roast: Set your Instant Pot to “Sauté” mode and heat olive oil. Sear the chuck roast for 4-5 minutes per side until browned. Remove and set aside.
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Sauté the Vegetables: Add sliced onion and minced garlic to the pot. Sauté for 2-3 minutes, scraping up browned bits left from the roast.
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Add Tomato Paste and Wine: Stir in tomato paste and cook for 1-2 minutes. Pour in dry red wine and scrape any remaining bits from the bottom. Let the wine simmer for 2 minutes.
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Add Broth and Worcestershire Sauce: Pour in beef broth and Worcestershire sauce, stirring to dissolve the tomato paste.
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Add Vegetables and Roast: Add baby potatoes, carrots, and the seared chuck roast back into the pot, ensuring the roast sits atop the vegetables.
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Pressure Cook: Secure the lid, set the Instant Pot to “Manual” or “Pressure Cook” on high for 60-70 minutes. After cooking, allow pressure to release naturally for 10-15 minutes, then do a quick release to remove any remaining pressure.
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Serve: Open the lid, remove the roast, and slice or shred as desired. Serve the roast with potatoes, carrots, and some of the cooking liquid.
Notes
Add Herbs: Enhance flavor with fresh or dried rosemary, thyme, or bay leaves added to the broth.
Swap Vegetables: You can use parsnips, turnips, or other root vegetables in place of potatoes and carrots.
Thicken the Sauce: For a thicker sauce, remove the roast and vegetables, then set the Instant Pot to “Sauté” and reduce the sauce. Alternatively, add a cornstarch slurry to thicken.
Find it online: https://justsosavory.com/instant-pot-pot-roast-with-red-wine/
