Pot Roast with Red Wine Sauce
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Votes: 19
Rating: 4.79
Rate this recipe!
Course Main Course
Cuisine American
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Prep Time 25 minutes
Cook Time 80 minutes
Servings
8 servings
Ingredients
  • 1 beef chuck roast boneless, 3 pounds to 3 1/2 pounds
  • salt
  • black pepper freshly ground
  • 1 tablespoon vegetable oil
  • 1 stalk celery chopped
  • 3/4 cup dry red wine
  • 14 1/2 ounces diced tomatoes 1 can
  • 4 cloves garlic smashed with side of chef’s knife
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound carrots peeled and cut into 2-inch chunks
  • 1 pound pearl onions frozen
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
Course Main Course
Cuisine American
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Prep Time 25 minutes
Cook Time 80 minutes
Servings
8 servings
Ingredients
  • 1 beef chuck roast boneless, 3 pounds to 3 1/2 pounds
  • salt
  • black pepper freshly ground
  • 1 tablespoon vegetable oil
  • 1 stalk celery chopped
  • 3/4 cup dry red wine
  • 14 1/2 ounces diced tomatoes 1 can
  • 4 cloves garlic smashed with side of chef’s knife
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound carrots peeled and cut into 2-inch chunks
  • 1 pound pearl onions frozen
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
Votes: 19
Rating: 4.79
Rate this recipe!
Instructions
  1. Pat beef dry with paper towels; season on all sides with 1/4 teaspoon each salt and pepper.
  2. In the Instant Pot select sauté function and adjust heat to More. Cook beef in oil for 6 minutes, until browned, turning once. Set on plate.
  3. Add celery and wine; cook 2 minutes. Stir in tomatoes, garlic, thyme, and bay leaf. Hit cancel to turn off sauté function.
  4. Place beef on top and press into sauce. Cover and lock lid. Select Manual/Pressure Cook and cook at high pressure for 1 hour 15 minutes.
  5. Once cooking is complete, release pressure by using natural release function. Transfer beef to cutting board. Discard bay leaf.
  6. Skim off any excess fat from surface. Choose sauté function and adjust heat to More. Cook 18 minutes, or until reduced by about half (2 1/2 cups). Hit cancel to turn off sauté function.
  7. Add carrots and onions. Cover and lock lid. Select Manual/Pressure Cook and cook at high pressure for 4 minutes.
  8. Once cooking is complete, release pressure by using a quick release. Using sauté function, keep at a simmer.
  9. Gradually stir in cornstarch mixture and cook 1 minute. Season with salt and pepper to taste.