Pot Roast with Red Wine Sauce
By :Good Housekeeping
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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.
18 replies
  1. Jmskitten04
    Jmskitten04 says:

    Made this last week! It came out incredibly amazing. At the end where it says to cook the veggis, i added a bunch of baby potatos and added a minute to the time. Came out amazing! Had to shoo DH out of kitchen, he kept stealing peices of it!

  2. Tesstimoan
    Tesstimoan says:

    I found this simple and delicious. I will add that im not a fan of corn starch to thicken, so I dredged the beef in flour before sauteing. Tgen, when i refuced the sauce, the flour provided enough thickening to make a nice gravy. Just my 2 cents.

  3. Patf54
    Patf54 says:

    Delicious! I added potatoes with carrots. I needed to skim off more grease, a little too greasy for my liking, but still delicious.

  4. kirston
    kirston says:

    The sauce is amazing! I am not a gravy fan, but this was less congealed, so perfect! I also added little red potatoes.

  5. Treva
    Treva says:

    Best pot roast i have ever made, But still slightly dry. I hate pearl onions. So i just used chopped yellow onions instead.

  6. ttlimer
    ttlimer says:

    My pot roast was absolutely delicious. So tender, juicy and moist. I added extra wine and put my potatoes in with the carrots.

  7. Sheldecamp
    Sheldecamp says:

    I made this tonight and it was delicious! I didn’t have pearl onions so I used a white onion. I will make this again! Thanks for sharing!

  8. Amarcher
    Amarcher says:

    This is one of the best pot roasts ive ever made. The red wine reduction was very tasty. Definitely one of my favorites!

  9. Yarn4me68
    Yarn4me68 says:

    Really good! I don’t like pearl onions so I used a regular yellow onion and added small red potatoes. I also used xantham gum for a thickner (cutting down on the carbs) and worked out quite well. Definitely making this again.

  10. Instant Pot
    Instant Pot says:

    You may have to reduce the serving size to ensure the recipe fits in the mini. Cooking time doesn’t need to be adjusted.

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