Pot Roast with Red Wine Sauce
Servings Prep Time
8servings 25minutes
Cook Time
80minutes
Servings Prep Time
8servings 25minutes
Cook Time
80minutes
Ingredients
  • 1 beef chuck roastboneless, 3 pounds to 3 1/2 pounds
  • salt
  • black pepperfreshly ground
  • 1tablespoon vegetable oil
  • 1 stalk celerychopped
  • 3/4cup dry red wine
  • 14 1/2ounces diced tomatoes1 can
  • 4cloves garlicsmashed with side of chef’s knife
  • 1/2teaspoon dried thyme
  • 1 bay leaf
  • 1pound carrotspeeled and cut into 2-inch chunks
  • 1pound pearl onionsfrozen
  • 1tablespoon cornstarchdissolved in 2 tablespoons water
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.