Instant Pot pot roast comfort food weeknight braise

Classic Instant Pot Pot Roast with Red Wine and Root Vegetables

Name: Classic Instant Pot Pot Roast with Red Wine and Root Vegetables
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb Beef chuck roast; 2 tsp Kosher salt and freshly ground black pepper; 2 tbsp Olive oil; 1 medium Yellow onion, roughly chopped; 4 cloves Garlic cloves, smashed; 2 tbsp Tomato paste; 1.5 cups Dry red wine; 2 cups Low-sodium beef broth; 4 cups Root vegetables (carrots, parsnips, baby red potatoes), cut into large chunks; 1 bundle Fresh herbs (2 sprigs thyme and 1 bay leaf)

A tender, flavorful pot roast braised in red wine and beef broth with hearty root vegetables, all made quickly in the Instant Pot. This weeknight-friendly take on a classic roast delivers deep, comforting flavors without hours in the oven.

0.0(0 reviews)

Prep: 20m · Cook: 80m · Total100 mins

DifficultyEasy

Serves6

AuthorJake

Classic Instant Pot Pot Roast with Red Wine and Root Vegetables

Jake's note

"This Instant Pot pot roast gives you the slow-braised depth of a classic roast but in a fraction of the time — perfect for cozy weeknight dinners or a relaxed weekend meal. Expect melt-in-your-mouth beef and a rich, spoonable sauce to ladle over potatoes or mashed roots."

Classic Instant Pot Pot Roast with Red Wine and Root Vegetables

Instant Pot makes a tender pot roast possible on a weeknight without sacrificing the depth you expect from slow braising. A 3-pound chuck in this recipe develops a deep Maillard crust during the sauté step, and deglazing with dry red wine lifts that browned fond into the braising liquid so you end up with a glossy, savory jus rather than watered-down broth. Tomato paste concentrates umami and body, while a short natural release keeps the meat moist; the root vegetables cook through but retain shape rather than turning to mush. The sauce finishes quickly on Sauté to intensify flavor and to dress the slices in a richly reduced pan jus.

This version is for cooks who want classic roasthouse character without an all-day commitment: chuck’s collagen becomes silky gelatin under pressure, producing fork-tender slices that still hold together for neat plating or sandwiches the next day. It’s forgiving — adjust salt at the end, swap vegetables by season, and use the pan sauce to enliven mashed potatoes or crusty bread. If you prize hands-off convenience but hate bland shortcuts, this is the middle ground: efficient, flavorful, and reliably satisfying.

Plan your timing

Enter your target meal time:

5:15 pm–5:35 pm→Season and sear the roast

5:35 pm–5:55 pm→Sauté aromatics and deglaze

5:55 pm–6:15 pm→Pressure cook with vegetables and herbs

6:15 pm–6:35 pm→Finish the sauce and rest the roast

6:35 pm–6:55 pm→Slice, plate, and serve

Ingredients

Yield

Instructions

Season and sear the roast

Pat the chuck roast dry, then season generously on all sides with kosher salt and freshly ground black pepper. Set the Instant Pot to Sauté (High) and add the olive oil; when shimmering, sear the roast 3-4 minutes per side until a deep brown crust forms. Transfer the roast to a plate and pour off any excess fat from the pot, leaving the browned bits.

For this step

3 lbBeef chuck roast
2 tspKosher salt and freshly ground black pepper
2 tbspOlive oil

Sauté aromatics and deglaze

Add the chopped onion and smashed garlic to the pot and sauté 2-3 minutes until translucent. Stir in the tomato paste and cook 1 minute to deepen its flavor, then pour in the red wine and use a wooden spoon to scrape up the fond from the bottom. After the wine reduces slightly (about 1-2 minutes), stir in the beef broth to build the braising liquid.

For this step

1 mediumYellow onion, roughly chopped
4 clovesGarlic cloves, smashed
2 tbspTomato paste
1.5 cupsDry red wine
2 cupsLow-sodium beef broth

Pressure cook with vegetables and herbs

Return the seared roast to the pot and nestle the root vegetables around it; tuck the thyme sprigs and bay leaf into the liquid. Lock the lid, set the valve to sealing, and cook on High Pressure for 60 minutes. Allow a natural pressure release for 15 minutes, then carefully switch to quick release to vent any remaining pressure.

For this step

4 cupsRoot vegetables (carrots, parsnips, baby red potatoes), cut into large chunks
1 bundleFresh herbs (2 sprigs thyme and 1 bay leaf)

Finish the sauce and rest the roast

Remove the roast and vegetables to a cutting board and tent with foil to rest for 10 minutes while you finish the sauce. Select Sauté, simmer the braising liquid 3-5 minutes to concentrate and thicken slightly, and taste to adjust seasoning with salt and pepper if needed.

Slice, plate, and serve

Slice the roast against the grain into thick slices and arrange with the root vegetables. Spoon the reduced pan sauce over the meat and vegetables, discard the bay leaf and thyme stems, and serve immediately with mashed potatoes or crusty bread to soak up the juices.

Tips from the kitchen

Dry and season well

Pat the chuck roast dry before salting and peppering; surface moisture prevents a proper sear and a good crust. Searing creates flavor and helps the fond that becomes the backbone of the sauce.

Don’t skip deglazing

Pour the wine in while the pot is hot and scrape the browned bits with a wooden spoon — that fond is concentrated flavor you want in the braise. Let the wine reduce briefly so the alcohol cooks off and the acid mellows.

Short natural release

Allowing 15 minutes of natural pressure release lets the muscle fibers relax and retain juices, avoiding dry, stringy meat. Finish with a quick release to vent the remaining pressure.

Layer vegetables strategically

Cut root vegetables into large, even chunks and tuck them around the roast rather than directly beneath it to prevent overcooking. If you prefer firmer vegetables, add them halfway through a longer cook time or increase their size.

Finish sauce by reducing

Use Sauté to simmer the braising liquid until it concentrates and coats a spoon; this builds richness without additional thickeners. Skim excess fat if you want a cleaner presentation and brighter flavors.

Rest before slicing

Tent the roast for 8–10 minutes to let juices redistribute so slices remain moist. Always cut against the grain for the most tender bite.

Variations & substitutions

Skip the wine

Replace the 1.5 cups of red wine with 1.5 cups beef broth and 2 tablespoons balsamic vinegar (or 1 tablespoon Worcestershire sauce) to replicate the acidity and depth without alcohol.

Make it gluten-free

Use gluten-free Worcestershire or omit it, and thicken the sauce with a cornstarch slurry instead of flour if you need a gluten-free gravy. Check your beef broth label for hidden gluten ingredients.

Pork shoulder version

Swap chuck for a boneless pork shoulder and pressure cook for about 55 minutes; the method is the same but pork benefits from slightly less time to avoid shredding into an indistinct mass.

Add mushrooms and bacon

Sauté diced bacon first and remove, then brown the roast and cook the onions with mushrooms before deglazing; return the bacon at the end for smoky depth and extra umami.

Herb-forward Provençal twist

Replace thyme and bay with a sprig of rosemary and a teaspoon of herbes de Provence, and add a can of diced tomatoes for a Mediterranean-style braise.

Storage & make-ahead

Cool the roast and vegetables to room temperature before refrigerating in an airtight container; they keep 3–4 days. For longer storage, freeze in portions for up to 3 months—freeze the meat and sauce together but store potatoes separately if you want better texture on reheating. Reheat gently over low heat with a splash of beef broth to revive the sauce, or slice and warm covered in a 325°F oven until heated through.

What to serve with it

Serve thick slices with buttery mashed potatoes, buttery egg noodles, or creamy polenta to soak up the pan sauce; crusty bread is ideal for mopping the jus. A medium-bodied red—Merlot, Malbec, or a youthful Cabernet Sauvignon—complements the wine-forward braise, and a spoonful of horseradish crème fraîche brightens each bite. Garnish with chopped flat-leaf parsley for color and freshness.

Frequently asked questions

Can I use a different cut of beef?

Chuck is ideal because its marbling and connective tissue turn gelatinous during pressure cooking; you can use brisket or a boneless short rib with similar results but monitor tenderness. Leaner cuts like top round will cook faster and can become dry, so reduce cook time and check early.

Why sear the roast first?

Searing creates Maillard flavor and produces fond on the pot surface that, once deglazed with wine, becomes the base of a rich braising sauce. It also improves the roast’s texture and appearance.

My vegetables were mushy — what happened?

They were likely cut too small or were placed directly under the roast where pressure-cooking heat is greatest. Next time cut larger chunks, nestle veggies around the roast, or add them partway through the cook if you want firmer pieces.

How can I thicken the sauce if it’s too thin?

Simmer on Sauté until reduced and glossy, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and cook for a minute until thickened. For a silkier finish, stir in a small knob of cold butter off-heat to enrich and slightly thicken the sauce.

Is the wine necessary?

Wine adds acidity and lifts the braise’s flavors, but you can substitute extra beef broth with a splash of balsamic vinegar or Worcestershire sauce for complexity. If skipping wine, taste and balance with acid at the end to avoid a flat sauce.

Can I double this recipe in the Instant Pot?

You can increase volume, but avoid stacking roasts on top of each other; multiple smaller roasts or a larger single piece should still fit if there’s space. Be mindful of the max fill line and increase cook time only modestly—thicker pieces may need an additional 5–15 minutes depending on size, and always allow for natural release.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

Ratings & Reviews

Did you make this recipe?

Be the first to share your experience.

Ingredients

6 servings

Step 1: Season and sear the roast

Beef chuck roast3 lb
Kosher salt and freshly ground black pepper2 tsp
Olive oil2 tbsp

Step 2: Sauté aromatics and deglaze

Yellow onion, roughly chopped1 medium
Garlic cloves, smashed4 cloves
Tomato paste2 tbsp
Dry red wine1.5 cups
Low-sodium beef broth2 cups

Step 3: Pressure cook with vegetables and herbs

Root vegetables (carrots, parsnips, baby red potatoes), cut into large chunks4 cups
Fresh herbs (2 sprigs thyme and 1 bay leaf)1 bundle

Nutrition Facts

Per serving: About 1 1/4 cups (520g)

Calories836

Total Fat46.3g

Saturated Fat17.2g

Trans Fat1.6g

Polyunsaturated Fat11.7g

Monounsaturated Fat15.3g

Total Carbohydrates23.4g

Dietary Fiber3.6g

Total Sugars6.2g

Protein80.6g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

Keep Reading

Guides & articles for this recipe

All articles →

Tips & Techniques

Seasonal Flavor Framework

A practical guide to composing balanced late-summer plates by pairing charred proteins, smoky accents, bright quick pickles, fresh herbs, and crunchy textures. Includes short technique boxes (quick pickles, finishing oils, compound butters) and clear timing notes so readers can mix-and-match market produce into satisfying meals.

Guides

Late-Summer Sips Guide

An ingredient-first guide to 10–12 late-summer cocktails and mocktails that turn peaches, watermelon, tomatoes, herbs, and stone fruit into vibrant drinks. Covers shrubs, grilled and charred fruit, tea infusions, batch methods, low-ABV swaps, and pairing notes for backyard grills.

Guides

Trending Charred Fruit Finishes

A practical guide to finishing grilled late‑summer fruits—peaches, plums, pineapple, and citrus—using glazes, brûlée sugars, herb‑salt contrasts, cheese pairings, and boozy sauces. Includes step‑by‑step techniques, eight quick finish recipes, and pairing ideas for desserts, salads, and grill‑side cocktails you can make tonight.