Instant Pot Roast Beef And Gravy Recipe

There’s something deeply comforting about roast beef with gravy, especially when you can make it in the Instant Pot without compromising any of those classic flavors. The beef is melt-in-your-mouth tender, the gravy rich and flavorful, and you’ve got a full spread of veggies—all in one pot! This recipe is a game-changer for busy weeknights or relaxed Sunday dinners alike.

I remember the first time I tried making roast beef in the Instant Pot, I was a little skeptical. Would it really taste like the slow-cooked version I grew up with? Would the beef be juicy enough? But the Instant Pot worked its magic, cutting hours of cooking time without sacrificing any flavor. And the best part? Less cleanup. Let me take you through each step of this foolproof recipe so you can enjoy it, too!

this RECIPE

A little background on roast beef and gravy

Roast beef has been a staple of hearty dinners across many cultures for centuries. Traditionally, it’s cooked low and slow, often with a variety of root vegetables, to develop those deep, savory flavors. But thanks to the Instant Pot, we can recreate that same warmth and richness in a fraction of the time. Using high-pressure cooking helps break down the tougher fibers in the chuck roast, making it wonderfully tender without hours in the oven.

And the gravy? That’s the real magic. In classic recipes, you’d simmer beef drippings with flour or cornstarch to get that rich, velvety consistency. Here, the Instant Pot helps us achieve the same result with a quick sauté. You’ll get a flavorful sauce that perfectly complements the meat and vegetables.

Ingredients: what you need and some handy swaps

Let’s take a look at each ingredient in this Instant Pot roast beef and gravy and how it contributes to the final dish:

• Chuck roast beef (3 lb): Chuck roast is ideal for pressure cooking because it’s a tougher cut that turns wonderfully tender under high pressure. If you’re out of chuck, brisket or even bottom round can work, but expect slightly different textures.
• Salt & pepper: These basics season the meat and build a foundation for all the other flavors.
• Olive oil: For browning the beef. You could also use avocado oil or vegetable oil, but olive oil adds a lovely depth.
• Onion: Adds sweetness and depth to the broth and gravy. Yellow or white onions work best.
• Garlic (3 cloves): Garlic brings a mellow warmth. Fresh is best, but in a pinch, you could use 1/2 teaspoon of garlic powder.
• Montreal Steak Spice: A blend of spices that adds a kick of flavor to the beef. If you don’t have it, a mix of paprika, black pepper, garlic powder, and onion powder does the trick.
• Bay leaves: These aromatic leaves add subtle depth. If you’re out, a dash of thyme or rosemary can work, too.
• Chicken broth (2 ½ cups): This forms the base of the gravy. Low-sodium broth helps control the saltiness. You can swap with beef broth for an even richer flavor.
• Soy sauce: Adds umami depth to the gravy. If you’re avoiding soy, coconut aminos are a good substitute.
• Red wine (2 tablespoons): Adds acidity and richness. You can skip it or use a splash of balsamic vinegar if needed.
• Mushrooms (8 oz): They add an earthy flavor and texture to the dish. Cremini or button mushrooms are great choices.
• Carrots (2): Sweet and hearty, carrots bring color and a touch of sweetness.
• Baby potatoes (1-2 lb): These hold up well to pressure cooking and make for a pretty presentation. Yukon Golds or red potatoes also work.
• Cornstarch (5 tablespoons): Mixed with cold water, this thickens the gravy. If you’re out, use flour, but note you’ll need to whisk it well to avoid lumps.

Essential kitchen tools

Here’s what you’ll need to pull off this meal without a hitch:

• Instant Pot: Of course! You could technically use any pressure cooker, but the Instant Pot’s sauté function is perfect for browning the beef and making the gravy.
• Tongs: For flipping the beef as it browns. A good set of tongs makes this easier and keeps your hands safe from hot oil splatter.
• Measuring cups and spoons: Essential for getting the right balance in the gravy.
• A wooden spoon or spatula: Great for scraping up the browned bits from the bottom of the pot (that’s where all the flavor is!).

Step-by-step: making roast beef and gravy in your Instant Pot

Step 1: Prep the beef

Start by patting your chuck roast dry with paper towels. This helps with browning, which adds a lot of flavor. Sprinkle both sides generously with salt and pepper.

Step 2: Sear the beef

Turn your Instant Pot to sauté mode and add the olive oil. Once it’s hot, add the chuck roast. Sear each side for about 8 minutes, until it’s nicely browned. Don’t skip this step! Browning locks in the juices and adds a delicious crust. Once done, remove the beef and set it aside.

Step 3: Sauté the aromatics

In the same pot (don’t clean it!), add the sliced onion. Sauté until it softens, about 5 minutes. Add the chopped garlic, Montreal Steak Spice, and bay leaves, and let everything cook for another minute. The smell at this point? Absolutely heavenly.

Step 4: Add the liquids

Pour in the chicken broth, soy sauce, and red wine. Give it a good stir, scraping up any browned bits on the bottom (those bits = pure flavor). Taste the broth and adjust the salt and pepper if needed.

Step 5: Pressure cook the beef

Place the browned roast back into the Instant Pot, cover with the lid, and set to Meat/Stew mode on High Pressure. Cook for 45 minutes, then let the pressure release naturally for about 25 minutes. This rest time makes the beef ultra-tender.

Step 6: Cook the veggies

Carefully remove the beef and set it on a plate, covering it with foil to keep warm. Add the mushrooms, carrots, and baby potatoes to the Instant Pot. Cover and cook on High Pressure for 5 minutes, followed by a quick release.

Step 7: Thicken the gravy

Transfer the veggies to a serving plate. With the Instant Pot back on sauté mode, stir in the cornstarch slurry (cornstarch mixed with cold water). Bring it to a boil, stirring constantly, until the gravy thickens—about 1 minute. Pour this rich gravy over the roast and vegetables.

Variations and adaptations

• Make it gluten-free: This recipe is already gluten-free since it uses cornstarch instead of flour. Just double-check that your soy sauce is gluten-free!
• Keto-friendly: Swap the potatoes with radishes or cauliflower florets for a low-carb twist.
• Add more veggies: Try adding parsnips or turnips for extra depth. Or, if it’s spring, throw in some asparagus spears at the very end.
• Red wine substitute: For those who avoid alcohol, a splash of balsamic vinegar adds similar acidity and depth.
• Herb boost: Add fresh rosemary or thyme with the bay leaves for a more herby aroma.

Serving suggestions

Serve this roast beef with a generous pour of gravy over the top, with vegetables on the side. For a pop of color, sprinkle with finely chopped parsley. A side of crusty bread or buttery mashed potatoes (for extra indulgence) pairs perfectly with the gravy.

Drink pairings

A medium-bodied red wine, like Merlot or Cabernet Sauvignon, complements the richness of the beef. For non-alcoholic options, try a robust iced tea or a sparkling water with a splash of cranberry juice.

Storage and reheating tips

Leftovers? Lucky you! Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the beef moist. For freezer storage, portion the beef and veggies into airtight containers and freeze for up to 3 months.

Scaling up or down

For a smaller crowd, use a 2 lb roast and cut the cooking time slightly (around 35 minutes). For more people, you can go up to a 4 lb roast, but add 5-10 minutes to the cook time to ensure it’s tender.

Frequently asked questions

1. Can I use frozen beef?
Yes, but it will take longer to cook. Add an extra 15 minutes to the cooking time, and skip the searing step.

2. Can I make this without wine?
Absolutely. Use a splash of balsamic or even apple cider vinegar for acidity.

3. Do I need to brown the meat?
While you can skip it, browning adds a lot of flavor. It’s worth the extra step!

4. Can I use different vegetables?
Yes! Root veggies like parsnips, turnips, or even sweet potatoes work well here.

5. What if my gravy is too thin?
Add more cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) and simmer until thickened.

Print