If you’re craving a hearty, comforting meal that feels like a warm hug, this Instant Pot Beef Roast with Carrots, Potatoes, and Red Wine Gravy Recipe is your ultimate go-to. Tender beef chuck roast, infused with savory spices and rich red wine gravy, cooked together with colorful carrots and baby potatoes, comes together in just over an hour thanks to the magic of the Instant Pot. It’s a spectacular one-pot meal that transforms simple ingredients into something truly special, perfect for gathering around the dinner table with loved ones.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients that pack a punch of flavor. Each element—from the robust beef chuck roast to the vibrant vegetables and aromatic herbs—plays a crucial role in building that luscious, indulgent taste and texture you’ll fall in love with.
- 3 to 3 1/2 lbs. beef chuck roast: Choose a cut with good marbling for tender, flavorful bites after pressure cooking.
- Salt: Enhances the natural taste of the beef and vegetables.
- Pepper: Adds just the right touch of warmth and depth.
- Garlic powder: Brings a subtle, savory kick to the meat.
- Smoked paprika: Introduces a gentle smoky undertone that elevates the flavor complexity.
- 2 tsp Dijon mustard (optional): Adds subtle tang and helps the seasoning adhere beautifully to the roast.
- 3 medium onions, chopped: Sweetness and body for the gravy.
- 6 garlic cloves, minced: Fresh garlic flavor blooming in the sauce.
- 1 to 1 1/2 lbs. carrots, sliced: Provides color, natural sweetness, and texture contrast.
- 2 lbs. baby potatoes, halved: Tender and creamy, absorbing the savory gravy.
- 2 celery stalks, chopped (optional): Adds subtle aromatic depth to the base flavors.
- 1 cup red wine: Deepens the gravy with rich acidity and fruitiness.
- 1 tbsp dried thyme: Earthy herbal notes that marry perfectly with beef.
- 2 tsp dried rosemary: Piney, fragrant herb that enhances the roast’s profile.
- 3 bay leaves: Adds subtle complexity to the flavor bouquet.
- 4 cups beef broth: The hearty liquid foundation for the luscious gravy.
- 3 tbsp Worcestershire sauce: Umami booster for an extra savory kick.
- 2 tsp Dijon mustard: Balanced tang to brighten the sauce.
- Cornstarch slurry (4 tbsp water + 2 tbsp cornstarch): Thickens the gravy to a beautiful, velvety consistency.
How to Make Instant Pot Beef Roast with Carrots, Potatoes, and Red Wine Gravy Recipe
Step 1: Prepare and Season the Roast
Start by rubbing your beef chuck roast with Dijon mustard (this step is optional but highly recommended for flavor layering) and then generously season it with salt, pepper, garlic powder, and smoked paprika. This seasoning mix forms a flavorful crust and delivers a depth of savory goodness once cooked under pressure.
Step 2: Layer the Ingredients in the Instant Pot
Place the seasoned roast on the rack inside your Instant Pot. Then add all the vegetables—onions, garlic, carrots, baby potatoes, celery—and pour in the red wine, beef broth, Worcestershire sauce, along with dried thyme, rosemary, bay leaves, and a splash of Dijon mustard. This creates an aromatic, flavorful base that surrounds the roast.
Step 3: Cook Under Pressure
Seal the Instant Pot lid and set it to cook on high pressure for 60 minutes. The pressure cooking not only tenderizes the beef but also allows the carrots, potatoes, and onions to soak up all those robust flavors effortlessly.
Step 4: Pressure Release and Thicken the Gravy
Once the cooking cycle completes, allow the pressure to naturally release for about 10 to 15 minutes before manually releasing any remaining pressure. Next, switch to sauté mode and slowly stir in your cornstarch slurry to thicken the luscious red wine gravy. The result is a rich sauce that perfectly coats the tender roast and vegetables.
Step 5: Shred and Serve
Remove the roast from the pot, shred it gently with two forks, and return it to the pot to soak up even more of that irresistible gravy. Serve it warm for an unforgettable dish that showcases the best flavors of this Instant Pot Beef Roast with Carrots, Potatoes, and Red Wine Gravy Recipe.
How to Serve Instant Pot Beef Roast with Carrots, Potatoes, and Red Wine Gravy Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprinkled over the top add a burst of color and a touch of brightness to this rich dish. For a little indulgence, a pat of butter melted over the hot shredded beef can make the gravy even silkier.
Side Dishes
This dish is already one hearty meal, but pairing it with a crisp green salad or steamed green beans adds a refreshing contrast. A side of crusty bread is perfect for mopping up every last drop of that incredible red wine gravy.
Creative Ways to Present
Serve the shredded beef and veggies over creamy mashed potatoes or buttered egg noodles to soak up all the savory sauce. For a rustic look, use individual clay pots or ramekins to serve personal portions, garnished with a sprig of fresh rosemary.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in airtight containers in the refrigerator for up to 3 days. The flavors only deepen overnight, making it even better when reheated.
Freezing
This Instant Pot Beef Roast with Carrots, Potatoes, and Red Wine Gravy Recipe freezes beautifully. Portion it out and freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop with a splash of beef broth to loosen the gravy, or microwave covered on medium power to keep the beef moist. Stir occasionally to redistribute the rich sauce evenly.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! Beef chuck roast is ideal due to its marbling and tenderness after pressure cooking, but beef round roast or brisket can also work well with slight adjustments in cooking time.
Is it necessary to use red wine in the recipe?
Red wine adds a wonderful depth and acidity to the gravy, but if you prefer, you can substitute it with additional beef broth or grape juice for a milder flavor.
Can I omit the celery if I don’t like it?
Yes, the celery adds subtle aromatic notes but is not essential. The recipe still tastes delicious without it.
How do I know when the roast is done in the Instant Pot?
The 60-minute high-pressure cooking time typically yields a tender, shreddable roast. If your roast is larger or smaller, you might need to adjust the time accordingly and check for tenderness before proceeding.
What if I don’t have cornstarch for thickening the gravy?
You can use flour or arrowroot powder as a thickener. Mix it with cold water before stirring into the hot gravy to prevent lumps.
Final Thoughts
This Instant Pot Beef Roast with Carrots, Potatoes, and Red Wine Gravy Recipe is a genuine crowd-pleaser that combines simplicity with rich, heartwarming flavors. Whether it’s a special weekend dinner or a cozy meal after a long day, it never fails to impress and comfort. Go ahead and try it—you’ll be so glad you did!
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Instant Pot Beef Roast with Carrots, Potatoes, and Red Wine Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Description
Tender and flavorful Instant Pot Beef Roast cooked with a savory blend of herbs, vegetables, and a rich red wine gravy. This recipe offers multiple cooking methods including Instant Pot, oven, and slow cooker, delivering a comforting and hearty meal perfect for family dinners.
Ingredients
Meat
- 3 to 3 1/2 lbs. beef chuck roast (or beef round roast)
Seasoning
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Smoked paprika, to taste
- 2 tsp Dijon mustard (optional)
Vegetables
- 3 medium onions, chopped
- 6 garlic cloves, minced
- 1 to 1 1/2 lbs. carrots, sliced
- 2 lbs. baby potatoes, halved
- 2 celery stalks, chopped (optional)
Gravy
- 1 cup red wine
- 1 tbsp dried thyme
- 2 tsp dried rosemary
- 3 bay leaves
- 4 cups beef broth
- 3 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
Thickener
- Cornstarch slurry (4 tbsp water + 2 tbsp cornstarch)
Instructions
- Season the Roast: Rub the beef roast with Dijon mustard and season thoroughly with salt, pepper, garlic powder, and smoked paprika for deep flavor infusion.
- Prepare Instant Pot: Place the seasoned roast on the rack inside the Instant Pot. Add chopped onions, minced garlic, sliced carrots, halved baby potatoes, chopped celery (if using), red wine, dried thyme, dried rosemary, bay leaves, beef broth, Worcestershire sauce, and extra Dijon mustard into the pot.
- Cook Under Pressure: Seal the Instant Pot lid securely and set the cooker to high pressure for 60 minutes to tenderize the beef and meld the flavors.
- Release Pressure: After cooking, let the pressure release naturally for 10-15 minutes to retain moisture, then carefully perform a manual release for any remaining pressure.
- Thicken Gravy: Switch the Instant Pot to sauté mode and stir in the cornstarch slurry. Cook for a few minutes while stirring until the gravy thickens to a rich consistency.
- Shred and Serve: Remove the roast from the pot and shred it with two forks. Return the shredded beef to the pot to mingle with the thickened gravy, then serve warm for a comforting meal.
- Alternative Oven Method: Preheat oven to 355°F (180°C). Pat the roast dry, tie if necessary, rub with Dijon mustard and seasonings, then sear all sides in a Dutch oven over medium heat. Set aside.
- Sauté and Deglaze: Remove the roast and sauté onions and garlic in the Dutch oven. Deglaze the pan with red wine, scraping up browned bits for flavor.
- Braise Roast: Return the roast to the pot with herb and broth mixture, cover, and roast for 1.5 hours.
- Add Vegetables: Add potatoes and carrots, roast uncovered for additional 2.5 hours until vegetables and meat are tender, then shred meat and serve.
- Slow Cooker Method: Pat the roast dry, coat with mustard and seasonings, sear on all sides in a pan. Sauté onions, deglaze with red wine.
- Prepare Slow Cooker: Place roast and vegetables into Crock Pot, pour sauce ingredients over everything, and cook on high for 6-7 hours until meat is tender.
- Optional Gravy Thickening: If desired, mix cornstarch slurry and add to slow cooker near end of cooking to thicken sauce before serving.
Notes
- Using beef chuck roast is ideal for tenderness and flavor, but beef round roast can be used as a leaner alternative.
- Dijon mustard adds a subtle tanginess and depth but can be omitted or substituted for yellow mustard if preferred.
- Natural pressure release is encouraged for best texture when using the Instant Pot.
- Adjust vegetables according to preference or seasonal availability; celery is optional but adds aroma and flavor.
- For gluten-free adaptation, ensure Worcestershire sauce is gluten-free or substitute with tamari.
- Leftovers store well in the refrigerator for up to 4 days and freeze well for up to 3 months.
- Shredded beef can be served with mashed potatoes, rice, or crusty bread for a complete meal.
