Instant Pot Red Wine Pot Roast delivers succulent, fork-tender meat with an incredible umami flavor punch! Enjoy a nearly instant Sunday Roast any day of the week that even grandma would give her stamp of approval.
I adore spending hours in the kitchen, crafting and cooking, but even I crave a quick meal or a break every now and then! And when I catch sight of a beautifully marbled chuck roast at my butcher’s shop, I can’t resist grabbing it and turning to the Instant Pot for a flawless roast every time!
Please keep in mind: We typically prepare mashed potatoes whenever we serve roast. However, if you prefer to incorporate them directly into the Instant Pot, simply add 1 pound of scrubbed and halved red potatoes when including all the vegetables and herbs.
When it comes to making pot roast, selecting the right cut of beef is crucial for achieving tender, flavorful results. Here are some top choices:
Chuck Roast: Arguably the most popular choice for pot roast, chuck roast comes from the shoulder area of the cow. It’s well-marbled with fat and contains connective tissue that breaks down during slow cooking, resulting in juicy, fork-tender meat. It is also the cut of meat used here.
Brisket: This cut comes from the breast or lower chest of the cow and is known for its rich, beefy flavor. Brisket has a generous amount of fat and collagen, making it ideal for long, slow cooking methods like pot roasting.
Round Roast: Also known as rump roast or bottom round roast, this cut comes from the rear leg of the cow. While it’s leaner than chuck or brisket, round roast can still yield tender results when cooked low and slow, especially if it’s marinated or braised.
Short Ribs: These meaty ribs come from the lower portion of the cow’s ribcage and are known for their intense flavor and tenderness. While short ribs are typically braised, they can also be used for pot roast, providing rich, succulent meat.
Sirloin Tip Roast: This leaner cut comes from the hindquarter of the cow and is less fatty than chuck or brisket. While it may not be as tender as other cuts, sirloin tip roast can still be delicious when pot-roasted, especially if it’s marinated beforehand.
When choosing a cut for pot roast, look for well-marbled meat with good intramuscular fat, as this will contribute to a moist and flavorful result. Additionally, consider the cooking method and adjust the seasoning and cooking time accordingly to ensure the best possible outcome.
Selecting the Perfect Cut of Beef for Pot Roast: A Guide to Tender, Flavorful Meals
Pot roast is a beloved comfort food dish that requires the right cut of beef to achieve optimal tenderness and flavor. Here are some key factors to consider when selecting the perfect cut:
Marbling: Look for cuts with ample marbling, which refers to the white streaks of fat running through the meat. Marbling adds moisture and flavor to the roast as it cooks, resulting in a more succulent and tender end product.
Connective Tissue: Cuts with a higher amount of connective tissue, such as collagen, are ideal for pot roast. During slow cooking, the collagen breaks down into gelatin, resulting in melt-in-your-mouth meat. Look for cuts from the chuck, brisket, or round, as they tend to have more connective tissue.
Thickness: Opt for cuts that are relatively thick and uniform in size. Thicker cuts will cook more evenly and stay moist throughout the cooking process. Avoid cuts that are too thin, as they may dry out or become tough when braised.
Bone-In vs. Boneless: While both bone-in and boneless cuts can be used for pot roast, bone-in cuts tend to add more flavor to the dish. The bone also helps regulate temperature during cooking, resulting in a more evenly cooked roast. However, boneless cuts offer convenience when slicing and serving.
Suitability for Braising: Pot roast is typically cooked using moist heat methods such as braising or stewing. Choose cuts that are well-suited for braising, such as chuck roast, brisket, or bottom round roast. These cuts have enough fat and connective tissue to withstand long cooking times without drying out.
By considering these factors and selecting the right cut of beef, you can ensure that your pot roast turns out tender, juicy, and bursting with flavor.
- Tips: Most connective tissue is too subtle to see, but the silvery sheath that surrounds and separates individual muscles is a visible illustration of connective tissue.
- Fat also tends to encircle muscles and can be distinguished from connective tissue by its opaque appearance and waxy like texture when cold.
- Ample fat is considered marbled and makes for a flavorsome cut, however, too much fat surrounding a cut of meat will just create unpleasant gristle in the final dish. We advise trimming away any excessive amounts of surrounding fat.
Is it Possible to Prepare a Roast Using the Instant Pot?
Absolutely! We’ve been crafting roasts using traditional methods for years, but once I took the leap and invested in the Instant Pot, it became one of my initial recipe conversions. Let me tell you, my roasts have consistently delighted taste buds, but there’s an undeniable magic to cooking under intense pressure. The flavors are elevated to a whole new level, surpassing anything I’ve achieved through conventional methods. It’s a rarity for me to admit, but I wouldn’t dream of reverting to the old ways after experiencing this culinary transformation.
Can I Prepare This Red Wine Roast on the Stove Without an Instant Pot?
Absolutely! Simply follow the instructions using a sturdy Dutch oven with a thick bottom. Cover the pot and cook over medium-low heat for 3-6 hours, adjusting the time based on the roast’s size. You might need to incorporate extra broth using this approach.
However, consider investing in an Instant Pot if you haven’t already. You’ll be amazed by the culinary wonders it brings to your kitchen!
What's the Cooking Time for Pot Roast in the Instant Pot?
The cooking time ranges from 60 to 80 minutes, varying based on the roast’s size. For a 3-5 pound roast, expect approximately 60 minutes for a 3-pound roast and 80 minutes for a 5-pound roast.
Chef’s Advice: Before cooking, let your roast reach room temperature (approximately 30 minutes), seasoned with Kosher salt and freshly cracked black pepper. This method results in juicier and more evenly cooked meat. We’ve employed this technique for decades with virtually every type of meat we prepare.
Is Cooking a Frozen Roast Safe and Effective?
Personally, I would never consider cooking a frozen roast, despite hearing of it being attempted. I prefer experiencing the sheer magic of the Maillard Reaction—a simultaneous chemical process where heat transforms proteins and sugars within food, resulting in the creation of new aromas, colors, and flavors.
This reaction is what gives grilled steak its charred taste, pan-fried chicken its crispy yet moist texture, and pan-roasted almonds their toasty flavor. Achieving high temperatures is crucial! Rapid heating causes moisture to evaporate, initiating the browning process. Quick heating methods such as grilling, pan-searing, oven roasting, griddling, blowtorching (following sous vide cooking), and deep frying all contribute to developing complex, layered flavors in food.
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Preserving Savory Goodness: Storing Leftover Pot Roast for Extended Freshness
Here’s how to store leftover pot roast to maintain its flavor:
Cooling: Allow the leftover pot roast to cool to room temperature before storing it. Avoid leaving it out at room temperature for more than 2 hours to prevent bacterial growth.
Transfer to Containers: Once cooled, transfer the leftover pot roast to airtight containers for storage. Use containers that are suitable for both storing and reheating, such as glass or plastic containers with tight-fitting lids.
Refrigeration: Store the leftover pot roast in the refrigerator if you plan to consume it within a few days. Proper refrigeration helps to slow down the growth of bacteria and preserve the freshness of the meat. Leftover pot roast can typically be stored in the refrigerator for up to 3-4 days.
Separating Gravy: If the pot roast is accompanied by gravy, consider storing the gravy separately from the meat to prevent the meat from becoming soggy. Gravy can be stored in airtight containers in the refrigerator for a similar timeframe as the meat.
Labeling: Properly label the containers with the date of preparation to keep track of its freshness. This helps you identify how long the leftover pot roast has been stored and when it should be consumed by.
Shelf Life: When stored properly in the refrigerator, leftover pot roast can last for 3-4 days. However, for the best flavor and texture, it’s recommended to consume leftover pot roast within a few days of preparation.
By following these storage guidelines, you can enjoy the savory goodness of leftover pot roast for longer periods, whether as a convenient meal prep option or a delicious leftover meal.
How to Make Instant Pot Red Wine Pot Roast
Equipment
- Pressure Cooker - Instant Pot or Other
Ingredients
- 3-5 pound chuck roast, well marbled
- Kosher sea salt, coarse ground
- freshly cracked black pepper
- 3 Tablespoons extra virgin olive oil
- ¼ cup (56 grams) tomato paste
- 4 large carrots, scrubbed + peeled + cut into 3-inch-long diagonal pieces
- 3 large celery stalks, scrubbed + chopped into 1-inch pieces
- 1 large white onion, trimmed + peeled + roughly chopped 1-inch pieces
- 3 parsnips, scrubbed + peeled + cut into 3-inch-long diagonal pieces
- 4 cloves garlic, smashed + chopped
- 1 sprig fresh Rosemary, sub 1 Tablespoon dried or 1 teaspoon ground
- 2 large Bay leaves
- 8 ounces Portobello mushrooms, cleaned + bottom trimmed +sliced
- 1 ½ cups (360 ml) dry red wine
- 1 ½ cups (360 ml) beef stock, homemade or excellent quality
- 3 Tablespoons cornstarch
- 6 Tablespoons water, for mixing with cornstarch
Instructions
- Take the chuck roast out of the fridge then sprinkle liberally with Kosher sea salt and freshly cracked black pepper. Allow it to come to room temp for 30 minutes.
- Select the "Saute" function on the IP and allow it to heat up, then add the olive oil and heat for 30 seconds. Begin to sear the chuck roast...
- Each side will take about 5 minutes, make sure that it takes on a lot of color (color=flavor)...
- Don't forget to brown the sides too! Then remove to a plate and set aside.
- Add the tomato paste, carrots, celery, onion, parsnips, garlic, Rosemary, and Bay leaves and saute for 5 minutes, stirring frequently. (You can add 1 lb red potatoes in this step if desired) we make mashed.
- Toss in the mushrooms, stir and saute for 1 minute.
- Pour in the red wine and beef stock, stir and cook for a another 5 minutes to reduce and concentrate the flavor.
- Introduce the Chuck Roast back to the IP along with any juices that have accumulated on the plate. Cover and seal, being sure that the pressure release is in the closed position. Switch the IP to "Manual + High" and set the timer for 60-80 minutes (60-min 3lb / 80-min 5lb roast).
- Let Instant Pot naturally release pressure for 20 minutes, then release remaining pressure fully. Uncover and remove the roast and allow it to rest for 5 minutes. Mix the cornstarch and water until dissolved and then pour into the IP and stir to thicken the Au Jus from the roast to make a gravy.
- Trim and slice the roast and serve with mashed potatoes and green beans if desired.
Notes
- Prep time is approximate.
- Store leftovers in the fridge in an airtight container up to 3 days.
Creative Recipe Ideas
Whip up a batch of our Restaurant Style Mashed Potatoes to go with this roast. They’re the perfect accompaniment!
For an All American Dinner finish with our Popular Caramel Apple Pie, straight from our family kitchen to yours.
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
I really need to use my Instant Pot more. It is a bit intimidating to me. This looks amazing and I know there are many amazing meals that come out of the Instant Pot. I need to start learning. LOL!
You’ll love it once you start using it, Heather! The only thing you need to make sure of is that it has depressurized 100% which can be done with the quick release or via the natural method (letting it sit). This is NOTHING (not yelling) like using the old style pressure pots that wound up impaled on grandma’s ceiling or worse. lol 🙂
OMG, I love pot roast! I have yet to cook with wine though. This recipe should be an interesting experiment!
Red wine will deepen the flavor of your beef and veg, Kyndall. Just be sure that you’ve gotten that nice deep brown color on your meat and then saute your veg, followed by deglazing the pan with the wine, amazing difference. Plus the win also helps to tenderize the meat. 🙂
I love Pot Roast and potatoes and I absolutely love my Instant Pot! I have yet to try a roast in the IP. That needs to change =)
Yes, Brittany try a roast in your IP! I was literally surprised after making then in the Dutch Oven for decades, the difference is truly amazing for a melt in your mouth meal. Be sure to let us know how it goes! 🙂
I think pot roast is the ultimate in effort to result ratio. Not a ton of effort but the outcome is sooo good. And can’t forget the gravy! Though I do also love it with just a bit of horseradish…
A roast is the ultimate in comfort food too and you can never go wrong with a bit of fresh horseradish too! Thanks for stopping by, Julia 🙂
Love, love, love a good pot roast and this recipe looks divine! Have you reduced the Aus Jus instead of adding cornstarch? Wondering if it would make any difference?
Hey, Suzan, thank you and great question! You could always reduce after removing the roast and use the Jus to dress it, we typically prefer gravy and to achieve proper thickening then we add the cornstarch or flour. 🙂
This looks delicious, Angela! The first roast I had was made in an instant pot, and it was tender and delicious. Your recipe with the red wine, herbs, and veggies would have made it all the better!
Thanks so much, Ramae! The wine, herbs, and veg really do bring out a whole new level of flavor. 🙂
It is really great for the family gathering! Thank you so much for the recipe, Angela!
Thanks so much, Anna so glad that you stopped by to check out our recipe! 🙂
I love this recipe! Beef, Mushrooms, and Wine! Perfect! That picture with the gravy is tantalizing!
Thanks so much, Kendra! It is a classic pairing that cooks so much faster in the IP 🙂
This looks stunning and I am trying more and more things in my instant pot. This has been on my list to do and this looks like just the recipe I need. I have done short ribs in the IP and they were tender and perfect so this will likely be the same.
Thanks so much, Angela, I assure you a roast cooked in the IP turns out fork tender and melt in your mouth good!😋
My husband is he chef in our home. I am not a great cook, yet I do enjoy a great meal. Maybe I can share this with him because it does look like a treat for the taste buds.
If you love roast then be sure to share with your husband, Dawnmarie! Thanks so much for stopping by 🙂
An Instapot is high on my must have list right now. Right after a new lap top! Ha, ha! But this sounds amazing. I love watching for your new recipes. I just know someday you’re going to be a famous chef with your own show on the Food Network and I want to come watch a taping of the show. You’re amazing!
Lol thanks so very much, Nan, I do love cooking and creating it’s always been the only outlet for me! After you get that laptop, be sure to add the IP to your wish list I swear you’ll love it, it’s super versatile and draws out so much flavor! Thank you for being a part of our kitchen and for the kind compliments 🙂
I love pot roast – such a comfort food for me. And I am learning to use my IP, so this was a great post for me to read. I’ll have to try this recipe! Thanks so much!
Congrats on your IP, you’ll get the hang of using it quickly! If you ever have any questions just give me a shout on our FB Page and I’ll get back with you asap 🙂
I make a pressure cooker roast almost identically but with Guinness beer. I will definitely swap out my recipe for yours to try something new. Thank you for your great ideas!
Guinness is great for cooking tough cuts of beef with, I use it for making corned beef and it rocks! The wine really adds a nice depth of flavor to the roast, be sure to let me know your thoughts, thanks for stopping by 🙂
This looks delicious. Will have to share with my husband (he is the cook, I eat. LOL)
Nothing wrong with that, Lina! Thanks for checking out our recipe 🙂
The pictures are amazing. The options on how to cook are very helpful for me because I always have to look things up online. Thank you for sharing!!
Thanks so much, Kelley! So glad that you like the tips and found them helpful 🙂
Well, I learned something. I’ve never really taken the time to learn how to pick out a pot roast. Thanks!
Thanks for stopping by to check out our recipe, Karla! So glad that our tips were helpful 🙂
Everyone seems to have an IP these days. I think I need to get one, too, if for no other reason, to try this recipe! I love the tip at the end, too!
Thanks so much, Laura Lee the beauty of the IP is that it’s ultra versatile, the models we have make yogurt too! lol Along with a myriad of other cooking processes 🙂
Oh my goodness! Could that look any more sumptuous? It is beautiful (strange word for a piece of meat?)!
Actually, I think food can fall into the sexy category! Thanks so much for the compliments and for checking out our recipe 🙂
This recipe looks so delicious!!! I love Pot Roast, but don’t think I have ever added the flavor layer of Red Wine. I will have to try this, as I love the flavor that it breaks to food. Yum!
If you love how wine brings flavor to food, then definitely give red wine and a roast a go! I promise you’ll love the magic that happens, thanks so much for checking out our recipe, Jennifer 🙂
Oh how I need to use my IP more often. This will be a great recipe to try in it!!!
IP is such a versatile tool, pull it out and use it! I hope you give our Pot Roast a go, please be sure to let us know how it turns out 🙂
We just got our beef from our butcher. As soon as I find a roast underneath all the burger I am going to try this recipe. Your recipes are amazing! Thanks!
Awww, thanks so much, Shirley! Please be sure to share the results with us 🙂
I love the way you explain how to choose a good roast. Your recipes and tips are so helpful and yummy looking!
Thanks so much, Amber! So glad that you found our tips helpful for choosing the best roast possible 🙂
I don’t have an insta pot but pot roast is a staple in my home during the fall and winter months. This year was the first time I purchased my roast as a prime chuck roast. Amazing! I always bring my meat to room temp too! Great tips!
So glad that you know the difference in the Chuck Prime, Tricia! It really makes a huge difference in flavor and bite and bringing to room temp is also key in a great cook too. Thanks so much for being a part of our kitchen 🙂
I love pot roasts!!! I never even thought of making it in the instant pot as I always just made it the crock pot! I will have to give this a try!
Trust me try making your next roast in the IP and you’ll be amazed at how flavorful and tender the results are Eileen! 🙂 Thanks for visiting!
You are a great chef! And every recipe is just as amazing as the other. This pot roast is my hubby’s favourite. Although I don’t eat meat, I can definitely make this at home. But I only have a slow cooker. Does that even work?
I give you props Jane, if you don’t eat meat but cook it for your husband! My vegan mom (yes I know shocking lol) would tell my dad he was on his own lol Anyway, yes absolutely you can make this in the slow cooker. BUT you’ll want to follow all of the searing of the meat, veg, and deglazing of the pan on the stove top in a separate pot. Then add everything to the slow cooker and cook for 8-10 hours on low or 5-6 hours on high depending on the size of the roast. Also, if you have a Dutch Oven or one that can be transferred from the stovetop to the oven you can finish it off in the oven at a temp of 325°F/160°C for about 3-4 hours. Thank you so much for the wonderful compliments🤗🤗🤗
I accidentally got an Instant pot. I bought one for my mother in law at Christmas because she asked for one. Well, she apparently bought herself one last month so I got the one I bought her. It’s a learning curve. Thanks for posting all these little tips. It might make it less intimidating.
Well, then you are in luck, Pauline! After cooking for 35+ years it’s honestly one of my favorite tools to utilize, the results are out of this world in many cases. The one rule you must always follow is to make sure it is depressurized completely. The little red button at the top will have fallen back down and no steam will pour from the valve or vent. If you’ve read any issues about people being burned by the steam it’s because they did not depressurize the pot and they are using it incorrectly. Any questions just give me a shout 🙂
I wanted John to make this for me the first time I saw it on facebook and then we ate out that Sunday! I need to remind him that he owes me because I really want to try this!
LOL, Michele! I hope you guys love this recipe as much as we do, please be sure to take a pic and share your plate 🙂
I seriously need to get myself an instant pot! I’ve used my crock pots / slow cookers for years, but just have not broken down to get that instant pot yet. I do love reading your posts, though ~ learn something every time I do! Thanks for the breakdown on cuts of meat and…..not to mention, this recipe looks amazing!!!
Yes, Tina, get yourself an IP! They are always on sale around the holidays 🙂 I thought it might wind up as an unused “gadget” but far from it! Thanks so much for checking out our recipe 🙂
Awesome weekend meal!
Thanks, Aimee! 🙂
I still haven’t bought an Instant Pot but am in love with my Dutch oven. This recipe sounds fantastic. I love a good pot roast!
We use our Dutch Ovens a lot, they really are a wonderful tool! I held off on getting pressure cookers for years, but the IP won me over. Thanks so much for checking out our recipe, Jacqueline! 🙂
Wow what a yummy looking IP dish. I use my IP quite often but I had never dares to try pot roast. Your recipe looks amazing and I love that it has red wine for added flavor. It looks absolutely perfect and I’ll pin this to keep handy so I can give it a try. Thank you:)
Thanks so much, Sonila! IP is an amazing addition to the kitchen, we use ours frequently too. Please be sure to let us know how your roast turns out and we appreciate the Pin too! 🙂
This looks fabulous Angela & I love that you’ve included the dutch oven version! I have an type of instant pot, but it’s still in the box lol. So, this on my list of Fall recipes to try 🙂
Lol, Simone, I bet you’ll love that pressure cooker when you pull it out! Admittedly I use Dutch Ovens much more frequently but the IP is a nice addition and it’s so darn fast too. Thanks so much, I’m so happy that you like the recipe be sure to let us know how it turns out in the Fall 🙂
I have been loving cooking in the Instant pot. This looks fab and delicious and made in Instant pot which I love.
Hi, Lathiya! Right? The IP is such a great tool in the kitchen I had no idea how much I would love mine until I caved and bought one. It’s a must have as far as I’m concerned, thanks so much for stopping by to check out our recipe! 🙂
Mmmmmm, pot roast! I can’t wait to try this (and get more familiar with my IP)! Thanks for sharing this amazing looking recipe…and your pictures are gorgeous!
The IP is amazing, Heather! You’ll be glad that you started using it, it’s super easy and 100% safe, the only key to safety is making sure it has depressurized completely! Thanks so much for stopping by to check out our recipe 🙂
I love cooking with wine, especially red! It just adds so much flavor with so little work. Plus, you get to enjoy a glass with your meal 😀
Plus a glass while cooking dinner, Colleen! lol, Red wine makes for a super flavorful meal, so glad that you like our recipe 🙂
I can’t imagine too many combinations that sound better than this beef stew with red wine. What a beautiful color and perfect consistency. And in the Instant Pot, too!
Thanks so much, Beth! Beef and red wine pairings are always a winner 🙂
Hi! I just found your recipe. I am tired of making ham, turkey. Etc for holiday meals. Soooooo!!!!! I am making your pot roast for my Christmas Dinner! It has everything. Meat, veggies, gravy. All in my IP!!!
And hardly anything to wash later!
I am a good cook. I can make my own that is really good. But yours looks so wonderful! I can tell if a recipe is good by just reading it.
So thank you “Mean Green Chef” !!!
I am so glad I found YOU! What an easy meal this will be! Along with a Mediterranean salad! How tasty is that? 😁
Merry Christmas to you and thanks again!!! 👩🍳
Wonderful, thank you so much, Barbara!