This Instant Pot Pot Roast with Red Wine is hands-down the fastest and easiest version of this classic comfort food! It’s fall-apart tender, moist, and covered in a flavorful red wine gravy. Plus the creamy baby potatoes and tender carrots are made right in the same pot!
I am a huge fan of taking classic recipes and transforming them for the Instant Pot. Because what could be better than your childhood favorite recipes than making them easier and faster?
My Instant Pot Beef Stroganoff, Instant Pot Stew, and Instant Pot Mac and Cheese are some great ones to try!
Today I’m going back to the basics with this simple Instant Pot Chuck Roast. Making a beef pot roast in a pressure cooker is so simple to do and transforms the meat into a wildly juicy and melt-in your mouth tender roast.
The best part?
The whole recipe takes a traditional pot roast, which would take 4 1/2 hours in the oven, and cuts it down to only 1 hour and 35 minutes! Pot roast instant pot time is so superior!
My secret to making this pot roast especially delicious is using a splash of red wine and a bit of Worcestershire sauce. Both add incredible flavor to the gravy that really elevate the whole meal.
Reader
Love
Just made this today and it was delicious! The meat was the most tender I’ve ever made before and it had a great depth of flavor in every bite. The only thing I did differently is I used 2 cups of beef stock (not from the roast) to make the gravy. This recipe is a keeper!
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Table of Contents
Ingredient notes
For starters, you will need a good quality boneless beef chuck roast to make this recipe. For tender meat, try to choose a roast that has good marbling throughout because that fat adds flavor and moisture. After the meat, grab these ingredients for the dry rub, gravy, and vegetables.
- Olive oil – extra virgin
- Onion – yellow onion or sweet onion works best
- Garlic
- Baby potatoes – baby yukon gold potatoes or red potatoes work well
- Tomato paste – adds a rich, slow simmered flavor to the dish
- Dry red wine – zinfandel, cabernet or pinot noir work well. Here are my 13+ favorite red wines for cooking.
- Beef broth – or bone broth
- Worcestershire sauce – adds a salty, umami flavor
- Baby carrots – you can also use peeled, sliced carrots
- Dried rosemary + thyme
- Garlic + onion powder
- Salt + pepper
- Cornstarch – used to help thicken the sauce
- Fresh chopped parsley
How to make it
Step 1
Cut the beef into pieces and season
- Trim the excess fat off the beef, then cut it into 3-4 large chunks.
- Combine the dry rub ingredients in a small bowl, then coat the beef chunks with the rub.
Step 2
Brown the meat
- Turn the Instant Pot to SAUTE and add oil.
- Once hot, add beef and sear until browned on all sides, about 5-10 minutes.
- Depending on the size of your IP, you may need to work in batches, so you don’t overcrowd the pot.
- Set beef aside on a plate.
Step 3
Add the aromatics
- Add the onions to the pot and cook for 2-3 minutes, until softened.
- Add the garlic and cook 30 seconds longer. Then add the tomato paste and cook for 1 minute more.
- Next, add the red wine, broth, and Worcestershire sauce and scrape any browned bits off the bottom of the pot.
Step 4
Pressure cook
- Return the beef to the pot, then top with the potatoes. Don’t stir.
- Place lid on pot and set to seal. Cook on manual HIGH pressure for 45 minutes. Once the time is up, perform a quick pressure release (this takes about 5 minutes).
Step 5
Add carrots
- Add carrots. Place lid on pot and set to seal. Pressure cook on HIGH for 4 minutes. Once the time is up, quick release the pressure.
- Tip: Adding the carrots later in the cook time like this prevents them from overcooking and becoming mushy.
Step 6
Thicken the sauce
- Remove beef and veggies from Instant Pot and arrange on a serving platter.
- Add the corn starch slurry to the liquid left in the Instant Pot. Use the sauté function and cook for 2-3 minutes, until thickened.
Variations and substitutions
- If you don’t like potatoes or carrots with your pot roast, feel free to leave them out.
- If you don’t have red wine for the recipe, you can leave it out entirely. Replace it with 1/2 cup of extra beef broth to ensure there is enough cooking liquid.
How to make ahead and store
- Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the leftovers for up to three months. Thaw in the fridge overnight before reheating.
- Reheat leftovers in the microwave for a couple minutes. Or, heat in a 350-degree oven for 30 minutes.
FAQs
Yes, you can overcook your meat. Overcooked roast will be tough and dry, definitely not what you are going for. Follow the directions to cook this roast without adding extra time and you should have no problems with overcooking.
In my opinion a boneless chuck roast is the best option for pot roast. It is an affordable cut of meat and has great marbling throughout, which makes the meat tender and flavorful.
You do not have to completely cover the meat before cooking it in a pressure cooker. The Instant Pot needs just enough liquid inside in order to build up pressure. Then the meat will release extra juices as it cooks.
Technically you don’t have to sear the pot roast before cooking it, but searing it first adds tons of extra flavor! I highly recommend taking the few extra minutes to brown the meat before cooking.
If your meat is tough, you may need to cook it for longer. Return the meat to the pot, cover, and cook on high pressure for 5 minutes longer.
What to serve with pot roast
Here are some recipes to serve along with this recipe for a complete meal:
- MORE → the 20+ best sides for pot roast
Erin’s wine pairings
- Red wine pairs especially nicely with a juicy pot roast. Try a nice Malbec, Cabernet Sauvignon, or Barolo.
- MORE → the 5 best wines with pot roast.
More Instant Pot recipes
More chuck roast recipes
- More → 25+ Chuck Roast Recipes
Did you try this instant pot chuck roast?
If you loved this braised chuck roast in the instant pot, I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings and Pairings recipes, be sure to follow me on Instagram, TikTok, Pinterest and Facebook.
Full Recipe
Instant Pot Pot Roast
Equipment
Ingredients
- 3 ½ – 4 pound chuck roast
- 2 Tablespoons olive oil
- 1 medium onion (thinly sliced)
- 6 cloves garlic (minced)
- 1 1/2 pounds baby potatoes (whole)
- 2 Tablespoons tomato paste
- 1/2 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)
For the dry rub:
- 1 tablespoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon onion powder
For the gravy:
- ¼ cup cornstarch (whisked together with ½ cup cold water)
To finish:
- Fresh chopped parsley (to garnish)
- Salt and pepper (to taste)
Instructions
- Trim excess fat off the 3 ½ – 4 pound chuck roast. Cut into 3-4 large chunks.
- Combine the dry rub ingredients in a small bowl, then coat the beef chunks with the rub.
- Turn the Instant Pot to SAUTE and add 2 Tablespoons olive oil. Once hot, add beef and sear until browned on all sides, about 5-10 minutes. (Depending on the size of your IP, you may need to work in batches, so you don’t overcrowd the pot.) Set beef aside on a plate.
- Add the 1 medium onion to the pot and cook for 2-3 minutes, until softened. Add the 6 cloves garlic and cook 30 seconds longer. Add the 2 Tablespoons tomato paste and cook for 1 minute. Add the 1/2 cup dry red wine, 2 ½ cups beef broth, and 2 Tablespoons Worcestershire sauce and scrape any browned bits off the bottom of the pot.
- Return the beef to the pot, then top with the 1 1/2 pounds baby potatoes. Don’t stir.
- Place lid on pot and set to seal. Cook on manual HIGH pressure for 45 minutes. Once the time is up, quick release the pressure (this takes about 5 minutes).
- Add 1 16-oz bag baby carrots. Place lid on pot and set to seal. Cook on manual HIGH pressure for 4 minutes. Once the time is up, quick release the pressure.
- Remove beef and veggies from Instant Pot and arrange on a serving platter. Add the cornstarch slurry to the liquid left in the Instant Pot. Press SAUTE and cook for 2-3 minutes, until thickened.
Notes
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Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the leftovers for up to three months. Thaw in the fridge overnight before reheating.
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Reheat leftovers in the microwave for a couple minutes. Or, heat in a 350-degree oven for 30 minutes.
- If you don’t like potatoes or carrots with your pot roast, feel free to leave them out.
- If you don’t have red wine for the recipe, you can leave it out entirely. Replace it with 1/2 cup of extra beef broth to ensure there is enough cooking liquid.
Nutrition
This post was originally published in 2021. It was updated in 2023 to add new information. The instant pot pot roast with red wine recipe remains the same. Enjoy!
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