Instant Pot Red Wine Beef Roast
User Reviews
5
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Prep Time
1 hr
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Cook Time
1 hr
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Total Time
2 hrs
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Servings
6 servings
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Calories
794 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Red Wine Beef Roast
Description
The recipe uses either eye of round or top sirloin beef roast, seasoned with kosher salt and black pepper, seared in olive oil using the Instant Pot’s sauté mode to develop flavor. The addition of red wine and beef broth creates a rich braising liquid along with aromatic ingredients such as garlic, onion, bay leaves, rosemary, and thyme. The roast is then pressure cooked according to thickness to achieve a tender internal temperature around 120°F, with a natural pressure release allowing the meat fibers to relax. This method results in a beef roast that is juicy and easy to slice.
Potatoes, carrots, and onions are cooked in the liquid, also gaining flavor and becoming tender yet holding shape. After cooking, the roast is sliced and served with the vegetables, which makes for a straightforward, hearty main course suitable for family meals. A simple cornstarch slurry gravy can be prepared from the cooking juices to accompany the roast if desired.
Ingredients
- 3- pound beef roast Eye of Round or Top Sirloin
- 3 tablespoons olive oil
- salt Kosher salt
- black pepper Kosher salt
- 8 potato cut in half, medium-small, red variety
- 2 cups carrot cut into rounds
- 4 cloves garlic minced
- 2 onion quartered
- 4 bay leaf
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ tablespoon rosemary dried
- ½ tablespoon thyme dried
- ½ tablespoon kosher salt
- ½ tablespoon black pepper ground
- 2 cups red wine or use beef broth
- 2 cups beef broth
- 5 thyme sprigs, fresh
Garnish:
- thyme fresh
- ¼ cup parsley chopped, fresh
Instructions
- Season the meat with salt and pepper.
- Using the Sauté function of the IP, once it reads Hot, add the oil and sear the meat until well browned.
- Add the rest of the ingredients, then, close and lock the lid, seal the valve.
- For under 3 inches thick beef: Pressure Cook at High Pressure for 15 minutes + 25 minutes Natural Release.
- For over 3 inches thick beef: Pressure Cook at High Pressure for 20 minutes + 30 minutes Natural Release
- Open the lid, then measure the temperature of the roast in the thickest part, aim for 120°F. If the temperature is too low, then close the lid. Use the "Keep Warm" mode to continue to slow cook the beef for about 10 minutes.
- Next, do a natural pressure release for 10 minutes and vent.
- Remove the roast and the veggies and arrange them on a platter. Slice the meat, serve with the vegetables.
- Discard bay leaves and thyme.
Beef Roast Gravy:
- Mix 2 tablespoons of cornstarch with 1/2 cup of water until dissolved.
- Select Saute.
- Add the slurry into the broth to thicken it into a gravy. Season with salt and pepper to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 794 kcal
% Daily Value*
| Calories | 794kcal | 40% |
| Carbohydrates | 58g | 19% |
| Protein | 51g | 102% |
| Fat | 35g | 54% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 156mg | 52% |
| Sodium | 1152mg | 48% |
| Potassium | 2428mg | 52% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 7440IU | 149% |
| Vitamin C | 35mg | 39% |
| Calcium | 123mg | 12% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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