Instant Pot Roast Beef and Gravy Recipe

If you’re craving a meal that’s as comforting as a big, warm hug, you absolutely have to make this Instant Pot Roast Beef and Gravy! It’s melt-in-your-mouth tender, so full of savory flavor, and comes together with so much less effort than traditional oven roasting—your family will think you spent hours at the stove (but your secret’s safe with me!).

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Ingredients You’ll Need

Just a handful of familiar pantry staples and fresh produce are all you need to create unforgettable Instant Pot Roast Beef and Gravy. Each ingredient here was chosen to add depth, richness, or that little pop of color — and every single one has a special job!

• Chuck roast (3 lb, not frozen): The classic cut for pot roast—marbled with enough fat to become incredibly juicy and tender under pressure.
• Salt & pepper, to taste: Simple seasonings that help amplify all the savory flavors hiding in your beef.
• Olive oil (2 tablespoons): For a gorgeous golden sear and a hint of richness.
• Large onion, sliced: As the onion cooks, it melts into the gravy and infuses each bite with sweetness.
• Garlic, finely chopped (3 cloves): Adds aromatic depth that wakes up the whole dish.
• Montreal Steak Spice (1 tablespoon): This blend gives the roast a little punch—smoky, garlicky, and just a tad peppery!
• Bay leaves (2): For subtle herbal notes as the beef simmers.
• Chicken broth (2½ cups, low-sodium): The main base of our hearty gravy—it keeps everything juicy and flavorful.
• Soy sauce (1 tablespoon): For that touch of umami and gorgeous color in the finished gravy.
• Red wine (2 tablespoons): Elevates the sauce and adds a little “something special”—but you can skip if you prefer non-alcoholic.
• Mushrooms, quartered (8 oz): These soak up all those tasty juices and add an earthy bite.
• Carrots, chopped (2): Tender, sweet, and perfectly cooked every time!
• Golden baby potatoes (1–2 lb): No peeling needed, and they add a buttery, creamy texture to the plate.
• Cornstarch slurry (5 tablespoons cornstarch + 5 tablespoons cold water): Thickens that incredible gravy to absolute perfection.

Variations

One of the best things about Instant Pot Roast Beef and Gravy is how endlessly flexible it is. Feel free to get creative, swap out veggies, or tailor it for your family’s taste buds—it’s a recipe that adapts right along with you!

• Different Veggies: Try swapping in parsnips, pearl onions, or chunks of celery for more color and texture.
• Gluten-Free Version: Use tamari instead of regular soy sauce, and double-check your Montreal steak seasoning for any hidden gluten.
• Lower-Carb Twist: Skip the potatoes and add more mushrooms or even rutabaga for a low-carb feast.
• No Wine Needed: Omit the red wine entirely and bump up the broth or add a splash of balsamic vinegar for brightness.

How to Make Instant Pot Roast Beef and Gravy

Step 1: Sear and Season the Beef

Pat your chuck roast dry with paper towels (this helps you get that irresistible golden crust). Generously season on all sides with salt and pepper. Set your Instant Pot to sauté mode, add the olive oil, and brown the beef for 8 minutes per side—don’t rush! This is where all that deep, savory flavor begins.

Step 2: Build the Flavor Base

Remove the browned beef to a plate. Now, add the sliced onions right into those delicious browned bits left behind. Sauté until the onions are soft and golden, about 5 minutes, then stir in the chopped garlic, Montreal steak spice, and bay leaves. Sauté one minute more to unlock all that aroma.

Step 3: Deglaze and Pressure Cook the Roast

Pour in the chicken broth, soy sauce, and red wine, scraping up any browned bits from the bottom (that’s pure flavor!). Taste and adjust seasoning, then nestle the seared roast back in. Lock the lid, select Meat/Stew Mode, and cook on High Pressure for 45 minutes followed by a Natural Release for 25 minutes. Your kitchen will already smell like Sunday dinner at Grandma’s!

Step 4: Cook the Veggies

When the pressure drops, carefully open the lid and remove the roast. Tent it with foil. Now add the quartered mushrooms, carrots, and baby potatoes to the flavorful broth in the pot. Seal, cook at high pressure for 5 minutes, then quick release. The veggies come out perfectly tender—never mushy!

Step 5: Make the Gravy

Transfer the cooked vegetables to your serving platter, and slice the roast beef. With your Instant Pot back on sauté mode, stir in the cornstarch slurry and simmer for just one minute. Instantly, you’ll have a glossy, flavor-packed gravy that tastes absolutely homemade.

Step 6: Assemble and Garnish

Layer your sliced Instant Pot Roast Beef over the platter of vegetables, then pour that gorgeous, savory gravy right over the top. Finish with a sprinkle of parsley—and get those plates ready, because you’re about to serve pure comfort!

How to Serve Instant Pot Roast Beef and Gravy

Garnishes

A shower of fresh parsley is my favorite finishing touch—it adds a burst of color and brightness. For a little more pizzazz, try a sprinkle of chives or a dusting of coarsely cracked black pepper. Those little flecks make every plate look inviting!

Side Dishes

This Instant Pot Roast Beef and Gravy is a meal in itself, but it’s heavenly with a side of creamy mashed potatoes, warm dinner rolls, or buttered green beans. If you want to really go all out, a crisp green salad adds just the right amount of freshness to balance those rich flavors.

Creative Ways to Present

You can serve it family-style on a big platter, with beef layered over veggies and the gravy drizzled on top—absolutely stunning for Sunday dinners! Or go bistro-casual and pile everything into deep bowls. For leftovers, try the beef on toasted buns with pickled onions for the world’s coziest sandwich.

Make Ahead and Storage

Storing Leftovers

Let leftover Instant Pot Roast Beef and Gravy cool completely, then store the meat, veggies, and gravy together or separately in airtight containers. They’ll keep fresh and tasty in the refrigerator for up to 4 days—making quick, delicious lunches or repeat dinners a breeze!

Freezing

This recipe freezes beautifully. Portion sliced beef, vegetables, and gravy into freezer-safe containers (removing as much air as possible) and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best texture.

Reheating

For best results, reheat gently on the stove or in your microwave, adding a splash of broth or water if the gravy has thickened. Stir occasionally until hot throughout—and enjoy a meal that tastes as amazing as day one!

FAQs

Final Thoughts

Instant Pot Roast Beef and Gravy really is the kind of meal that makes everyone at the table smile. It’s easy enough for a busy weeknight, but so memorable you’ll want to serve it for special gatherings too. I hope it finds its way into your family’s regular rotation—bon appétit!

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