Instant Pot Roast Beef and Gravy

Why You’ll Love This Recipe

• Tender & Juicy: The Instant Pot ensures a perfectly tender roast that falls apart with a fork.

• Quick & Convenient: With the help of the pressure cooker, this recipe reduces cooking time significantly, making it ideal for busy nights.

• Full of Flavor: The combination of beef, vegetables, and homemade gravy creates a comforting and satisfying meal.

• One-Pot Meal: Easy cleanup with everything cooked in one pot.

Ingredients

• 3 lb chuck roast beef (not frozen)

• Salt and pepper, to taste

• 2 tbsp olive oil

• 1 large onion, sliced

• 3 cloves garlic, finely chopped

• 1 tbsp Montreal steak spice

• 2 bay leaves

• 2 ½ cups low-sodium chicken broth

• 1 tbsp soy sauce

• 2 tbsp apple cider vinegar

• 8 oz mushrooms, quartered

• 2 carrots, chopped

• 1–2 lbs golden baby potatoes

• 5 tbsp cornstarch mixed with 5 tbsp cold water (for gravy)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Roast

Pat the chuck roast dry and season it generously with salt and pepper.

Step 2: Sear the Roast

Turn the Instant Pot to sauté mode and add the olive oil. Brown the roast on both sides, about 8 minutes per side. Remove the roast and set it aside.

Step 3: Sauté Vegetables

In the same pot, add the sliced onions and sauté for about 5 minutes until softened. Add the chopped garlic and sauté for another minute. Stir in the Montreal steak spice and bay leaves.

Step 4: Deglaze and Cook

Pour in the chicken broth, soy sauce, and apple cider vinegar (or grape juice). Stir well to combine and scrape up any browned bits from the bottom of the pot. Return the roast to the pot. Seal the lid and cook on “Meat/Stew” mode for 45 minutes on high pressure. Allow for a 25-minute natural release.

Step 5: Add Vegetables

Remove the roast and set it aside. Add the mushrooms, carrots, and potatoes to the pot. Seal the lid again and cook for 5 minutes on high pressure, followed by a quick release.

Step 6: Make Gravy

In a small bowl, mix the cornstarch and cold water to create a slurry. Turn the Instant Pot to sauté mode again, add the slurry to the pot, and cook for about 1 minute until the gravy thickens.

Step 7: Serve

Slice the roast and serve with the vegetables and gravy. Garnish with chopped parsley if desired.

Servings and Timing

This recipe serves 8 and takes about 1 hour and 30 minutes to prepare, including cooking and natural release time.

Variations

• Fresh Herbs: Add thyme, rosemary, or oregano for extra flavor.

• Vegetarian Option: Replace the beef with a hearty cut of mushrooms and vegetable broth for a vegetarian version.

• Spicy Kick: Add a pinch of red pepper flakes to the gravy for some heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the roast and gravy on the stove or in the microwave until heated through. Add a splash of broth if necessary to thin the gravy.

FAQs

Can I use a different cut of beef?

Yes, you can use other cuts such as brisket or round roast, but adjust the cooking time as needed depending on the thickness of the meat.

Can I make this ahead of time?

Yes, you can prepare the roast ahead of time and refrigerate it. When ready, simply reheat it in the Instant Pot or on the stovetop.

How do I know when the roast is done?

The roast should be fork-tender when done. If it’s not as tender as you’d like, cook it for an additional 10-15 minutes on high pressure.

Can I add more vegetables?

Absolutely! You can add vegetables like peas, parsnips, or even sweet potatoes for variety.

Conclusion

Instant Pot Roast Beef and Gravy is a comforting, satisfying meal that brings together tender roast beef, hearty vegetables, and a flavorful homemade gravy—all in under two hours. It’s perfect for any occasion and sure to become a family favorite.