Red Wine Pot Roast (Pressure Cooker) Recipe

Name: Red Wine Pot Roast (Pressure Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 - 3 lbs beef roast, cut into 4-6 pieces; 2 tablespoons oil; 1 1/2 cups red table wine; 2 tablespoons dried onion flakes; 2 teaspoons black pepper; 2 teaspoons garlic powder; 1 teaspoon kosher salt; 1 tablespoon condensed beef broth; 1/4 cup water; 2 tablespoons cornstarch

Servings: persons

2 1/2 - 3 lbs beef roast, cut into 4-6 pieces
2 tablespoons oil
1 1/2 cups red table wine
2 tablespoons dried onion flakes
2 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon kosher salt
1 tablespoon condensed beef broth
1/4 cup water
2 tablespoons cornstarch

1
In a separate dutch oven on the stove (or in the PC if using a non-electric one) brown all of the meat in oil. Get a really good sear on all sides.
2
Transfer meat to PC, and deglaze the pan with red wine, stirring to get up ll browned bits.
3
Add the wine to the PC.
4
Add remaining ingredients except water and cornstarch.
5
Cover PC and bring to high pressure. Cook for 60 minutes, and let pressure release naturally.
6
Open cover, remove meat and let rest covered with foil.
7
Make a slurry with cornstarch and water, and add to liquid in PC. Increase heat if needed to bring to boil, and whist until thickened.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 - 3 lbs beef roast, cut into 4-6 pieces, 2 tablespoons oil, 1 1/2 cups red table wine, 2 tablespoons dried onion flakes, and more.

Yes, Red Wine Pot Roast (Pressure Cooker) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Wine Pot Roast (Pressure Cooker)

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