Instant Pot Roast Beef and Gravy Recipe tastes rich, savory, and ultra comforting, with fork-tender beef and silky brown gravy that soaks into every bite of mashed potatoes. It works well for busy home cooks who want a Sunday-style pot roast on a weeknight, in about 90 minutes total time including pressure build and release. I have cooked some version of this roast for over a decade, and my kids still race to the table when they smell it.
Why Instant Pot Roast Beef and Gravy Recipe Is Worth It
This Instant Pot Roast Beef and Gravy Recipe turns a tough, budget-friendly cut into juicy, sliceable meat in a fraction of the usual oven time. The pressure locks in flavor, so the gravy tastes like it simmered all afternoon.
You also cook everything in one pot, so cleanup stays easy and your stovetop stays clean. The recipe uses simple pantry ingredients, so you probably own most of what you need already.
“This Instant Pot Roast Beef and Gravy Recipe tastes like a classic Sunday roast that cooked all day, but it hits the table in about an hour and a half ★★★★★”
Ingredients You Need
Beef
- 3 to 4 pounds beef chuck roast
- Chuck roast gives tender, shreddable meat with great marbling.
- You can also use bottom round or rump roast, though they slice more than shred.
Aromatics
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2 medium carrots, cut in large chunks
- 2 celery stalks, cut in large chunks
These veggies flavor the gravy and work as a rack under the meat.
Seasoning blend
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon dried thyme or Italian seasoning
- 1 tablespoon tomato paste
You can use your favorite all purpose steak seasoning in place of the dried herbs if you like shortcuts.
Liquids
- 1 ½ cups low sodium beef broth
- I like Better Than Bouillon beef base mixed with water for deeper flavor.
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce or tamari
- Soy sauce adds savory depth without tasting like stir fry.
For searing and sautéing
- 2 tablespoons neutral oil with high smoke point, such as avocado or canola oil
Gravy ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- Use a gluten free 1 to 1 flour blend if needed.
- ½ to 1 cup extra beef broth, as needed to thin the gravy
- Salt and pepper to taste
Optional add ins
- 1 pound baby potatoes, whole or halved
- Extra carrots, cut in large chunks, if you want more veggies in the pot
Equipment
- 6 or 8 quart Instant Pot or other electric pressure cooker
- Tongs for turning the roast
- Wooden spoon or spatula for scraping browned bits
- Cutting board and sharp chef’s knife
- Small whisk for the gravy
- Meat thermometer, helpful but not required
Quick Tips & substitutions
- Pat the roast dry and season it generously so you build a flavorful crust.
- Sear the beef in batches if needed so it browns instead of steams.
- Use low sodium broth so the soy sauce and Worcestershire do not push the salt level too high.
- Skip searing only if you must, but know that browning adds a lot of flavor to both meat and gravy.
- Swap chuck roast with bottom round or rump roast, then slice the meat instead of shredding.
- Use gluten free flour or cornstarch slurry to thicken the gravy if you avoid gluten.
- Leave out the potatoes in the pot if you want a lower carb meal and serve with cauliflower mash.
- Add a teaspoon of Dijon mustard to the gravy if you like a little tang.
- Use dried minced onion and garlic powder if you run out of fresh aromatics.
- Let the pressure release naturally for at least 15 minutes so the meat stays tender and juicy.
How to Make Instant Pot Roast Beef and Gravy Recipe
Step 1: Season the beef
Pat the chuck roast dry with paper towels on all sides. Stir together salt, pepper, onion powder, garlic powder, paprika, and dried thyme in a small bowl. Rub the spice mix all over the roast, pressing it into the surface.
Step 2: Sear the roast
Set the Instant Pot to Sauté on High and let it heat for a couple of minutes. Add the oil, then place the roast in the pot and sear 3 to 4 minutes per side until a deep brown crust forms. Use tongs to hold the roast on its edges and sear those as well, then transfer the meat to a plate.
Step 3: Sauté the aromatics
Add the sliced onion, carrot, and celery to the pot. Sauté 3 to 4 minutes while you scrape up browned bits from the bottom with a wooden spoon. Stir in the minced garlic and tomato paste and cook about 1 minute until fragrant and slightly darker.
Step 4: Deglaze and build the cooking liquid
Pour in 1 ½ cups beef broth, Worcestershire sauce, and soy sauce. Stir well and scrape the bottom of the pot until it feels smooth so nothing sticks and triggers a burn warning. Taste the liquid and adjust salt and pepper lightly, keeping in mind the flavors will concentrate.
Step 5: Load the pot
Place the seared roast on top of the vegetables in the liquid. If you use baby potatoes and extra carrots, tuck them around the sides of the roast. Make sure the roast sits mostly in the liquid but does not cover the max fill line.
Step 6: Pressure cook
Cancel Sauté, then lock the lid and set the valve to Sealing. Cook on High Pressure for 60 minutes for a 3 pound roast or 70 minutes for a 4 pound roast. When the timer ends, let the pressure release naturally for at least 15 to 20 minutes, then switch the valve to Venting to release any remaining steam.
Step 7: Check tenderness and rest the meat
Open the lid and check the roast with a fork. The meat should feel very tender and pull apart easily but still hold some shape. Transfer the roast to a cutting board, tent it loosely with foil, and let it rest while you make the gravy.
Step 8: Strain or blend the cooking liquid
Use a slotted spoon to remove the large vegetable pieces and set them aside if you want to serve them. You can strain the liquid through a fine mesh sieve for a smooth gravy or leave some soft onions in for texture. Measure out about 2 cups of the cooking liquid and keep it near the stove.
Step 9: Make a roux
Set the Instant Pot back to Sauté on Normal or move to a separate saucepan on the stove if you prefer. Add the butter and let it melt, then sprinkle in the flour. Whisk constantly for 2 to 3 minutes until the mixture turns light golden and smells toasty.
Step 10: Whisk in the cooking liquid
Slowly pour the hot cooking liquid into the roux while you whisk. Add it in stages to avoid lumps and keep whisking until the mixture turns smooth and thickens. If the gravy looks too thick, whisk in extra broth a little at a time until it reaches your preferred consistency.
Step 11: Season the gravy
Taste the gravy and add salt and pepper as needed. If you want richer flavor, stir in a small knob of butter at the end. Keep the gravy on Warm so it stays pourable while you slice or shred the beef.
Step 12: Slice or shred and serve
Slice the roast against the grain for neat slices or pull it apart into chunks with two forks. Transfer the beef to a serving platter and spoon some hot gravy over the top. Serve the remaining gravy in a small pitcher or bowl on the side.
Recipe Variations
- Gluten free: Use gluten free 1 to 1 flour or thicken the gravy with 2 tablespoons cornstarch mixed with 2 tablespoons cold water, then simmer until thick.
- Dairy free: Use oil instead of butter in the roux and skip the finishing butter in the gravy.
- Low carb: Skip the potatoes and carrots in the pot and serve the roast with cauliflower mash or roasted green beans.
- Extra veggie: Add mushrooms, parsnips, or extra carrots to the pot for more flavor and texture.
- Herb twist: Swap thyme with rosemary or use a mix of rosemary and oregano for a different flavor profile.
- Spicy kick: Add a pinch of red pepper flakes or a little chipotle powder to the seasoning blend.
Ways to Serve
- Spoon roast beef and gravy over creamy mashed potatoes with a side of green beans.
- Serve with egg noodles and steamed broccoli for a cozy bowl meal.
- Pair with rice and roasted carrots for an easy family dinner.
- Make open faced roast beef sandwiches on toasted bread with plenty of gravy on top.
- Serve with cauliflower mash and a big salad for a lighter plate.
Storage Success
Store leftover roast beef and gravy in an airtight container in the fridge for up to 4 days. Keep the meat and gravy together so the beef stays moist and flavorful. Reheat gently on the stove or in the microwave with a splash of broth if the gravy thickens too much. Freeze portions in freezer safe containers for up to 3 months, then thaw in the fridge overnight before reheating.
Instant Pot Roast Beef and Gravy Recipe
Ingredients
Method
- Pat the chuck roast dry with paper towels on all sides. In a small bowl, stir together the kosher salt, black pepper, onion powder, garlic powder, paprika, and dried thyme. Rub the spice mix all over the roast, pressing it into the surface.
- Set the Instant Pot to Sauté on High and let it heat for a couple of minutes. Add the oil, then place the roast in the pot and sear for 3 to 4 minutes per side until a deep brown crust forms. Use tongs to hold the roast on its edges and sear those as well, then transfer the meat to a plate.
- Add the sliced onion, carrots, and celery to the pot. Sauté for 3 to 4 minutes, scraping up browned bits from the bottom with a wooden spoon. Stir in the minced garlic and tomato paste and cook about 1 minute until fragrant and slightly darker.
- Pour in 1 1/2 cups beef broth, Worcestershire sauce, and soy sauce. Stir well and scrape the bottom of the pot until it feels smooth so nothing sticks and triggers a burn warning. Taste the liquid and lightly adjust salt and pepper, keeping in mind the flavors will concentrate.
- Place the seared roast on top of the vegetables in the liquid. If using baby potatoes and extra carrots, tuck them around the sides of the roast. Make sure the roast sits mostly in the liquid and does not exceed the max fill line.
- Cancel Sauté, lock the lid, and set the valve to Sealing. Cook on High Pressure for 60 minutes for a 3-pound roast or 70 minutes for a 4-pound roast. When the timer ends, let the pressure release naturally for 15 to 20 minutes, then switch the valve to Venting to release any remaining steam.
- Open the lid and check the roast with a fork. The meat should feel very tender and pull apart easily but still hold some shape. Transfer the roast to a cutting board, tent it loosely with foil, and let it rest while you make the gravy.
- Use a slotted spoon to remove the large vegetable pieces and set them aside if you want to serve them. Strain the cooking liquid through a fine mesh sieve for a smooth gravy or leave some soft onions in for texture. Measure about 2 cups of the cooking liquid and keep it near the pot.
- Set the Instant Pot back to Sauté on Normal (or use a saucepan on the stove). Add the butter and let it melt, then sprinkle in the flour. Whisk constantly for 2 to 3 minutes until the mixture turns light golden and smells toasty.
- Slowly pour the hot cooking liquid into the roux while whisking. Add it in stages to avoid lumps, whisking until smooth and thickened. If the gravy looks too thick, whisk in extra broth a little at a time until it reaches your preferred consistency.
- Taste the gravy and adjust with salt and pepper as needed. Keep the gravy on Warm so it stays pourable while you finish the meat.
- Slice the roast against the grain for neat slices or pull it into chunks with two forks. Transfer the beef to a serving platter, spoon some hot gravy over the top, and serve the remaining gravy on the side.
Notes
Approximate per serving (8 servings, using 3 1/2 lb chuck roast, without optional potatoes): 430 calories; fat 26 g; saturated fat 10 g; carbohydrates 8 g; fiber 1 g; sugars 3 g; protein 40 g; sodium 780 mg. Values will vary based on exact beef cut, broth, soy sauce, and portion size.