Pot Roast with Red Wine Sauce
beef chuck roast
3 1/2 pounds
dry red wine
smashed with side of chef’s knife
peeled and cut into
Pat beef dry with paper towels; season on all sides with
each salt and pepper.
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.
Add celery and wine; cook 2 minutes. Stir in tomatoes, garlic, thyme, and bay leaf. Hit cancel to turn off sauté function.
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.
Once cooking is complete, release pressure by using natural release function. Transfer beef to cutting board. Discard bay leaf.
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.
Add carrots and onions. Cover and lock lid. Select Manual/Pressure Cook and cook at high pressure for 4 minutes.
Once cooking is complete, release pressure by using a quick release. Using sauté function, keep at a simmer.
Gradually stir in cornstarch mixture and cook 1 minute. Season with salt and pepper to taste.