Instant Pot Roast Beef And Gravy Recipe

There’s something about a roast beef dinner that feels like a warm hug on a plate. And when you can make it in the Instant Pot, with everything coming together in just over an hour, well, it becomes an absolute lifesaver for busy weeknights or special weekend meals. What I love most about this recipe is how the beef becomes melt-in-your-mouth tender, and the gravy—oh, the gravy—is rich and flavorful, perfect for drizzling over the veggies and potatoes. Trust me, this is the kind of dish that will make your kitchen smell heavenly, and your family rush to the table!

I remember the first time I made this roast beef in my Instant Pot—it was a Sunday, and I was feeling ambitious but also a little crunched for time. Traditionally, roast beef takes hours in the oven, but with the Instant Pot, I managed to have it on the table in just over an hour, tasting like it had been slow-cooking all day. I even got a “this tastes like something from a fancy restaurant” from my husband, and let’s be honest, those moments make all the difference! Plus, the leftovers (if there are any) make for the most amazing roast beef sandwiches the next day.

this RECIPE

A brief history of roast beef (and its Instant Pot evolution)

Roast beef is one of those dishes that’s been around for centuries, tracing its roots back to medieval England where beef was the centerpiece of many feasts. Over time, this humble dish has evolved, becoming a staple in British Sunday roasts and making its way across the pond to North American dinner tables. Traditionally, it’s slow-cooked in the oven, but with the rise of kitchen gadgets like the Instant Pot, we’ve found faster (but still flavorful!) ways to make it. The Instant Pot allows you to achieve that tender, slow-cooked texture in a fraction of the time—perfect for modern home cooks who want the best of both worlds.

Let’s talk ingredients: the stars of this roast

Every great dish starts with great ingredients, and this roast beef recipe is no exception. Here’s why these components work so well together:

• Chuck roast beef: The cut of beef you use is key. Chuck roast is ideal because it’s marbled with fat, which melts down during cooking, making the beef super tender and juicy. If you’re out of chuck roast, you can substitute with brisket or even a top round roast, though the texture might be slightly less tender.
• Onions and garlic: These aromatic vegetables build the base of the flavor. The onions soften and almost melt into the gravy, while the garlic adds that deep, savory richness. If you’re out of fresh garlic, garlic powder will work in a pinch.
• Montreal Steak seasoning: This is a blend of spices like garlic, coriander, and black pepper that adds a bold, peppery flavor to the beef. If you don’t have this on hand, you can mix up your own seasoning using those same spices.
• Chicken stock: You might wonder, why chicken stock instead of beef stock? Well, chicken stock tends to have a milder flavor that lets the beef shine, and it helps keep the dish from tasting too salty. In a pinch, you could use vegetable broth or low-sodium beef broth instead.
• Mushrooms, carrots, and baby potatoes: These hearty vegetables make this a one-pot meal. The mushrooms add an earthy flavor to the gravy, the carrots lend sweetness, and the baby potatoes soak up all the delicious juices. You can swap the baby potatoes for sweet potatoes if you’re looking for a slightly different flavor profile.

Kitchen gear: what you need (and what you can skip)

For this recipe, you really don’t need much beyond your trusty Instant Pot, but there are a few other tools that can make your life easier:

• Instant Pot: Obviously, the star of the show here. If you don’t have an Instant Pot, you can use a traditional pressure cooker, but cooking times may vary.
• Tongs: These are super helpful for flipping the roast as you brown it. If you don’t have tongs, a large fork or spatula works too.
• Wooden spoon: Great for scraping up those flavorful brown bits from the bottom of the pot after searing the beef and sautéing the onions.
• A small whisk or fork: You’ll need this for mixing the cornstarch slurry that thickens the gravy. If you don’t have a whisk, a fork will do just fine.

Step-by-step: how to make this Instant Pot roast beef and gravy

Okay, let’s get into the fun part—actually making this roast! I’ll walk you through each step, sharing tips and tricks along the way.

1. Season and sear the beef
   First things first, pat your chuck roast dry with paper towels. This helps the meat brown better. Season both sides generously with salt and pepper. Turn your Instant Pot on to sauté mode and add the olive oil. Once it’s hot, add the beef and sear it for about 8 minutes on each side until it gets a nice golden-brown crust. (Tip: Don’t skip this step! Browning the meat adds tons of flavor.) After searing, remove the roast and set it aside on a plate.
2. Sauté the aromatics
   In the same pot, toss in your sliced onions and sauté them for about 5 minutes until they’re soft and slightly caramelized. Then, add the minced garlic, Montreal steak seasoning, and bay leaves. Let everything cook for another minute until fragrant. This is when your kitchen will start to smell amazing!
3. Add the liquids and cook the beef
   Pour in the chicken stock and soy sauce, scraping up any browned bits stuck to the bottom of the pot (those bits are flavor gold). Return the roast to the pot, making sure it’s mostly submerged in the liquid. Secure the lid, set the Instant Pot to Meat/Stew mode, and cook at high pressure for 45 minutes. Once it’s done, allow the pressure to naturally release for 25 minutes before opening the lid.
4. Cook the vegetables
   After the beef is done, remove it and let it rest under some foil while you cook the veggies. Add the mushrooms, carrots, and baby potatoes to the pot, cover, and cook on high pressure for 5 minutes. Then, do a quick pressure release.
5. Make the gravy
   Now, for the grand finale—the gravy! Switch your Instant Pot back to sauté mode. In a small bowl, mix the cornstarch with cold water to create a slurry, then stir it into the pot. Bring everything to a boil and cook for 1-2 minutes until the gravy thickens. (Tip: If your gravy is too thick, just add a splash of extra broth or water to thin it out.) Pour the gravy over your sliced beef and veggies, and you’re done!

Variations and adaptations: make this recipe your own

I’m a huge fan of adapting recipes based on what you have on hand or what dietary needs you’re working with. Here are some of my favorite tweaks:

• Gluten-free: This recipe is naturally gluten-free as long as you’re using a gluten-free soy sauce. Tamari or coconut aminos are great substitutes.
• Vegan twist: If you’re cooking for plant-based friends, swap the beef for a large head of cauliflower or some firm tofu, and use vegetable broth instead of chicken stock. The cooking time will be shorter, so keep an eye on the veggies.
• Herb lovers: Add fresh rosemary or thyme to the pot when you’re cooking the beef. These herbs pair beautifully with roast beef and give the dish a fragrant, earthy flavor.
• Add a little heat: If you like things spicy, add a pinch of red pepper flakes or a dash of hot sauce to the broth.

How to serve and present your Instant Pot roast beef

For serving, I like to arrange the sliced roast beef on a large platter, surrounded by the potatoes, carrots, and mushrooms. Drizzle everything with the rich gravy, and sprinkle some fresh parsley on top for a pop of color. If you’re feeling fancy, you can serve the gravy in a separate gravy boat so people can pour it over their servings (or bathe their entire plate in it—I won’t judge!).

Best beverages to serve with your meal

When it comes to drink pairings, a few options really complement this hearty meal. I love serving a cold sparkling water with a slice of lemon or lime to balance the richness of the beef and gravy. If you want something a bit more robust, try a homemade iced tea—something like a black tea with a hint of citrus or even a fruity herbal tea works well. For cooler nights, a warm cup of black tea or a non-alcoholic mulled cider can be a cozy addition to your meal.

Storing and reheating tips

Leftovers of this roast beef are a gift from the food gods. To store, let everything cool completely before transferring to an airtight container. It will keep in the fridge for up to 4 days. When reheating, I like to gently warm the beef and veggies in the microwave or on the stovetop, adding a splash of broth or water to keep everything moist. If you’re freezing the leftovers, slice the beef first and store it with the gravy in freezer-safe containers. It will last up to 3 months in the freezer.

Scaling the recipe for different serving sizes

This recipe serves about 6 people, but you can easily scale it up or down. If you’re cooking for a smaller crowd, use a 2-pound roast instead of 3, and adjust the seasoning and vegetables accordingly. Just be aware that the cooking time won’t change much, since it’s based on getting the beef tender. For larger gatherings, you can cook a bigger roast (up to 4 or 5 pounds), but you may need to add a little extra broth to make sure the meat stays juicy.

Frequently asked questions

Q: Can I use beef broth instead of chicken broth?
A: Yes! Beef broth will give a deeper, richer flavor, but I like the lightness that chicken broth brings. Both work great.

Q: What if my gravy is too thick?
A: No worries! Just add a bit more broth or water and stir until you get your desired consistency.

Q: Can I cook the veggies with the beef from the start?
A: I wouldn’t recommend it. The veggies will get too soft. Cooking them separately keeps them tender but not mushy.

Q: How do I know when the beef is done?
A: The roast should be fork-tender and easy to slice. If it’s still tough, you can cook it for another 10-15 minutes on high pressure.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can! Follow the same steps for browning the beef and sautéing the onions, then transfer everything to a slow cooker. Cook on low for 8 hours.

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