5 from 24 votes
Instant Pot Red Wine Beef Roast
This Instant Pot Red Wine Beef Roast features a seasoned beef roast pressure-cooked with red wine, broth, garlic, and herbs to produce tender meat and flavorful vegetables. Potatoes, carrots, and onions cook alongside the roast, absorbing the savory cooking liquids for a complete meal in one pot.
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Servings:
6
servings
Calories:
794 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 794
% 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.