Red Wine Pot Roast (Pressure Cooker)

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“Easy and delicious. This is extremely flavorful, so you can dial down the spices a bit, but it is amazing! I use an electric PC, but I also have a stove top, and I think the times would be the same for either. Cut the pieces into serving pieces beforehand, so each is browned and simple to serve. Use a drinkable red wine. I buy box wines to keep on hand for cooking, and they are perfect for this. I serve this with garlic roasted mashed potatoes and honey-glazed carrots.”
1hr 5mins

Ingredients Nutrition


  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.

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