Red Wine Pot Roast made in the Instant Pot, juicy fork-tender results with amazing umami flavor impact! A nearly instantaneous Sunday Roast any day of the week, even grandma would approve.
I love being in the kitchen and spend hours a day creating and cooking but we all need a quick meal or a break sometimes! Plus when I walk into my butcher’s shop and spot a perfectly marbled chuck roast I make a run for it and the IP is now the go-to method for a perfect roast!
Please note: We make mashed potatoes whenever we serve roast. However, if you want to add them directly to the IP then toss in 1lb of scrubbed and halved red potatoes when adding all of the vegetables and herbs.
A pot roast is open to many cuts, but the one we choose and most recipes you’ll find, utilize a Boneless Chuck Roast. It’s the Rolls-Royce of roast cuts, seriously the chuck roast is invariably well marbled leading to fabulous flavor and texture.
The Boneless chuck roast does cost more, but it makes up for it in flavor and texture. It’s also far cheaper than pricer loin or fillet cuts which would be a total waste of money when making a roast.
How to Select the Perfect Roast
Look for these key elements in a great roast. If you want a succulent cut of meat that will melt in your mouth after cooking in the Instant Pot or Roasting, choose a piece with as many of these factors as possible.
- Lots of connective tissue
- A good amount of fat
- Coarse muscle grain with multiple muscle groups, these are the hardworking muscles which makes them the tough initially.
Connective tissue and fat: Desirable for tough cuts of meat that require an extended cooking time. Connective tissue mostly comprises collagen, a family of proteins that can be unwound into delicate gelatin when cooked for sustained periods of time. Gelatin is what creates the succulence that’s the intoxicating flavor and texture in braised meats.
- Chef’s 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.
Muscle grain: Look for coarse meat grain, with bundles of fibers you can clearly see. This coarse grain is a sign that the meat was once a strong and hard-working muscle, so when cooked in the IP or traditionally over a low-and-slow fire, it will reward you with a succulent and tender braised texture.
Can I Cook a Roast in the Instant Pot?
Yes, you can! We’ve made them traditionally for years and once I made the plunge and purchased the IP it was one of the first recipes I converted. Let me tell you my roasts have always been on point flavor wise but there is something magical that happens when foods are cooked under extreme pressure. My flavors have never been better, I would never go back to the old method here. Which is something you’ll rarely hear me say.
I Don't Have An Instant Pot Can I Cook This Red Wine Roast On The Stove?
Yes! Follow the directions in a heavy-bottomed Dutch Oven, cover and cook over medium-low heat for 3-6 hours depending on the size of the roast. You may need to add additional broth with this method.
But, get yourself an Instant Pot if you don’t have one. You’ll love the magic it creates!
How Long Should I Cook A Roast In The Instant Pot?
Anywhere from 60-80 minutes depending on the size of the roast. For our 3-5 pound roast, you’re looking a (60-min 3 lb / 80-min 5 lb roast).
Allow your roast to come to room temperature before cooking (about 30 minutes) encrusted with Kosher sea salt and fresh cracked black pepper. Producing juicer and more evenly cooked meat, we’ve been practicing this for decades with nearly every cut of meat we cook.
I personally would never ever cook a frozen roast, even though I’ve heard of it being done. I want the sheer magic of the Maillard Reaction: A concurrent chemical reaction in which heat transforms proteins and sugars on and in food. Creating new aromas, colors, and flavors. It makes a grilled steak taste charred, pan-fried chicken taste crunchy and moist, and pan-roasted almonds taste toasty. Temperatures must be high! Fast heating causes moisture to evaporate and browning starts to occur. Rapid heating via grills, hot pans, ovens, griddles, blowtorches (after sous viding) and deep fryers all create deep layered flavors in food.
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How to Make Red Wine Pot Roast in the Instant Pot
Red Wine Pot Roast made in the Instant Pot, juicy fork-tender results with amazing umami flavor impact! A nearly instantaneous Sunday Roast any day of the week!
- 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
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.
- Prep time is approximate.
- Store leftovers in the fridge in an airtight container up to 3 days.
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.
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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 🙂