Instant Pot Roast Beef and Gravy Recipe tastes rich, beefy, and ultra-comforting, with fork-tender meat and a silky, savory gravy that begs for mashed potatoes. It works perfectly for busy home cooks who want a Sunday-style pot roast on the table in about 90 minutes instead of all day. I grew up with oven roasts that took forever, so this pressure cooker version feels like a tiny weeknight miracle.
Why Instant Pot Roast Beef and Gravy Recipe Is Worth It
You get classic pot roast flavor in a fraction of the usual time, and the Instant Pot does the heavy lifting while you handle sides or wrangle life. The pressure locks in moisture, so even budget cuts turn out tender and juicy instead of dry and stringy.
You also build the gravy right in the same pot, which means fewer dishes and more flavor. The browned bits from searing the beef melt into the broth and thicken into a rich gravy that tastes like it simmered all afternoon.
“This Instant Pot Roast Beef and Gravy Recipe tastes like old-school Sunday dinner but fits into a weeknight, and my whole family licks their plates clean. ★★★★★”
Ingredients You Need
Beef:
- 3–4 pounds beef chuck roast
- Chuck roast shreds beautifully and stays juicy.
- You can use bottom round or brisket, though they slice more than shred.
Seasoning rub:
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or sweet paprika
- 1 teaspoon dried thyme or Italian seasoning
Searing & aromatics:
- 2 tablespoons avocado oil or canola oil
- Use a high-heat oil so it does not burn during searing.
- 1 large yellow onion, sliced
- 4 cloves garlic, minced (or 1 ½ teaspoons garlic paste from a tube as a shortcut)
- 2 tablespoons tomato paste (canned or from a tube; I like the tube for easy storage)
Cooking liquid:
- 1 ½ cups beef broth or stock (low sodium so you control the salt)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce or tamari (adds depth and umami)
Veggies (optional but classic):
- 4–5 medium carrots, cut into big chunks
- 1 pound baby potatoes or quartered Yukon Gold potatoes
Gravy finish:
- 2–3 tablespoons cornstarch
- 3 tablespoons cold water
- 1–2 tablespoons butter (optional, for extra silky gravy)
- Extra salt and pepper to taste
Pantry shortcuts and notes:
- Use onion powder and garlic powder if you do not feel like chopping.
- Tomato paste from a tube keeps well and saves waste.
- Store-brand beef broth usually works fine; choose low sodium when possible.
Equipment list:
- 6- or 8-quart Instant Pot or similar electric pressure cooker
- Tongs for turning the roast
- Wooden spoon or spatula for scraping browned bits
- Small bowl and whisk for cornstarch slurry
- Cutting board and sharp knife
Quick Tips & substitutions
- Pat the roast dry before seasoning so it browns better.
- Cut a very large roast into 2–3 chunks so it cooks more evenly.
- Use chuck roast when possible; it gives the most tender, shreddable result.
- Brown the meat in batches if needed so you do not crowd the pot.
- Deglaze the pot with a splash of broth after searing so nothing sticks or burns.
- Skip the potatoes in the pot if you want low-carb; serve with cauliflower mash instead.
- Use tamari or coconut aminos in place of soy sauce for gluten-free needs.
- Swap cornstarch with arrowroot powder if you avoid corn.
- Leave out the butter at the end and use oil if you want a dairy-free gravy.
- Add extra broth if your Instant Pot shows a burn warning; that extra liquid saves the dish.
How to Make Instant Pot Roast Beef and Gravy Recipe
Season and prep the roast
Pat the chuck roast dry with paper towels so the seasoning sticks and browns well. Mix salt, pepper, garlic powder, onion powder, smoked paprika, and dried thyme in a small bowl. Rub the spice mix all over the roast, including the sides and any crevices.
Slice the onion, chop the carrots, and cut the potatoes if you use them. Mince the garlic or squeeze it from a tube. Keep everything close to the stove so you move quickly once the pot heats.
Sear the beef
Set the Instant Pot to Sauté on High and let it heat for 2–3 minutes. Add the oil, then place the roast in the pot and sear each side for about 3–4 minutes until it develops a deep brown crust. Use tongs to turn the roast and hold it on its edges for a minute if it has thick sides.
Lift the roast out to a plate. You now have a flavorful browned surface on the beef and tasty bits stuck to the bottom of the pot. Those bits will give the gravy serious flavor.
Build the flavor base
Add the sliced onion to the pot and stir it in the remaining oil and beef drippings. Sauté for 3–4 minutes until the onion softens and picks up color. Add the garlic and cook about 30 seconds so it smells fragrant but does not burn.
Stir in the tomato paste and cook it for another minute to deepen the flavor. Pour in a splash of beef broth and scrape the bottom of the pot with a wooden spoon to loosen every browned bit. This step keeps the Instant Pot from showing a burn warning later.
Add liquid and pressure cook
Pour in the rest of the beef broth along with Worcestershire sauce and soy sauce or tamari. Stir everything together. Nestle the seared roast back into the pot, along with any juices that collected on the plate.
Lock the lid, set the valve to Sealing, and cook on High Pressure for 60 minutes for a 3-pound roast or 70 minutes for a 4-pound roast. Let the pressure release naturally for 15–20 minutes so the meat relaxes and stays tender. After that, move the valve to Venting to release any remaining pressure.
Add veggies (optional timing)
If you want very soft, stew-style veggies, add the carrots and potatoes before you start pressure cooking the roast. They will cook the entire time and turn very tender. This style works great if you like them to soak up lots of gravy.
If you want firmer veggies, cook the roast alone first. After the initial cook and partial pressure release, open the lid, add carrots and potatoes around the roast, then cook on High Pressure for 5 minutes with a quick release. This timing keeps the veggies intact while they still absorb flavor.
Shred or slice the roast
Transfer the roast to a cutting board or large plate. Let it rest for 5–10 minutes so the juices settle. Use two forks to pull the meat into large chunks or shreds, or slice it across the grain if it holds together.
Skim excess fat from the surface of the cooking liquid if you see a thick layer. You can save a little of that fat for flavor, but remove any large pools so the gravy tastes balanced. Keep the meat loosely covered with foil while you finish the gravy.
Make the gravy
Set the Instant Pot back to Sauté and bring the cooking liquid to a gentle simmer. In a small bowl, whisk the cornstarch and cold water until smooth. Slowly pour the slurry into the simmering liquid while you whisk.
Stir and simmer for 2–3 minutes until the gravy thickens to your liking. Add a tablespoon or two of butter if you want extra richness and shine. Taste and adjust with more salt and pepper if needed.
Combine and serve
Add the shredded or sliced roast back into the pot and stir to coat it with gravy, or spoon gravy over slices on a platter. Add the cooked carrots and potatoes around the meat if you used them. Serve hot with extra gravy on the side so everyone can sauce their plate generously.
Recipe Variations
- Gluten-free: Use tamari or coconut aminos instead of soy sauce and confirm your broth label lists gluten-free.
- Dairy-free: Skip the butter in the gravy and use oil only.
- Low carb: Leave out the potatoes and serve the roast beef and gravy over mashed cauliflower or steamed green beans.
- Extra veggie: Add mushrooms and celery along with the onions for more flavor and texture.
- Herb-forward: Stir in fresh chopped parsley or rosemary at the end for a bright finish.
- Spice kick: Add red pepper flakes or a pinch of cayenne to the seasoning rub.
Ways to Serve Instant Pot Roast Beef and Gravy Recipe
- Spoon the roast beef and gravy over creamy mashed potatoes.
- Serve with egg noodles or buttered pasta for a cozy bowl.
- Pair with rice and steamed broccoli for a simple plate.
- Load it into toasted rolls with extra gravy for a hot sandwich.
- Serve with roasted or steamed vegetables and a crisp salad.
Storage Success
Store leftover roast beef and gravy in an airtight container in the fridge for up to 4 days. Keep the meat submerged in gravy so it stays moist and reheats better. Reheat gently on the stove over low heat or in the microwave with a splash of broth if it looks thick.
Freeze portions of beef and gravy together in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then warm on the stove while you stir so the gravy smooths out again.