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Instant Pot Beef Pot Roast with Gravy Recipe

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
Cook Time 1 hour 20 minutes
Total Time 1 minute
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.