Instant Pot Roast With Gravy checks all the comfort-food boxes. Start by searing a well-seasoned beef chuck roast right in the Instant Pot to build a rich, browned crust. A simple but bold seasoning—salt, pepper, onion powder, garlic salt, and seasoned salt—ensures every bite is flavorful. Sliced onions and carrots, beef broth, and a packet of beefy onion soup mix create a savory cooking liquid that becomes the base for a silky, deep-flavored gravy.
Instant Pot Roast With Gravy
The roast cooks at high pressure for about 65 minutes and then rests during a natural release so the juices redistribute into the meat. This method yields tender, pull-apart beef without drying it out. After removing the roast and vegetables, the remaining cooking liquid is thickened with a cornstarch slurry into a smooth gravy you can spoon over slices of roast, mashed potatoes, or crusty bread.
This dinner delivers the depth of a slow-cooked roast with most of the time hands-off. The Instant Pot maintains consistent temperature and uses pressure to break down connective tissue quickly, leaving you free to prepare sides or set the table. It’s an ideal “set it and forget it” roast that still tastes homemade and satisfying.
Why You’ll Love This Dish
- True comfort food — classic pot roast flavors with tender beef, soft carrots, and rich gravy.
- Pressure cooker convenience — achieves slow-cooked taste in roughly an hour of active cooking time.
- Rich pan gravy — the cooking liquid reduces to a beefy gravy with a quick slurry, no heavy techniques required.
- Adaptable method — if the roast needs more tenderizing, a short additional pressure cycle will finish it off.
- Family friendly — pairs well with mashed potatoes, bread, or noodles for a full, warming meal.
Recipe Shopping List
Most kitchens already have the basic pantry items for this recipe. For precise amounts consult the ingredient list below.
- Canola or avocado oil — a high-heat oil for searing the roast without smoking quickly.
- Seasonings — salt, pepper, onion powder, garlic salt, and seasoned salt to build a flavorful crust and season the cooking liquid.
- Beef shoulder chuck roast — a well-marbled roast that breaks down and becomes tender under pressure.
- Onion — sliced and cooked with the roast to add sweetness and depth.
- Carrots — peeled and cooked with the roast, they soak up flavor and serve as a built-in side.
- Beef broth — provides the cooking liquid and becomes the backbone of the gravy.
- Beefy onion soup mix — boosts savory, oniony flavor and gives the gravy a classic roast-dinner punch.
- Cornstarch — thickens the cooking liquid into a smooth gravy without altering flavor.
- Cold water — used to whisk with cornstarch into a slurry for thickening.
How To Make This Recipe (Overview)
This overview outlines the main steps. Use the full ingredient and instruction list below when you cook.
- Brown the roast: Set the Instant Pot to Sauté (high) and add oil. Generously season the chuck roast and sear on one side for 5–6 minutes until deeply browned.
- Brown the other side: Flip and sear the second side for another 5–6 minutes to develop flavor for the meat and gravy.
- Add vegetables and broth: Add sliced onion, peeled carrots, the beefy onion soup mix, and beef broth. Stir to combine, close the lid, set to high pressure, and cook for 65 minutes.
- Natural release and remove roast: Allow a natural pressure release for 15–20 minutes, then vent and remove the roast and vegetables. Tent with foil to keep warm.
- Make the gravy: Bring the remaining liquid to a simmer on Sauté. Whisk a cornstarch and cold water slurry in slowly to reach the desired thickness, then serve over roast and sides.
Recipe FAQ
How do I store leftover roast and gravy?
Allow the roast and vegetables to cool slightly, then slice or shred the meat and transfer everything to airtight containers. Store meat and vegetables with some gravy to keep them moist; keep extra gravy in a separate container if needed. Refrigerate for up to 3–4 days.
How should I reheat the roast and gravy?
Warm sliced or shredded roast with carrots in a skillet or saucepan over low to medium heat with a splash of gravy or broth until heated through. The microwave works in short bursts—cover and stir between intervals. Add a little beef broth or water if the sauce becomes too thick.
Can I prep this recipe ahead of time?
Yes. You can season the roast and chop the vegetables earlier in the day and refrigerate until cooking. The roast can be fully cooked, cooled, and chilled, then reheated gently in the gravy for serving the next day—making it a great option for busy gatherings.
What variations or substitutions work well?
Add potatoes to the pot with the carrots for a one-pot meal, though they will become very soft. Other braising-friendly beef cuts work, too. For deeper flavor, deglaze the pot with a splash of red wine before pressure cooking. To make a lighter gravy, reduce the cornstarch quantity or thin the finished gravy with extra broth.
Serve This With
- Buttered egg noodles
- Focaccia or crusty bread
- Salad with a tangy vinaigrette
- Mashed potatoes—roasted garlic or creamy varieties work especially well
Instant Pot Roast With Gravy gives you the flavor of a slow-cooked roast in a fraction of the time. The beef becomes tender, vegetables soak up savory juices, and the gravy ties everything together into a warm, satisfying meal that’s perfect for chilly evenings or family dinners when you want “roast night” without an all-day commitment.
Recipe Details
Yield: 8 servings
Description: A quick and easy Instant Pot roast with gravy that delivers comforting, fall-apart tender beef and a rich pan sauce without hours of cooking time.
Prep Time: 15 minutes
Cook Time: Approximately 1 hour 15 minutes (including pressure build and release)
Total Time: About 1 hour 30 minutes
Ingredients
- 2 tablespoons canola or avocado oil
- Salt, pepper, onion powder, garlic salt, seasoned salt—generous amounts for seasoning
- 4 lb beef shoulder chuck roast
- 1 large onion, sliced
- 4 large carrots, peeled and halved or cut into large chunks
- 1 quart beef broth
- 1 packet beefy onion soup mix
Cornstarch slurry
- 3 tablespoons cornstarch
- ⅓ cup cold water
Instructions
- Pour oil into the Instant Pot and set to Sauté on high.
- Season the roast well with salt, pepper, onion powder, garlic salt, and seasoned salt.
- Place the roast in the preheated pot and sear for 5–6 minutes, until the bottom is deeply browned.
- Carefully flip the roast and brown the other side for another 5–6 minutes.
- Add sliced onion, carrots, the onion soup mix, and beef broth. Stir to combine, close the lid, set to high pressure, and cook for 65 minutes.
- When cooking ends, allow a natural pressure release for 15–20 minutes, then vent and open the lid.
- Remove the roast, onions, and carrots and place on a platter. Tent with foil to keep warm.
- Whisk cornstarch with cold water to make a slurry. Set the Instant Pot to Sauté and bring the remaining liquid to a simmer.
- Whisk in half the slurry and stir until thickened. Add more slurry as needed to reach your preferred gravy consistency.
- Slice or shred the roast and serve with the vegetables and plenty of gravy over potatoes, noodles, or bread.
Notes
If your roast isn’t quite fall-apart tender when you open the pot, you can return it to pressure for an additional short cycle—about 5–10 minutes—until it reaches the texture you want. Pressure cooking times can vary by roast size and machine, so check and adjust as needed.
Nutrition (per serving, estimate)
Calories: 760 • Total Fat: 50g • Saturated Fat: 19g • Unsaturated Fat: 25g • Cholesterol: 206mg • Sodium: 839mg • Carbohydrates: 10g • Fiber: 1g • Sugar: 2g • Protein: 64g
Nutrition data is an estimate. Consult a trusted source if you need exact values for medical or dietary reasons.