Instant Pot Roast Beef and Gravy Recipe tastes rich, savory, and ultra cozy, with tender shreds of beef swimming in a glossy brown gravy that begs for mashed potatoes. It works perfectly for busy families or meal-preppers who want a Sunday-style dinner in about 1 hour instead of all afternoon. I grew up on slow oven roasts, so this quicker Instant Pot version feels like cheating in the best possible way.
Why You Should Try This Instant Pot Roast Beef and Gravy Recipe
This Instant Pot roast beef and gravy recipe gives you fork-tender meat and deep flavor in a fraction of the usual time. Pressure cooking locks in juices and builds a concentrated gravy that tastes like it simmered all day.
You also use one pot from start to finish, which means fewer dishes and less cleanup. The recipe uses simple pantry ingredients, so you skip fancy shopping and still serve a cozy, old-school roast beef dinner.
“This Instant Pot Roast Beef and Gravy Recipe tastes like a Sunday pot roast that cooked all day, but it hits the table in about an hour and my family licks their plates clean. ★★★★★”
Ingredients You’ll Need
Beef
- 3 to 4 pounds beef chuck roast
- Chuck roast shreds beautifully and stays juicy.
- You can use bottom round or brisket, but chuck gives the most tender result in the Instant Pot.
Veggies & Aromatics
- 1 large yellow onion, sliced
- 3 medium carrots, cut into 1 inch chunks
- 3 celery stalks, cut into 1 inch chunks
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- Canned paste in a tube works great and keeps well in the fridge.
Cooking Liquid & Flavor Boosters
- 1 ½ cups beef broth or stock
- Use low sodium if possible so you control the salt.
- ½ cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- Adds savory depth and color to the gravy.
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed between your fingers
- 2 bay leaves
- 1 ½ teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper
For Browning & Gravy
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- Use a gluten free all purpose blend if you need a gluten free version.
- Optional: ½ teaspoon onion powder and ½ teaspoon garlic powder for extra gravy flavor
Optional Add Ins
- 1 pound baby potatoes, scrubbed and left whole
- Extra carrots, cut into large chunks, if you want more veggies in the pot
Equipment
- 6 or 8 quart Instant Pot or other electric pressure cooker
- Tongs for turning the roast
- Wooden spoon or silicone spatula for scraping browned bits
- Small whisk for the gravy
- Cutting board and sharp knife
- Measuring cups and spoons
Tips & Tricks
- Pat the roast dry with paper towels so it browns better and develops more flavor.
- Cut a large roast into 2 or 3 big chunks so it cooks more evenly and faster.
- Season the beef generously with salt and pepper on all sides before searing.
- Use the sauté function on high to get a deep brown crust on the meat.
- Scrape every browned bit off the bottom after searing so the Instant Pot does not give a burn warning.
- Use low sodium broth so the soy sauce and Worcestershire do not push the salt level too high.
- Add potatoes and extra carrots on top of the roast, not under it, so they do not turn mushy.
- Let the pressure release naturally for at least 10 to 15 minutes so the beef stays tender and juicy.
- Thicken the gravy with a butter and flour paste or slurry instead of dumping flour straight into the pot.
- Taste the gravy at the end and adjust salt, pepper, and Worcestershire until it sings.
- Shred the beef into large chunks, not tiny strings, so it keeps a nice texture in the gravy.
- Chill leftover gravy separately if you want to skim off any fat easily the next day.
How to Make Instant Pot Roast Beef and Gravy Recipe
Step 1: Season and sear the beef
Pat the chuck roast dry with paper towels and cut it into 2 or 3 large pieces. Season each piece on all sides with salt and pepper. Turn the Instant Pot to Sauté on High and let it heat for 2 to 3 minutes, then add the oil.
Place the beef pieces in the pot in a single layer and sear until deep brown on the first side, about 4 to 5 minutes. Turn with tongs and brown the other sides, another 4 to 5 minutes total. Move the browned beef to a plate and keep it nearby.
Step 2: Sauté veggies and aromatics
Add the butter to the pot and let it melt into the browned bits. Stir in the sliced onion, carrots, and celery. Cook and stir until the veggies soften and pick up color, about 5 to 7 minutes.
Add the garlic and tomato paste. Stir and cook 1 to 2 minutes until the garlic smells fragrant and the tomato paste darkens slightly. Sprinkle in onion powder and garlic powder if you use them and stir again.
Step 3: Deglaze and build the cooking liquid
Pour in a splash of beef broth and scrape the bottom of the pot with a wooden spoon. Loosen every browned bit since those bits give flavor and also prevent a burn warning. Once the bottom feels smooth, pour in the rest of the broth and the water.
Stir in Worcestershire sauce, soy sauce, Dijon mustard, thyme, rosemary, bay leaves, and a pinch of extra salt. Mix well so the flavors spread through the liquid. Taste the liquid and adjust seasoning lightly, keeping in mind that it will concentrate during pressure cooking.
Step 4: Pressure cook the roast
Nestle the browned beef pieces into the liquid and veggies. If you use baby potatoes or extra carrots, place them on top of the beef. Make sure the liquid covers at least half of the meat; add a bit more broth or water if needed.
Cancel Sauté, then lock the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 60 minutes for a 3 pound roast or 70 minutes for a 4 pound roast. Once the timer ends, let the pressure release naturally for 15 minutes, then turn the valve to Venting to release any remaining pressure.
Step 5: Shred the beef and strain the liquid
Open the lid and transfer the beef to a cutting board. Remove and discard the bay leaves. If you like super smooth gravy, scoop out the carrots, celery, and onions and set them aside or snack on them.
Shred or slice the beef into large chunks with two forks or a sharp knife. If you want the veggies in the final dish, you can leave them in the pot and skip straining. If you want silky gravy, pour the cooking liquid through a strainer into a bowl, then return the strained liquid to the Instant Pot.
Step 6: Thicken the gravy
Turn the Instant Pot back to Sauté on Low or Normal. In a small bowl, mix the flour with a few tablespoons of the hot cooking liquid until you get a smooth paste with no lumps. Whisk this mixture into the pot.
Simmer the gravy while you whisk for 3 to 5 minutes until it thickens to your liking. Taste and adjust with more salt, pepper, or a splash of Worcestershire sauce if it needs more depth. If the gravy thickens too much, whisk in a bit of water or broth.
Step 7: Combine and serve
Add the shredded or sliced beef back into the gravy and stir gently so every piece gets coated. Let the beef sit in the hot gravy for a few minutes so it soaks up flavor. If you cooked potatoes and extra carrots in the pot, fold them in carefully so they stay in big pieces.
Serve the Instant Pot roast beef and gravy over mashed potatoes, rice, egg noodles, or cauliflower mash. Spoon extra gravy over the top because that gravy tastes like liquid gold. Sprinkle with chopped fresh parsley if you want a little color.
What to Serve with Instant Pot Roast Beef and Gravy Recipe
Serve this Instant Pot roast beef and gravy recipe over creamy mashed potatoes, fluffy white rice, or buttered egg noodles. Add a simple green side like steamed green beans, roasted broccoli, or a crisp salad with a light vinaigrette. Warm dinner rolls or crusty bread help soak up every last bit of gravy. A cold glass of iced tea, lemonade, or sparkling water with lemon rounds out the meal nicely.
Storage Options
- Store leftover roast beef and gravy in an airtight container in the fridge for up to 4 days.
- Chill the gravy separately if you want to skim off any fat after it firms up.
- Freeze portions of beef and gravy in freezer safe containers or bags 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.