Instant Pot Roast Beef and Gravy Recipe

Instant Pot Roast Beef and Gravy Recipe tastes rich, savory, and ultra comforting, with tender slices of beef covered in silky brown gravy. It works perfectly for busy home cooks who want a classic Sunday-style dinner on the table in about 1 hour instead of half a day. I grew up on slow-roasted pot roast, and this pressure cooker version finally convinced my mom that shortcuts can still taste like home.

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. You skip babysitting the oven and still serve a cozy, old-school roast that tastes like it simmered all afternoon.

The pressure cooker locks in juices, so the beef stays moist and flavorful. You also build the gravy right in the same pot, which means fewer dishes and more time to sit at the table instead of at the sink.

“This Instant Pot Roast Beef and Gravy Recipe tastes like a slow-cooked Sunday dinner that magically shows up on a weeknight ★★★★★”

Ingredients You’ll Need

Beef

• 3 to 4 pounds beef chuck roast
  • Chuck roast gives the best flavor and tenderness.
  • You can use bottom round or rump roast, but they turn out a bit firmer and slice more than shred.

Aromatics

• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 2 medium carrots, cut into large chunks
• 2 celery stalks, cut into large chunks

These veggies flavor the broth and gravy. You can skip the celery if you do not have it, but keep the onion and garlic for depth.

Liquid & Flavor Base

• 1 ½ cups low sodium beef broth

  • Use low sodium so you control the salt level.
  • In a pinch, mix water with beef bouillon concentrate and reduce added salt.

• 2 tablespoons tomato paste

  • Adds richness and color to the gravy.

• 2 tablespoons Worcestershire sauce

  • Gives that savory, slightly tangy kick.

• 1 tablespoon soy sauce

  • Deepens the umami flavor and helps the gravy taste like it simmered longer.

Seasonings

• 1 ½ teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed between your fingers
• 1 bay leaf

You can swap thyme and rosemary for an Italian seasoning blend if that is what you keep in your pantry.

For Searing & Gravy

• 2 tablespoons olive oil or avocado oil
• 3 tablespoons unsalted butter, divided
• 3 tablespoons all purpose flour
• 1 teaspoon Dijon mustard (optional, for brightness in the gravy)

If you need a gluten free option, use cornstarch instead of flour and mix it with cold water before adding.

Optional Add In Vegetables

• 1 to 1 ½ pounds baby potatoes or halved small potatoes
• Extra carrots, cut into large chunks

You can cook these in the pot with the roast for a full one pot meal.

Equipment

• 6 or 8 quart Instant Pot or other electric pressure cooker
• Tongs for turning the roast
• Wooden spoon or spatula for scraping browned bits
• Cutting board and sharp knife
• Small bowl and whisk for the gravy

Tips & Tricks

• Pat the roast dry with paper towels so it browns better and develops a flavorful crust.
• Season the beef generously on all sides, since a big roast needs more salt and spices than you think.
• Use the sauté function to brown the meat and veggies right in the Instant Pot so you keep every bit of flavor.
• Scrape the bottom of the pot after searing and add a splash of broth to loosen browned bits, which prevents a burn warning.
• Cut the roast into 2 or 3 large chunks if it feels very thick so it cooks more evenly and turns more tender.
• Add root vegetables like potatoes and carrots on top of the roast, not under it, so they do not overcook and turn mushy.
• Let the pressure release naturally for at least 10 to 15 minutes so the meat relaxes and stays juicy.
• Taste the gravy at the end and adjust salt, pepper, or a splash of Worcestershire sauce to balance the flavors.
• If the gravy tastes too salty, add a bit more broth or water and a small knob of butter to soften the flavor.
• Slice the roast against the grain so each bite feels tender, even with leaner cuts.

How to Make Instant Pot Roast Beef and Gravy Recipe

Step 1: Season the Roast

Pat the chuck roast dry with paper towels.
Mix salt, pepper, onion powder, garlic powder, thyme, and rosemary in a small bowl.
Rub the spice mix all over the roast, pressing it into the surface.

Step 2: Sear the Beef

Turn the Instant Pot to Sauté and set it to High.
Add the oil and 1 tablespoon of butter, and let it heat until it shimmers.
Place the roast in the pot and sear each side for about 3 to 4 minutes, until a deep brown crust forms.
Use tongs to hold the roast on its edges so you brown as much surface as possible, then transfer the roast to a plate.

Step 3: Sauté Aromatics

Add the sliced onion, carrots, and celery to the pot.
Sauté for 3 to 4 minutes, stirring and scraping up browned bits from the bottom.
Add the garlic and cook 30 seconds, just until fragrant, so it does not burn.

Step 4: Build the Cooking Liquid

Stir in the tomato paste and cook 1 minute to caramelize it slightly.
Pour in a splash of beef broth and scrape the bottom of the pot clean with a wooden spoon.
Add the rest of the broth, Worcestershire sauce, soy sauce, and bay leaf, and stir well.

Step 5: Load the Pot

Place the seared roast back into the pot, nestling it into the liquid and vegetables.
If you use potatoes and extra carrots, arrange them on top of the roast in a single layer.
Make sure the liquid covers at least one third to one half of the roast, and add a bit more broth if needed.

Step 6: Pressure Cook

Cancel Sauté and lock the Instant Pot lid in place.
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.
When the timer ends, let the pressure release naturally for 15 minutes, then move the valve to Venting to release any remaining steam.

Step 7: Rest and Slice the Beef

Open the lid and transfer the roast to a cutting board.
Cover it loosely with foil so it stays warm and the juices settle.
Remove the potatoes and carrots to a serving dish if you cooked them in the pot.
Discard the bay leaf and any large celery pieces if you prefer a smoother gravy.

Step 8: Make the Gravy

Turn the Instant Pot back to Sauté.
In a small bowl, melt the remaining 2 tablespoons of butter in the microwave or on the stove and whisk in the flour until smooth.
Whisk this mixture into the hot cooking liquid in the pot.
Stir constantly for 3 to 5 minutes until the gravy thickens to your liking, then whisk in Dijon mustard if you use it and taste for seasoning.

If you prefer a very smooth gravy, you can strain out the vegetables before you thicken the liquid.
You can also blend the veggies into the liquid with an immersion blender to make a thicker, veggie boosted gravy.

Step 9: Serve

Slice the roast against the grain into thick slices or pull it into chunks with two forks.
Arrange the beef on a platter with the potatoes and carrots.
Spoon hot gravy over the top and serve extra on the side so everyone can add more.

What to Serve with Instant Pot Roast Beef and Gravy Recipe

This Instant Pot Roast Beef and Gravy Recipe pairs beautifully with creamy mashed potatoes, buttered egg noodles, or fluffy white rice to soak up all that gravy. Add a bright side like steamed green beans, roasted broccoli, or a crisp salad to balance the richness. Warm dinner rolls or crusty bread help catch every last bit of sauce. A simple fruit salad or vanilla yogurt with berries finishes the meal on a lighter note.

Storage Options

• Store leftover roast beef and gravy in an airtight container in the fridge for up to 4 days.
• Keep the meat and gravy together if you plan to reheat on the stove, or separate them if you want to use the beef in sandwiches.
• Freeze portions of beef and gravy in freezer safe containers for up to 3 months, and label with the date so you do not lose track.
• 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.
• Stir occasionally while reheating so the gravy heats evenly and the beef stays tender.