Instant Pot Pot Roast with Red Wine (Chuck Roast)

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! 

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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.

White tray with pot roast and veggies next to instant pot

Ingredients needed

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 winezinfandel, 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

  • 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.
  • 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. 
  • 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. 
  • 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).
  • 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. 
  • 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 & 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.
Hands holding bowl of pot roast and vegetables

Recipe FAQs

Can you overcook a roast in the pressure cooker?

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.

What is the best roast to use for a pot roast?

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.

Do you cover meat with liquid in the pressure cooker?

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.

Do you have to brown a roast before cooking it in the Instant Pot?

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.

Why is my roast tough in the Instant Pot?

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:

Wine pairings for pot roast

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.

Close view of pot roast, potatoes, and carrots in white serving dish

More Instant Pot recipes

More chuck roast recipes

Did you try this instant pot chuck roast?

If you loved this instant pot pot roast with potatoes and carrots, 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  InstagramTikTokPinterest and Facebook.

Pot roast, potatoes, and carrots in white bowl.

Instant Pot Pot Roast with Red Wine

Instant Pot Pot Roast 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!
4.99 from 81 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Time for pressure to build and release:: 20 minutes
Total Time: 1 hour 35 minutes
Servings: 6

Ingredients

For the dry rub:

For the gravy:

  • ¼ cup cornstarch (whisked together with ½ cup cold water)

To finish:

Instructions

  • Trim excess fat off the beef. 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 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 onions to the pot and cook for 2-3 minutes, until softened. Add the garlic and cook 30 seconds longer. Add the tomato paste and cook for 1 minute. Add the red wine, broth, and Worcestershire sauce and scrape any browned bits off the bottom of the pot.
  • 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, quick release the pressure (this takes about 5 minutes).
  • Add 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

  • 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.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 674kcal | Carbohydrates: 31g | Protein: 55g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 183mg | Sodium: 1856mg | Potassium: 1554mg | Fiber: 3g | Sugar: 3g | Vitamin A: 139IU | Vitamin C: 27mg | Calcium: 85mg | Iron: 7mg

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!

44 thoughts on “Instant Pot Pot Roast with Red Wine (Chuck Roast)”

  1. 5 stars
    Great receipe. Followed as directed. Used a 4 pound USDA Prime chuck roast from Costco. Very tender, very tasty, I’ll definitely be revisiting this receipe in the future.

    Reply
  2. Omg I can’t wait to make this !! I was wondering if you can use venison tenderloin instead ?! No other changes to the recipe .. but just curious ?

    Reply
  3. 5 stars
    This was my first time using my Instapot. Your tips, phots, and instructions gave me the confidence to try this. It worked great! This will be my go-to recipe for future roasts! Thank you!

    Reply
  4. 5 stars
    I love cooking, but I am no expert. Let’s just say that my wife has learned how to use the Instant Pot because I cannot figure it out. When he came home with this recipe, I was a bit skeptical about trying it out, but now it is one of our go-to recipes for a nice meal when we want to cook something quickly.

    Reply
  5. 5 stars
    I’ve never cooked a pot roast, because I don’t really like them. But my husband LOVES them so I followed this recipe, and it was so good! I went back for thirds on the roast and gravy! So delicious! Highly recommend (also my first Pinterest recipe review- because it was really that good!)

    Reply
  6. 5 stars
    Great recipe! We followed it step-by-step and it came out perfectly. The meat was so tender and fell apart as we were scooping it out of the InstantPot. We’ll be making this recipe again! Thank you for this flavorful recipe!

    Reply
  7. 4 stars
    Would love instructions modified for a crockpot. I don’t have an instapot or room to add one to an already full kitchen! The recipe looks wonderful!

    Reply
    • Hi Carrie! You could follow the recipe through step 4 on the stove, then add everything to your slow cooker (even the carrots, but not the cornstarch). Cook on LOW for 8 hours. Then add the cornstarch slurry into the sauce mixture to thicken it. Hope that helps!

      Reply
  8. 5 stars
    This was absolutely delicious. I followed the recipe exactly. This is my new go to recipe for pot roast. The meat is so tender and juicy. The veggies are so moist and the gravy is perfect! And the added benefit of using my pressure cooker (I have a Ninja Foodi) makes it so much quicker and so easy.
    Thank you for sharing this recipe!

    Reply
  9. 5 stars
    DELICIOUS! I picked up a 3.5 lb chuck roast from Aldi and used your recipe. The only alteration I did was to also add a lb of whole white mushrooms, and cook for 10 more minutes after adding carrots/mushrooms and then let it naturally release for 10 minutes (I can’t break myself from waiting 10 minutes after the cook on proteins to prevent them from seizing up).

    Will make this again, most definitely!

    Reply
  10. 5 stars
    This roast was delicious and so easy. We live in the UK so I used a “Slow roasting beef silverside joint” which worked great. The vegetables were tender and the gravy was the best I’ve ever made. Thanks, Erin, for such reliably delicious recipes.

    Reply
  11. 5 stars
    So good. My family loved it. I did however use fresh rosemary and thyme. I also had so much broth that I doubled the rue to make a fabulous gravy.

    Reply
  12. 5 stars
    I’ve used your recipe several times. It is always wonderful. I don’t add potato’s since we enjoy our starch side to be egg noodles, with the roast and carrots on top. I’ve also use mashed potatoes as my starch. Very good also. Thank you

    Reply
4.99 from 81 votes (66 ratings without comment)

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