For the beef wine mariade,I used 4 lbs of beef, rubbed the meat with 2 teaspoons seasoning salt, 1 teaspoon garlic powder, 1 teaspoon dried parsley, 1/2 teaspoon onion flakes, 1/2 teaspoon black pepper, and 1.5 cups of red wine. I also made a checkerboard of the meat, to imbue more flavor. https://www.yummly.com/recipe/Instant-Pot-Pot-Roast-2616338 Veggies: 3 carrots (cut up) (I used 1 lb baby carrots), 2 celery stalks (cut up) 6 cloves garlic (I always add more), 2 tablespoons tomato paste,3 cups red wine (I combined 1/2 wine, 1/2 stock), 8 cups beef stock, 2 sprigs fresh thyme, 1 sprig rosemary, 2 bay leaves. add onion, carrots, celery, and garlic. Saute on medium heat until fragrant, about 5-7 minutes. Add tomato paste, cook for a few minutes. Add red wine, bring to a boil, then reduce heat to medium-low and reduce wine by three quarters. Add stock, thyme and bay leaf and bring to a boil. 3 carrots (cut up), 2 celery stalks (cut up), 6 cloves garlic (chopped), 2 tablespoons tomato paste, 3 cups red wine, 8 cups beef stock, 2 sprigs fresh thyme, and 2 bay leaves: https://www.yummly.com/recipe/Slow-Cooker-Red-Wine-Pot-Roast-2693399 Finsh: I made 1/2 m own gravy and 1/2 a 12 oz bottle of prepared: 1/4 cup butter, 1/4 cup flour, .5 cups waater, 1 small sweet onion. No beef drippings, so I ued 2 tablespoons of bacon dripping... awesome caramelized veggies. I used my instant pot - 65 minutes, then let self- de-pressurize.

Excellent recipe. Very moist and delicious.

Leaving out the salt, wine and mustard, made the gravy ahead of time with homemade beef broth, again unsalted. Used a better cut of really lean meat, and reduced temp and cooked for another hour to tenderize. Added turnips, celery, fresh herbs, reduced the garlic. Delicious, no one's blood pressure endangered, no mashed potatoes and calories dropped. A six pound roast fed a family of three for three nights.

Tender and flavourful. Maybe not rosemary though and a little thickening of the sauce needed. Perhaps flour added when sautéing the onions etc.