Instant Pot Roast Beef and Gravy Recipe

Instant Pot Roast Beef and Gravy Recipe tastes rich, beefy, and ultra-cozy, with tender slices that soak up a silky, savory gravy. It works perfectly for busy home cooks who want Sunday-level comfort food on a weeknight in about 90 minutes, start to finish. I grew up eating classic pot roast in the oven, and this Instant Pot version finally convinced my mom that pressure cookers deserve a permanent spot on the counter.

Why Instant Pot Roast Beef and Gravy Recipe Is Worth It

You get fork-tender roast beef and deep, slow-cooked flavor in a fraction of the usual time. The Instant Pot locks in moisture, so even leaner cuts stay juicy and flavorful.

You also build the gravy right in the pot, which means fewer dishes and more flavor from all those browned bits. It works well for meal prep, family dinners, and “I forgot to thaw something” nights.

“This Instant Pot Roast Beef and Gravy Recipe tastes like it simmered all day, but my kitchen stayed clean and my family inhaled every bite. ★★★★★”

Ingredients You Need

Beef

• 3–4 pounds beef chuck roast
  • Chuck roast gives the best combo of tenderness and flavor.
  • You can also use bottom round or brisket, but chuck stays juicier.

Vegetables & Aromatics

• 1 large yellow onion, sliced
• 3–4 medium carrots, cut into chunks
• 3 celery stalks, cut into chunks (optional but adds great flavor)
• 4 cloves garlic, minced
• 1 tablespoon tomato paste (tube tomato paste works great and stores easily)

Liquid & Flavor Base

• 1 ½ cups low-sodium beef broth
  • Use a good-quality boxed broth or beef base mixed with water.
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce or tamari
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard

Seasonings

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

For the Gravy

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
  • Use gluten-free all-purpose blend if needed.
• Extra beef broth as needed to thin the gravy

Optional Add-Ins

• 1–1 ½ pounds baby potatoes or halved Yukon Gold potatoes
• 1–2 teaspoons cornstarch mixed with 2 teaspoons water (if you prefer a cornstarch-thickened gravy)
• Fresh parsley, chopped, for garnish

Pantry Shortcuts & Brand Notes

• Use pre-chopped mirepoix (onion, carrot, celery mix) from the produce section to save time.
• Jarred minced garlic works fine if you feel tired or rushed.
• Better Than Bouillon beef base gives a deeper flavor if you want a richer gravy.

Equipment

• 6- or 8-quart Instant Pot or other electric pressure cooker
• Tongs
• Wooden spoon or spatula
• Small saucepan (if you make the gravy on the side) or use the Instant Pot on Sauté
• Cutting board and sharp chef’s knife

Quick Tips & substitutions

• Pat the beef dry and season it generously so it browns well and builds flavor.
• Cut a large roast into 2–3 big chunks so it cooks more evenly and faster.
• Use low-sodium broth so you control the salt level, especially with soy sauce and Worcestershire.
• Skip the potatoes in the pot if you want to keep things lower carb; serve with cauliflower mash instead.
• Swap soy sauce with tamari or coconut aminos for gluten-free needs.
• Use gluten-free flour or cornstarch slurry to thicken the gravy if you avoid regular flour.
• Add extra carrots and celery if you want more veggies and fewer starchy sides.
• Let the roast rest a few minutes before slicing so the juices stay in the meat.
• Use the Sauté function again after pressure cooking to reduce and intensify the gravy if you like it thicker.

How to Make Instant Pot Roast Beef and Gravy Recipe

Step 1: Sauté veggies and aromatics

Set the Instant Pot to Sauté and heat 1–2 tablespoons oil until it shimmers. Add onions and carrots and cook until they soften and start to brown, about 6–8 minutes. Stir in garlic and tomato paste and cook 1–2 minutes, until the tomato paste darkens slightly and smells sweet and savory. Season lightly with salt and pepper.

Step 2: Brown the beef

Pat the chuck roast dry with paper towels and cut it into 2–3 large pieces. Season all sides with salt, pepper, onion powder, garlic powder, thyme, and rosemary. Push the veggies to the sides of the pot, add a bit more oil if the pot looks dry, and sear the beef pieces on all sides until they turn deeply browned, about 3–4 minutes per side. Use tongs and work in batches if needed so the meat actually browns instead of steams.

Step 3: Deglaze and build the cooking liquid

Transfer the browned beef to a plate. Pour in a splash of beef broth and scrape up the browned bits from the bottom with a wooden spoon. Add the rest of the beef broth, Worcestershire sauce, soy sauce or tamari, balsamic vinegar, Dijon mustard, and bay leaf. Stir everything, then nestle the beef pieces back into the liquid and tuck the veggies around them.

Step 4: Pressure cook the roast

Cancel Sauté, lock the lid, and set the valve to Sealing. Cook on High Pressure for 60–70 minutes, depending on the thickness of the roast pieces. Use 60 minutes for a 3-pound roast and closer to 70 minutes for a 4-pound roast. Let the pressure release naturally for 15–20 minutes, then switch the valve to Venting to release any remaining steam.

Step 5: Check tenderness and cook potatoes if using

Open the lid and test the beef with a fork. It should pull apart easily with gentle pressure; if it still feels firm, cook another 10 minutes on High Pressure with a quick release. If you want potatoes in the pot, add baby potatoes or halved Yukon Golds on top of the roast and veggies, seal again, and cook on High Pressure for 5–7 minutes, then quick release. Set the roast and veggies on a platter and tent loosely with foil while you make the gravy.

Step 6: Make the gravy

Strain the cooking liquid into a large measuring cup or bowl and skim some fat from the top. Set the Instant Pot to Sauté or use a small saucepan on the stove. Melt butter, then whisk in flour and cook 1–2 minutes until it turns light golden and smells toasty. Slowly whisk in 2–3 cups of the strained cooking liquid until smooth, then simmer and whisk until the gravy thickens to your liking.

Taste the gravy and adjust with salt, pepper, or a splash more Worcestershire or balsamic if it needs brightness. Thin with extra broth if it gets too thick. Slice or shred the roast beef and spoon hot gravy over the top. Garnish with chopped parsley if you feel fancy.

Recipe Variations

• Gluten-free: Use tamari instead of soy sauce and thicken the gravy with cornstarch slurry or gluten-free flour.
• Dairy-free: Skip the butter and use olive oil or a neutral oil for the gravy roux.
• Low carb: Skip the potatoes and serve with mashed cauliflower or roasted low-carb veggies.
• Extra veggie version: Add mushrooms, parsnips, or turnips to the pot with the carrots and onions.
• Herb-forward: Add fresh thyme and rosemary sprigs on top of the roast before sealing the lid.
• Spiced version: Add a pinch of smoked paprika and a little cayenne for gentle heat.

Ways to Serve Instant Pot Roast Beef and Gravy Recipe

• Spoon sliced roast beef and gravy over creamy mashed potatoes.
• Serve with buttered egg noodles and a side of green beans.
• Pair with rice and roasted broccoli for a simple, hearty plate.
• Make open-faced roast beef sandwiches on toasted bread with plenty of gravy.
• Serve with mashed cauliflower and a big salad for a lighter option.

Storage Success

Store leftover roast beef and gravy in an airtight container in the fridge for up to 4 days. Keep the meat and gravy together so the beef stays moist and flavorful. Reheat gently on the stove or in the microwave with a splash of broth if the gravy thickens too much. Freeze portions in freezer-safe containers for up to 3 months, then thaw overnight in the fridge and reheat until hot and steamy.