Instant Pot Pot Roast (with the BEST gravy!) Recipe

If you’ve ever craved a melt-in-your-mouth comfort meal with all the cozy aromas of a long-simmered dinner but without the wait, this Instant Pot Pot Roast (with the BEST gravy!) will absolutely sweep you off your feet. Tender beef, hearty potatoes and carrots, and a luscious, deeply savory gravy make each bite a little declaration of love. Trust me, this is one of those recipes that’ll have your family sprinting to the dinner table, and best of all, it comes together almost effortlessly in your trusty Instant Pot!

this …

Ingredients You’ll Need

This Instant Pot Pot Roast (with the BEST gravy!) comes together with classic, honest ingredients that work together to build maximum flavor and texture. Each item on the list brings something essential—big, beefy richness, buttery potatoes, sweet carrots, and those secret weapon pantry staples that make the flavors unforgettable!

• Beef chuck roast (3 lbs, cut into 1lb chunks): The star of the show! Chuck roast transforms into fork-tender pieces in the Instant Pot and is full of flavor.
• Seasoning salt (Lawry’s), garlic powder, dried parsley, onion powder, black pepper: Your homemade spice blend for deep, savory flavor from the very first bite.
• Canola oil: For efficient searing of the beef—don’t skip this step, it ramps up the final taste!
• Onion & garlic (finely chopped/minced): A combo that builds the aromatic base for the entire pot roast and gravy.
• Low sodium beef broth (2 cups): Keeps things juicy and gives us plenty of liquid to transform into that dreamy gravy.
• Balsamic vinegar, tomato paste, Worcestershire sauce: These bold flavors add richness, tang, and a fantastic savory depth to the gravy.
• Creamer (baby) potatoes & large carrots: Whole baby potatoes and thick-sliced carrots ensure perfect texture—tender but never mushy.
• Ketchup (or honey): Just a touch brightens up the gravy with balance and a hint of sweetness.
• Cornstarch + water: The final step for thickening your luscious, glossy gravy to perfection.

Variations

One of the best parts about this Instant Pot Pot Roast (with the BEST gravy!) is how easy it is to make your own. Whether you need to swap an ingredient, tailor it for dietary preferences, or just want to experiment, this recipe welcomes your creativity with open arms!

• Swap the Veggies: Try parsnips, turnips, or sweet potatoes for a twist, or add mushrooms for deeper umami.
• Make It Gluten-Free: This recipe is naturally gluten-free as written if you use gluten-free Worcestershire sauce—just double-check your broth, too.
• Change Up the Protein: You can use pork shoulder or even boneless short ribs for a fun variation on the classic pot roast.
• Low-Carb Option: Leave out the potatoes and add extra carrots, celery, or cauliflower florets to keep things lighter.

How to Make Instant Pot Pot Roast (with the BEST gravy!)

Step 1: Make the Flavorful Spice Mixture

In a small bowl, stir together your seasoning salt, garlic powder, dried parsley, onion powder, and black pepper. Rub this blend all over the beef chunks—get into every nook and cranny! This not only infuses the roast with fantastic flavor, but also helps build a tasty crust later when searing.

Step 2: Sear the Beef for Maximum Flavor

Set your Instant Pot to sauté and, once it reads “hot,” swirl in the canola oil. Working in batches, brown the roast pieces on all sides (about 2–3 minutes per side). Don’t rush this step—let the beef develop a golden crust, which adds huge depth to both the gravy and the final dish.

Step 3: Build the Gravy Base

After removing the browned beef, add your chopped onion—sauté until soft and just starting to turn golden (add a splash of oil if needed). Toss in the minced garlic and let it get fragrant, about 1 minute. The kitchen will already smell like home!

Step 4: Add Liquids and Loosen the Flavor Bits

Pour the broth, balsamic vinegar, tomato paste, and Worcestershire into the pot. Use a wooden spoon to loosen all those tasty browned bits from the bottom (this is essential—those bits are pure flavor and will prevent a burn notice later!). Stir until combined, inviting all those layers to mingle together.

Step 5: Pressure Cook the Roast

Return the beef and any collected juices to the Instant Pot. Seal the lid, close the valve, and set to Manual or Pressure Cook for 65 minutes (if your roast is frozen, cook for 90–100 minutes). Now sit back and enjoy the anticipation—it’s worth it!

Step 6: Natural Release and Rest

When the timer is up, let the pressure naturally release for 10–15 minutes before carefully venting the remaining pressure. Transfer the beef to a plate, cover with foil, and let it rest while you move on to the veggies.

Step 7: Cook the Potatoes and Carrots

Add whole baby potatoes and chunky carrots to the pot. Seal the lid again, set for an additional 3 minutes at high pressure, then let pressure release naturally for 5 minutes before venting. This timing keeps the veggies perfectly tender with zero mushiness!

Step 8: Shred the Beef & Make the BEST Gravy

While the veggies steam, shred the beef with two forks and keep it warm. To transform your cooking liquid into the BEST gravy, stir in a tablespoon of ketchup for brightness, then whisk the cornstarch and water together and mix into the sauce. Turn sauté back on and stir until you have a glossy, thick gravy that dreams are made of.

Step 9: Serve & Savor

Arrange your luscious shredded beef, potatoes, and carrots onto a platter, and pour that sensational gravy generously over everything. Every bite will have you swooning, I promise.

How to Serve Instant Pot Pot Roast (with the BEST gravy!)

Garnishes

A handful of chopped fresh parsley or thyme scattered over your Instant Pot Pot Roast (with the BEST gravy!) gives a pop of color and a punch of fresh flavor that beautifully complements the earthy, rich meat. A light sprinkle of flaky sea salt just before serving is also magic!

Side Dishes

While the potatoes and carrots make this a complete meal, you can never go wrong with a fresh crusty bread loaf to soak up all the gravy. For a green boost, serve with a simple salad, garlicky green beans, or some buttery peas on the side. It’s pure comfort food heaven.

Creative Ways to Present

Tuck the shredded beef on a big rustic platter, surround it with glistening potatoes and carrots, then ladle generous spoonfuls of that shiny brown gravy on top. Or, for a special twist, pile the shredded beef and veggies onto toasted ciabatta rolls for sensational pot roast sandwiches—extra gravy on the side for dipping is a must!

Make Ahead and Storage

Storing Leftovers

Leftovers of this Instant Pot Pot Roast (with the BEST gravy!) are a pure gift for busy days! Store cooled meat, veggies, and gravy in airtight containers in the fridge and enjoy the next few days—if anything, the flavors get even better overnight.

Freezing

This recipe freezes like a dream! Tuck portions of beef, vegetables, and gravy into freezer-safe containers or bags (squeeze out extra air) and freeze for up to 3 months. Thaw overnight in the fridge before reheating for ultimate convenience.

Reheating

To reheat, warm gently in a saucepan on the stove with a splash of broth or water to loosen the gravy, or use your microwave in short bursts, stirring gently in between. Everything will taste every bit as rich and satisfying as the day you made it!

FAQs

Final Thoughts

If you’re searching for that heartwarming, soul-soothing meal to make dinnertime extra special, look no further than this Instant Pot Pot Roast (with the BEST gravy!). It’s the kind of recipe that’s meant to be shared, again and again, filling your kitchen with delicious aromas and happy, hungry faces. I can’t wait for you to try it—trust me, you’ll fall in love with every bite!

Print