Instant Pot Cabernet Pot Roast with Potatoes and Carrots

A tender, melt in your mouth Instant Pot Pot Roast that makes the best Sunday night dinner! This Instant Pot Cabernet Pot Roast with Potatoes and Carrots is a complete meal with a delicious red wine gravy, so comforting, and just what you need on a chilly evening. Gluten-Free and Paleo, too!

This is not your grandmother’s pot roast (sorry grandma), it so much better!! In the midst of the holiday season when you want to get a little fancy, impress your guests with this absolutely AMAZING Instant Pot Cabernet Pot Roast!! Adding all kinds of goodies to this recipe. Delicious spices, mushrooms, carrots, potatoes, a cabernet gravy, and a pull apart tender meat everyone will love.

And really, what could be better then the set it and forget it Instant Pot method? Nothing, nothing at all.

In the midst of this busy holiday season, this is one to add to the top of the list! Worthy of a Christmas dinner. Serve along side my Shaved Brussels sprouts and Pear Salad, and you have one perfect meal! This recipe has been a family favorite now for over a year, and is featured in my latest cookbook: The Big Book of Instant Pot Recipes.

How to make Instant Pot Cabernet Pot Roast:

So let’s start off with the ingredients:

• 4lbs chuck beef roast
• paprika
• rosemary
• basil
• thyme
• onion powder
• garlic powder
• onion
• Cabernet Sauvignon wine (drink what you don’t use!)
• coconut aminos or GF Tamari Sauce
• Carrots
• baby Bella mushrooms
• baby potatoes
• tapioca starch

Don’t be alarmed by the ingredient list! Half of these are herbs and spices that are already in your cabinet

The Directions:

1. We start by heating up the Instant Pot. Create a rub with the dried herbs and spices to coat the roast; this gives the roast so much flavor! Then we give the pot roast a good sear so that it’s brown on all sides.
2. Deglaze the pan with the wine and broth. Place the beef back into the pot, then top with carrots, mushrooms, and potatoes.
3. Secure the lid and cook on high pressure for 40 minutes. Use a natural release for 10 minutes. We’ll release steam, remove the lid, and remove the vegetables and beef. At that point, whisk in tapioca starch to thicken the broth in the pot and let saute for about 5 minutes so the sauce thickens.
4. While the sauce is thickening, shred the beef with a fork or fork and knife. Place the beef and vegetables back into the Instant Pot so that you are ready to eat!!

Even though I was never a huge fan of pot roast, this version has completely changed my mind!!! The gravy sauce is so good and adds the right amount of elegance to this dinner. My kids absolutely devoured this dinner multiple times over the past few months!

Can this be made in the Slow Cooker?

YES!!! For the slow cooker, simply heat up a large skillet to medium high heat. Add the oil, and brown the roast on all sides (about 6 minutes total). Set aside. Keep the pan hot and toss in the onion, if you need additional oil add in a bit more. Cook the onion for 4-5 minutes, then pour the red wine over to deglaze the pan.

Transfer the wine and onion mixture to the slow cooker. Stir in broth, balsamic vinegar, and coconut aminos. Add the vegetables, then nestle the beef on top. Cook on low for 8-9 hours, or until the beef is nice and tender.

Spoon out 1/4 cup of the broth and add the tapioca starch. Bring the mixture back to the slow cooker and stir.  Shred the beef with a fork and serve with veggies and sauce.

Serving and Storing:

This dinner does not require much else, it has almost every element in there! However, serving with a side salad is a nice touch. My daughter prefers over mashed potatoes (more potatoes with her potatoes, haha!).

Instant Pot Cabernet Pot Roast will also taste really good the next day, and can be stored in the fridge for up to a week. You can also freeze this meal for up to 3 months, and defrost in a large stockpot on the stove.