Instant Pot Roast Beef and Gravy Recipe

Instant Pot Roast Beef and Gravy Recipe tastes rich, beefy, and ultra comforting, with fork-tender meat and silky brown gravy that begs for mashed potatoes. It works perfectly for busy families or cozy Sunday dinners, and you can get it on the table in about 1 hour 30 minutes, start to finish. I grew up with slow-cooked pot roast, and this pressure cooker version finally convinced my mom that shortcuts can taste like all-day cooking.

Why Choose This Instant Pot Roast Beef and Gravy Recipe

This Instant Pot Roast Beef and Gravy Recipe gives you classic pot roast flavor in a fraction of the time. The meat turns out juicy and sliceable, not stringy, and the gravy tastes like something from a diner that still uses real drippings.

You brown the roast right in the pot, pressure cook it with simple pantry ingredients, then thicken the cooking liquid into gravy. Cleanup stays easy, and you only wash one pot instead of a sink full of pans.

“This Instant Pot Roast Beef and Gravy Recipe tastes like it simmered all afternoon, but my kitchen stayed clean and I had dinner on the table in under 90 minutes. ★★★★★”

Ingredients You’ll Need

Beef

• 3 to 4 pounds beef chuck roast
  • Choose a well-marbled chuck roast for the most tender result.
  • You can use bottom round or rump roast, but they turn out a bit firmer and slice more cleanly.

Seasoning rub

• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked or sweet paprika
• 1 teaspoon dried thyme or Italian seasoning

Searing and cooking liquids

• 2 tablespoons olive oil or avocado oil
• 1 large yellow onion, sliced
• 4 cloves garlic, minced (use jarred minced garlic as a shortcut)
• 1 tablespoon tomato paste (I like the double-concentrated kind in a tube)
• 1 tablespoon Worcestershire sauce
• 2 cups beef broth or stock
  • Use low-sodium broth so you control the salt.
  • I like Better Than Bouillon beef base mixed with water for deeper flavor.

Vegetables (optional but classic)

• 4 medium carrots, cut into large chunks
• 1 pound baby potatoes or quartered Yukon Gold potatoes
• 2 celery stalks, cut into chunks

Gravy

• 2 tablespoons butter
• 2 to 3 tablespoons all-purpose flour
  • Use cornstarch instead if you need a gluten free option: 2 tablespoons cornstarch mixed with 2 tablespoons cold water.
• 1 teaspoon soy sauce or extra Worcestershire sauce, to taste
• Salt and pepper, to taste

Equipment

• 6 or 8 quart Instant Pot or other electric pressure cooker
• Tongs
• Wooden spoon or silicone spatula
• Small whisk
• Cutting board and sharp knife
• Small bowl for slurry if you use cornstarch

Tips & Tricks

• Pat the roast very dry with paper towels so it browns instead of steams.
• Season the beef generously; a big roast needs more salt and spices than you think.
• Use the Sauté function on High to get a deep brown crust that builds flavor for the gravy.
• Slice the onion thick so it holds some texture during pressure cooking.
• Deglaze the pot with a splash of broth after searing and scrape up every browned bit to avoid a burn warning.
• Cut carrots and potatoes into big chunks so they do not turn mushy.
• Prefer firmer veggies: cook the roast first, then add vegetables and pressure cook a few extra minutes at the end.
• Let the roast rest on a cutting board for at least 10 minutes before slicing so the juices stay in the meat.
• Taste the gravy at the end and adjust with salt, pepper, and a tiny splash of soy sauce for extra savory depth.
• If the gravy tastes too salty, whisk in a little extra water or broth and a small knob of butter.

How to Make Instant Pot Roast Beef and Gravy Recipe

Season and prep the roast

1. Pat the chuck roast dry with paper towels on all sides.
2. Mix salt, pepper, garlic powder, onion powder, paprika, and thyme in a small bowl.
3. Rub the spice mix all over the roast, pressing it in so it sticks.
4. Let the seasoned roast sit at room temperature for about 15 to 20 minutes while you prep the vegetables.

Brown the beef

1. Turn the Instant Pot to Sauté on High and let it heat for 2 to 3 minutes.
2. 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.
3. Use tongs to hold the roast on its edges and brown those as well.
4. Transfer the browned roast to a plate and set it aside.

Build the flavor base

1. Add the sliced onion to the pot and sauté for 3 to 4 minutes until it softens and picks up color.
2. Stir in the garlic and cook for 30 seconds so it smells fragrant.
3. Add the tomato paste and cook for 1 minute while you stir, so it darkens slightly and sweetens.
4. Pour in a splash of beef broth and scrape the bottom of the pot with a wooden spoon to loosen every browned bit.

Load the Instant Pot

1. Pour in the rest of the beef broth and add the Worcestershire sauce.
2. Place the roast back in the pot, nestling it into the liquid.
3. Arrange carrots, potatoes, and celery around the roast if you want them to cook at the same time.
4. The liquid should come about halfway up the sides of the roast; add a bit more broth or water if it sits too low.

Pressure cook the roast

1. Cancel Sauté, then lock the lid in place and set the valve to Sealing.
2. Select Pressure Cook or Manual on High pressure.
3. Cook a 3 pound roast for 60 minutes or a 4 pound roast for 70 minutes.
4. When the timer ends, let the pressure release naturally for 15 to 20 minutes, then move the valve to Venting to release any remaining steam.

Rest and slice the beef

1. Open the lid carefully, facing it away from you so the steam escapes safely.
2. Transfer the roast to a cutting board and tent it loosely with foil.
3. If you cooked vegetables with the roast, scoop them out with a slotted spoon and set them aside.
4. Let the beef rest for at least 10 minutes, then slice it against the grain into thick slices or pull it into chunks.

Make the gravy

1. Turn the Instant Pot back to Sauté and bring the cooking liquid to a gentle simmer.
2. Taste the liquid and adjust seasoning with salt and pepper.
3. In a small bowl, mix flour with a few tablespoons of hot cooking liquid to form a smooth paste, or mix cornstarch with cold water if you use that option.
4. Whisk the slurry into the simmering liquid a little at a time, stirring constantly until the gravy thickens to your liking.
5. Stir in the butter and a teaspoon of soy sauce or extra Worcestershire sauce for richness and color.
6. Turn off Sauté once the gravy coats the back of a spoon.

Serve

1. Arrange slices or chunks of roast beef on a platter.
2. Spoon some hot gravy over the top and pour the rest into a gravy boat or small pitcher.
3. Add the carrots and potatoes around the beef or serve them on the side.
4. Garnish with chopped fresh parsley if you want it to look a bit fancy on a weeknight.

What to Serve with Instant Pot Roast Beef and Gravy Recipe

This Instant Pot Roast Beef and Gravy Recipe loves a big scoop of creamy mashed potatoes or buttery egg noodles to catch every drop of gravy. You can add a simple green side like steamed green beans, roasted broccoli, or a crisp salad with ranch or vinaigrette. Warm dinner rolls or crusty bread also work well, especially when kids want to mop up gravy. If you want something lighter, serve it with cauliflower mash and a side of roasted carrots.

Storage Options

• Store leftover roast beef and gravy in an airtight container in the fridge for up to 4 days.
• Chill the meat and gravy separately if you can, so the meat keeps a better texture.
• Freeze portions of beef covered with gravy in freezer-safe containers for up to 3 months.
• Reheat gently on the stove over low heat or in the microwave at 50 percent power, adding a splash of broth or water if the gravy thickens too much.