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:
- 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.
- Deglaze the pan with the wine and broth. Place the beef back into the pot, then top with carrots, mushrooms, and potatoes.
- 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.
- 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.
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Instant Pot Cabernet Pot Roast
Ingredients
- 4 lb chuck beef roast cut into 4 pieces, fat trimmed
- 2 tsp sea salt
- 1 tsp paprika
- 1 tsp dried rosemary
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 tbsp avoado oil or olive oil
- 1 small yellow onion diced
- 1 cup cabernet sauvignon
- 1.5 cups beef broth
- 1/4 cup balsamic vinegar
- 2 tbsp GF Tamari or coconut aminos
- 4 large carrots peeled and cut into 2-3 inch pieces
- 12 oz sliced bella mushrooms
- 1.5 lbs baby potatoes
- 3 tbsp tapioca starch
Instructions
-
Select saute on the Instant Pot. Pat the beef dry. In a medium bowl, mix together the salt, paprika, rosemary, basil, thyme, onion powder, and garlic powder. Generously rub the mixture on each side of the beef pieces.
-
Coat the bottom of the pot with oil, then toss in the onion. Cook for 2-3 minutes, then add the beef, a few pieces at a time. Cook for about 2 minutes per side, and repeat until all of the pieces have been seared. Remove the beef from the pot and set aside.
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Deglaze the pot by pouring in the wine and beef stock. Scrape the bottom for any leftover browned bits. Pour in the balsamic and coconut aminos. Place the beef on top of the liquid mixture, then top with carrots, mushrooms, and potatoes.
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Secure the lid. Select manual or pressure, and cook on high pressure for 40 minutes.
-
Use a natural release for at least 10 minutes, then release any remaining steam. Gently remove the vegetables, and then the beef. Set both aside, tented with foil to keep warm.
-
Transfer about 1/4 cup of the cooking liquid into a small bowl, and whisk in the tapioca starch, then return the liquid to the pot and stir. Select saute, and allow the sauce to thicken, about 5 to 7 minutes.
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While the sauce is cooking, shred or cut the beef. Place beef back in the pot. Spoon the beef and sauce over the vegetables and serve warm.
For the Slow Cooker:
-
Prepare the rub as mentioned above. 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.
This is a great recipe! The broth is savory and rich and compliments the tender beef perfectly. Next time, I will be sure to submerge the mushrooms a little deeper into the sauce – some came out more cooked than others.
This was amazing!!! Everyone loved it!!!
Don’t the vegetables get over cooked when they pressure cook for 40 minutes?