Instant Pot Beef Pot Roast with Gravy Recipe

This Instant Pot Beef Pot Roast with Gravy is a hearty six-serving dinner made with a 3-pound boneless chuck roast, onions, carrots, baby potatoes, beef broth, and a savory cornstarch-thickened gravy. The roast cooks under high pressure for 60 minutes, followed by a 15- to 20-minute natural release, while the vegetables cook separately for 5 minutes so they retain more of their shape.

Each bite delivers tender, pull-apart beef, buttery potatoes, sweet carrots, and a deeply savory gravy flavored with garlic, tomato paste, Worcestershire sauce, thyme, and rosemary. With about 20 minutes of preparation and an approximate total time of 1 hour 45 minutes to 2 hours, this pressure-cooker pot roast is a comforting dinner for a family meal or Sunday-style supper.

Why You’ll Love This Recipe

This Instant Pot pot roast has the cozy character of a long-simmered Sunday dinner without requiring hours at the stove. Pressure cooking turns a well-marbled chuck roast into fork-tender beef while the broth collects the flavor of seared meat, onion, garlic, herbs, and tomato paste.

The gravy is made directly from the strained-free cooking liquid, so every spoonful tastes like the roast. A quick cornstarch slurry gives it a smooth, glossy texture that clings beautifully to beef, potatoes, and carrots.

The two-stage method is especially useful. The roast gets the full 60 minutes it needs for tenderness, while the vegetables cook afterward for 5 minutes, which helps baby potatoes and carrot pieces keep their shape instead of becoming overly soft.

If you enjoy easy pressure-cooker comfort food, our Instant Pot chicken noodle soup is another satisfying dinner to keep in your rotation.

Ingredients You’ll Need

Choose a boneless chuck roast with visible marbling throughout the meat. Chuck contains enough connective tissue and fat to become tender under pressure and create a fuller, beefier cooking liquid than a lean round roast.

• Beef and seasoning: You will need a 3-pound boneless chuck roast, 2 teaspoons kosher salt divided between seasoning and cooking, and 1 teaspoon freshly ground black pepper.
• Aromatic base: Olive oil, one large yellow onion, four minced garlic cloves, tomato paste, and Worcestershire sauce build the savory foundation.
• Liquid and herbs: Low-sodium beef broth, thyme, and rosemary season the pot while leaving enough control for final seasoning.
• Vegetables: One pound of carrots and 1 1/2 pounds of baby Yukon Gold or red potatoes make the dinner complete.
• Gravy: Equal parts cornstarch and cold water form a slurry that thickens the hot broth in just 2 to 4 minutes.

Baby potatoes can be left whole when they are small. Cut larger ones in half so they cook evenly with the 2-inch carrot pieces.

For another hearty meal built around beef and vegetables, take a look at this slow cooker beef stew when you want a lower-effort alternative.

How to Make It Step-by-Step

Step 1: Pat the chuck roast thoroughly dry with paper towels, then season all sides with approximately 1 1/2 teaspoons of the kosher salt and all of the black pepper. Dry meat browns more effectively, giving the finished gravy a darker, more savory flavor.

Step 2: Set the Instant Pot to Sauté and add the olive oil. Once the oil is hot, sear the roast for about 3 to 4 minutes per side, working in batches if necessary, then transfer it to a plate.

Step 3: Add the onion to the same pot and cook for 2 to 3 minutes, stirring to soften the edges. Add the garlic and tomato paste and cook for about 30 seconds, just until fragrant.

Step 4: Pour in the beef broth and Worcestershire sauce. Use a wooden spoon or silicone spatula to scrape all browned bits from the bottom, because those bits add flavor and any stuck-on fond can trigger the Instant Pot’s Burn warning.

Step 5: Return the seared roast to the pot and add the thyme, rosemary, and remaining salt. Lock the lid securely, set the valve according to your model’s pressure-cooking instructions, and cook on High Pressure for 60 minutes.

Step 6: Let the pressure release naturally for 15 to 20 minutes after the cooking cycle ends. This slower release gives the beef time to relax and helps prevent hot cooking liquid from splattering during an immediate quick release.

Step 7: Release any remaining pressure, open the lid, and carefully transfer the roast to a serving platter. Add the carrots and potatoes to the cooking liquid, close the lid, and cook on High Pressure for 5 minutes.

Step 8: Perform a quick release after the vegetable cycle and remove the carrots and potatoes with a slotted spoon. Arrange them around the roast, leaving the seasoned broth in the Instant Pot for the gravy.

Step 9: Switch the Instant Pot to Sauté and bring the cooking liquid to a gentle simmer. In a small bowl, whisk the cornstarch and cold water until completely smooth, with no dry pockets remaining.

Step 10: Slowly whisk the slurry into the simmering liquid and cook for 2 to 4 minutes, stirring often, until the gravy thickens. Taste and adjust salt and pepper, then slice or pull apart the roast and spoon the gravy over everything.

Pro Tips for Tender Beef and Smooth Gravy

Do not skip the sear. Browning the roast creates flavorful fond that becomes part of the broth. If the roast is too large for one layer, sear it in batches rather than crowding the pot.

Deglaze carefully. After adding broth and Worcestershire sauce, scrape the entire bottom surface before pressure cooking. This step is important for both flavor and avoiding a Burn warning.

Use natural release for the roast. A quick release immediately after the 60-minute cycle can leave the beef less tender and may cause the hot liquid to splatter. The 15- to 20-minute natural release is worth the extra time.

Keep the slurry cold until needed. Mixing cornstarch with cold water first prevents lumps. Add it gradually to simmering broth while whisking, then allow 2 to 4 minutes for the gravy to reach its full thickness.

Choose your vegetable texture. Cooking carrots and potatoes after the roast takes an additional 5-minute pressure cycle but produces firmer pieces. For convenience, vegetables may be added before the main cycle, although they will be very soft after 60 minutes.

For a party-friendly pressure-cooker option, our Instant Pot Buffalo chicken wings make a lively appetizer before a cozy dinner.

Serving Suggestions

Serve the roast on a large platter with the potatoes and carrots tucked around it, then pour a generous amount of gravy over the beef. A little chopped fresh parsley adds color and a clean herbal finish without distracting from the rich sauce.

The meal is substantial on its own, but a simple green vegetable makes a pleasant contrast. Steamed green beans, peas, or a crisp leafy salad can balance the richness of the gravy.

If you prefer to serve the beef pulled apart, use two forks to separate it into large tender pieces. Spoon the gravy over each portion so the shredded edges stay moist.

For a meatless weeknight idea on another day, try this one-pot farmers market pasta with seasonal vegetables.

Storage and Reheating

Cool leftover beef, vegetables, and gravy promptly, then store them in airtight containers in the refrigerator. Keeping the meat with some gravy helps prevent it from drying out.

Reheat portions gently on the stovetop or in the microwave until hot throughout. Add a splash of beef broth or water if the gravy has thickened too much in the refrigerator, and stir occasionally as it warms.

For the best texture, slice or pull apart only the amount of beef you plan to serve. Keep the remaining roast in larger pieces and coat it with gravy before reheating.

Once dinner is finished, a small sweet treat such as our chocolate chip cookie dough fudge is a fun way to finish the meal.

Instant Pot Beef Pot Roast with Gravy

Tender chuck roast, carrots, potatoes, and onions cook in a savory broth before the cooking liquid is finished with a silky cornstarch gravy. This classic Instant Pot dinner serves six.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 minute min

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

Roast and Seasoning

• 3 pounds Boneless beef chuck roast
• 2 teaspoons Kosher salt, divided
• 1 teaspoon Freshly ground black pepper

Cooking Base

• 2 tablespoons Olive oil
• 1 large Large yellow onion, cut into wedges or chopped
• 4 cloves Garlic, minced
• 1 tablespoon Tomato paste
• 1 tablespoon Worcestershire sauce
• 1 1/2 cups Low-sodium beef broth
• 1 teaspoon or 3 to 4 sprigs Dried thyme or fresh thyme sprigs
• 1 teaspoon or 1 sprig Dried rosemary or fresh rosemary sprig

Vegetables

• 1 pound Carrots, peeled and cut into 2-inch pieces
• 1 1/2 pounds Baby Yukon Gold or red potatoes

Gravy

• 3 tablespoons Cornstarch
• 3 tablespoons Cold water

Garnish

• 1 tablespoon, optional Fresh parsley, chopped

Method

 

Step-by-Step

1. Pat the chuck roast dry. Season all over with approximately 1 1/2 teaspoons of the kosher salt and all of the black pepper.
2. Set the Instant Pot to Sauté and add the olive oil. Sear the roast for about 3 to 4 minutes per side, working in batches if needed, then transfer it to a plate.
3. Add the onion and cook for 2 to 3 minutes. Stir in the garlic and tomato paste and cook for about 30 seconds.
4. Pour in the beef broth and Worcestershire sauce. Scrape every browned bit from the bottom of the pot to reduce the chance of a Burn warning.
5. Return the roast to the pot and add the thyme, rosemary, and remaining salt. Lock the lid and set the Instant Pot to High Pressure for 60 minutes.
6. When the cooking cycle ends, allow a natural pressure release for 15 to 20 minutes. Release any remaining pressure carefully before opening the lid.
7. Transfer the roast to a platter. Add the carrots and potatoes to the hot cooking liquid, lock the lid, and cook on High Pressure for 5 minutes, followed by a quick release.
8. Move the cooked vegetables to the serving platter with the roast. Switch the Instant Pot to Sauté so the cooking liquid comes to a gentle simmer.
9. Whisk the cornstarch and cold water together in a small bowl until smooth. Whisk the slurry into the hot cooking liquid and simmer for 2 to 4 minutes, until the gravy thickens.
10. Taste the gravy and adjust the salt and pepper as needed. Slice or pull apart the beef, spoon the gravy over the roast and vegetables, and finish with chopped parsley if desired.

Notes

Use well-marbled chuck roast for the most tender beef and richest gravy. Thoroughly scrape the pot after searing. Cooking the vegetables separately keeps them firmer; adding them before the 60-minute roast cycle is more convenient but produces very soft vegetables. Refrigerate leftovers promptly and reheat gently with extra gravy or broth.

Final Thoughts

This Instant Pot Beef Pot Roast with Gravy brings together tender chuck roast, fragrant herbs, sweet carrots, creamy potatoes, and a rich homemade sauce in one dependable dinner. Searing first, deglazing thoroughly, and using a natural release are the small details that make a major difference in the finished dish.

Cook the vegetables separately when you want them to hold their shape, or add them with the roast when maximum convenience matters most. Either way, ladle the gravy generously and serve this comforting meal while everything is hot and tender.