Pot Roast With Red Wine Sauce
25m prep 2h cook 2h ready
A hearty pot roast cooked in an Instant Pot with red wine, carrots, and pearl onions. The beef is browned then pressure-cooked until tender, and the sauce is thickened with cornstarch.
Ingredients
- 1 3- to 3½-pound boneless beef chuck roast
- Kosher salt and pepper
- 1 tbsp vegetable oil
- 1 celery chopped
- 3/4 cup dry red wine
- 1 diced tomatoes
- 4 clove garlic smashed
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 lb carrots cut into 2-inch chunks
- 1 frozen pearl onions
- 1 tbsp cornstarch dissolved in 2 tablespoons water
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 168 mg
- Iron: 2.1 mg
- Magnesium: 35.2 mg
- Phosphorus: 146 mg
- Potassium: 596 mg
- Zinc: 1.08 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 3- to 3½-pound boneless beef chuck roast
- Kosher salt and pepper
- 1 tbsp vegetable oil
- 3/4 cup dry red wine
- 1 diced tomatoes
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 frozen pearl onions
Prepare
- Chop 1 celery
- 4 clove garlic, smashed
- 1 lb carrots, cut into 2-inch chunks
- 1 tbsp cornstarch, dissolved in 2 tablespoons water
Let's Cook
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Step 1.
Pat the beef dry with paper towels; season on all sides with ¼ teaspoon each salt and pepper. Press Sauté on the Instant Pot and cook the beef in the oil for 6 minutes, until browned, turning once. Transfer to a plate.
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Step 2.
Add the celery and wine to the pot and cook for 2 minutes, stirring to scrape up any browned bits. Stir in the diced tomatoes with their juice, garlic, thyme, and bay leaf. Press Cancel.
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Step 3.
Place the beef on top of the sauce in the pot, pressing it down slightly. Cover, lock the lid, and cook on high pressure for 1 hour 15 minutes. Once the cooking is complete, allow the pressure to release naturally (about 20 minutes). Transfer the beef to a cutting board and cover with foil. Discard the bay leaf.
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Step 4.
Skim off any excess fat from the surface of the sauce. Select the sauté function and adjust the heat to More. Cook for 18 minutes, or until the sauce is reduced by about half (you should have about 2½ cups). Press Cancel.
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Step 5.
Add the carrots and frozen pearl onions to the pot. Cover, lock the lid, and cook on high pressure for 4 minutes. Use the quick release method to release the pressure, then open the lid. Select the sauté function and bring the sauce to a simmer. Gradually stir in the cornstarch mixture (1 tablespoon cornstarch dissolved in 2 tablespoons water) and cook for 1 minute, until thickened. Season with salt and pepper to taste.
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Step 6.
Slice the meat across the grain and serve with the vegetables and sauce.
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