The holidays are a time for gathering, for warmth, and for unforgettable meals. But who says a show-stopping centerpiece has to take all day? This Instant Pot Holiday Roast delivers all the rich, savory flavor of a slow-cooked classic in a fraction of the time. Imagine tender, fall-apart beef bathed in a luscious red wine and herb sauce, filling your home with the most incredible aroma. It’s the perfect, stress-free way to create a memorable feast for your loved ones.
Ingredients
• 2.5 lbs / 1.1 kg Beef Roast (chuck or rump roast recommended)
• 1 large Onion, sliced
• 2 Garlic Cloves, thinly sliced
• 2 Celery Stalks, chopped
• 1 Bell Pepper, any color, chopped
• 2 tbsp / 30 ml Olive Oil, divided
• 2 tbsp / 30 ml Italian Seasoning
• 1 cup / 240 ml dry Red Wine (like Cabernet or Merlot)
• 1 cup / 240 ml Beef Broth
• 2 tbsp / 30 ml sugar-free Steak Sauce
Instructions
1. Directions
2. Set your Instant Pot to the SAUTE function. Once hot, add 1 tablespoon of the olive oil.
3. Carefully place the beef in the pot and sear on all sides until a deep brown crust forms, about 5 minutes in total. Transfer the seared roast to a plate.
4. Heat the remaining tablespoon of olive oil in the pot. Add the sliced onions, celery, and peppers, and cook for 3-4 minutes until they begin to soften.
5. Stir in the sliced garlic and Italian seasoning, cooking for another minute until fragrant.
6. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
7. Return the beef to the pot. In a small bowl, whisk together the beef broth and steak sauce, then pour this mixture over the roast.
8. Secure the lid, set the steam valve to ‘Sealing,’ and cook on HIGH pressure for 40 minutes.
9. When the timer finishes, allow the pressure to release naturally for at least 15 minutes before performing a quick release for any remaining pressure.
10. Carefully remove the roast, let it rest for a few minutes before slicing, and serve hot with the pan juices. Enjoy!
Nutritional Information
• Per Serving: Calories 415 | Total Fats 18g | Net Carbs 6g | Protein 42g | Fiber 1g
Pro Tips
• A deep, dark brown crust from searing is essential for developing a rich, complex flavor in the final dish. Don’t rush this step.
• When you add the red wine, use a wooden spoon to scrape the bottom of the pot thoroughly. Those browned bits, called ‘fond,’ are concentrated flavor bombs.
• Let the roast rest on a cutting board for 5-10 minutes after cooking. This allows the juices to redistribute, ensuring every slice is moist and tender.
• For a thicker gravy, remove the roast and set the Instant Pot to SAUTE. Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly whisk the slurry into the simmering pot liquids until thickened.
FAQ
Q: What kind of beef is best for this Instant Pot roast
A: The recipe recommends using a 2.5 lb chuck roast or rump roast for the most tender, fall-apart results.
Q: How long does it take to cook this holiday roast in the Instant Pot
A: This roast cooks on HIGH pressure for 40 minutes, followed by a 15-minute natural pressure release. The total time under pressure is about 55 minutes, not including searing and prep.
Q: Can I make a thick gravy with the pan juices
A: Yes, you can easily make a thicker gravy. After removing the roast, set the Instant Pot to SAUTE. Whisk a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water into the simmering juices until it thickens.
Q: Why is it important to sear the beef before pressure cooking
A: Searing the beef until a deep, dark brown crust forms is essential for developing a rich, complex flavor in the final dish. This step creates ‘fond’ at the bottom of the pot, which adds incredible depth to the sauce.
