Instant Pot Red Wine Beef Roast

If you are short on time but still crave a cozy, sophisticated meal, this Instant Pot Red Wine Beef Pot Roast is your solution. A hearty and satifying that cooks in a fraction of the time of traditional braising. The meat is so tender it melts in your mouth, served with silky-smooth red wine gravy.

It happens to the best of us; sometimes we just need to figure out how to cook a fancy meal in very little time. With this recipe, you don’t have to panic anymore. Whether you want to impress some spontaneous guests or just surprise your family with a restaurant-style dinner on a regular weekend, this pressure-cooker red wine beef roast is there to save the day. I suggest serving it over mashed sweet potatoes for a gastronomic dining experience in the comfort of your home.

Even when using cheaper cuts of beef, this dish will still turn out tender and flavorful. Thanks to the power of pressure cooking! The savory red wine gravy, infused with rich garlic and herb flavors, is absolutely amazing. The veggies are aromatic, tender, and delicious, complementing the succulent meat. This easy-to-make Instant Pot dinner always gets rave reviews, even from the picky eaters! It’s ideal for comforting family meals and for special occasions or holidays.

Why you will love this recipe 

• Use cheaper cuts: Even using cheaper cuts of beef, the Instant Pot makes it tender and moist.  
• It is so fast: I love how much time I save with pressure cooking compared to the oven or the slow cooker. Also, if I forgot to defrost the meat, it is not an issue anymore, as it can be cooked from frozen.
• One pot does it all: With just one pot, I can sear and cook the meat and saute the veggies. No extra dirty dishes means shorter prep time.
• The best gravy: Using my favorite red wine, I get the most flavorful gravy. When asked what kind of red wine to use, I always recommend choosing one you enjoy drinking.

What you will need

• Meat: I use a 3-pound grass-fed, organic chuck roast for this recipe. 
• Vegetables: Small red potatoes are perfect for this, but if they are larger, I cut them in half. I cut my carrots into large chunks, so they do not get mushy. Freshly minced garlic infuses the broth and meat faster than whole cloves. I like yellow onions for this dish because they have a good amount of sugar, which gives it a sweeter taste.
• Wet ingredients: I use olive oil to sear the roast because it has a high smoke point and mild flavor. I like Cabernet Sauvignon because it cuts through the fatty richness of the meat and has a bold, fruity taste. I also add low-sodium beef broth for a rich, beefy flavor without added saltiness. 
• Seasonings: Besides salt and pepper to taste, I also use garlic powder and onion powder to enhance the flavors of the minced garlic and onion. Dried rosemary holds up well and adds an earthy, robust flavor, while dried thyme adds a hint of minty flavor. Fresh thyme is also used for a brighter floral taste. Finally, bay leaves add depth and complexity to this rich dish, providing umami that balances it all. 

How to cook it

Season: While the Instant Pot heats up on the saute function, I season the roast with salt and pepper.

Sear the meat: When the pot is hot, I add the oil and wait for it to shimmer, then sear the meat until it is browned. 

Cook the roast: Now, I add the remaining ingredients and close the lid, sealing it. I set it for 15 minutes with a 25-minute natural release if it is under 3 inches thick or 20 minutes with a 30-minute release if it is over 3 inches thick. 

Check the temperature: After I open the lid and check the temperature. If it is below 120 degrees F, I close the lid and set it to “Keep warm” for another 10 minutes. I remove the roast and vegetables, discard the bay leaves and fresh thyme, and let it rest while I make the gravy. 

Make the gravy: First, I set the pot on saute while I mix 2 tablespoons of cornstarch with ½ cup of cold water until it dissolves. Then, I whisk in the slurry and let it heat, stirring frequently until it thickens. 

Season and serve: After seasoning the gravy, I serve the roast with veggies on the side. 

Expert tip

The best meat for this recipe

The best cut of meat for this recipe is a chuck roast. This is a rich, fatty cut with plenty of marbling, which becomes very tender when cooked in the Instant Pot. It practically falls apart after cooking and has a beefy, robust flavor. Top sirloin is another good choice with a bold, meaty flavor and tender texture. Eye of round steak is also good and is an economical, lean choice with a mild flavor.

More tips to consider:

• Let the roast come to room temperature before cooking it for even cooking. 
• Always sear the roast first to achieve that caramelized crust and the savory Maillard reaction that enhances flavor.
• After searing the meat, be sure to remove it and deglaze the pot to prevent the burn message. Those brown bits also add incredible flavor to the gravy.
• Don’t skip the natural pressure release either. It is essential for a juicy and tender roast.
• Keep the potatoes whole and cut the carrots large to avoid mushy veggies.
• When storing meat, make sure to add plenty of gravy to keep it from drying out.

Recipe variations and add-ins:

• Pork roast: This recipe makes a delicious pork roast, too. I usually use a pork loin roast for slicing or a pork shoulder for shredding. 
• More vegetables: To make this a heartier meal, I like to add more vegetables, such as mushrooms, bell peppers, green beans, corn, and peas. 
• Mississippi pot roast: I love turning this into Mississippi pot roast made with my ranch seasoning mix, au jus gravy mix, butter, and pepperoncini peppers. It is so juicy, tender, and full of flavor. The wine can be left in or removed. It tastes great both ways.
• Spicy pot roast: For a hot and spicy pot roast, I add some red pepper flakes and a few chopped poblano peppers. 
• Barbecue pot roast: My family really likes it when I spread some of my homemade barbecue sauce on the roast before cooking. The sweet and tangy taste goes so well with the red wine and herbs.   

Serving suggestions:

Since this is a full meal in itself, the only things I have to worry about are dessert and drinks. Sometimes, I serve a salad on the side too. I like to have at least some kind of greens, such as my beet salad with spinach, mixed greens, pomegranate seeds, pine nuts, and goat cheese. These 30-minute dinner rolls are also a staple for this meal because we need something to soak up all that delicious gravy. 

But what about dessert? Chocolate is an indulgent treat that complements a rich dinner like this beef roast. For a special meal, I like to make this chocolate crème brulee, which looks fancy but is really easy to make. But it is so creamy and decadent, it looks like it came from an expensive pâtisserie. For something less fancy, this chocolate pie will still impress, and there is no baking involved. 

How to store leftovers:

• Refrigerate: I let my leftovers cool completely, then put them in an airtight container. They can be refrigerated for up to 4 days.
• Freezing: I can also freeze leftovers for several months in freezer bags.
• Defrost: Then, I thaw them overnight in the refrigerator for the best flavor. 
• Reheating: To reheat, heat in the oven at 375 degrees F for 15 minutes with extra sauce, or in the microwave for 1 to 2 minutes.  

Frequently asked questions

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