Instant Pot Roast Beef And Gravy Recipe

There’s something magical about a rich, tender roast beef covered in homemade gravy, especially when it all comes together in the Instant Pot. This recipe is packed with flavor, from the juicy chuck roast to the aromatic onions, garlic, and Montreal Steak seasoning. But what really makes it shine is how easy it is. With just a few minutes of prep, the Instant Pot does all the heavy lifting, transforming simple ingredients into a meal that feels special enough for Sunday dinner but easy enough for a busy weeknight.

This roast beef brings back memories of cozy family dinners when I was a kid. The smell of beef roasting would fill the whole house, drawing everyone to the table, ready to dig in. Now, thanks to the Instant Pot, you don’t need hours to recreate that nostalgic flavor—it’s on your table in about an hour! So, grab your apron, and let’s dive into this Instant Pot roast beef and gravy recipe that’s sure to become a staple in your home.

this RECIPE

The origin story of roast beef (and how the Instant Pot makes it even better)

Roast beef has long been a classic in many households around the world. It’s known for its bold, beefy flavor and melt-in-your-mouth texture. Traditionally, this dish takes hours to make, slow-roasting in the oven for that perfect tenderness. But with the rise of pressure cookers like the Instant Pot, we can now achieve that same delicious result in a fraction of the time.

The Instant Pot locks in all the flavors and juices, ensuring the beef remains tender and juicy, while the gravy soaks up the delicious essence of garlic, onion, and bay leaves. It’s a modern twist on an old classic, perfect for today’s busy home cooks who still crave that comforting, home-cooked meal.

Let’s talk ingredients: the stars of this roast beef recipe

Here’s a breakdown of the key ingredients that make this recipe so flavorful:

• Chuck roast: This cut is ideal for slow cooking, as it becomes incredibly tender under pressure. If you’re in a pinch, you can substitute with brisket, but chuck roast is definitely the best choice for that classic melt-in-your-mouth texture.
• Onion and garlic: These two are the flavor base of the dish. The onion adds a touch of sweetness as it cooks, while the garlic brings a bit of depth. You can use shallots if you want a milder onion flavor.
• Montreal Steak seasoning: This spice blend adds a savory, peppery kick to the beef. If you don’t have it on hand, try a mix of garlic powder, smoked paprika, and black pepper for a similar effect.
• Low-sodium chicken stock: Chicken stock might seem surprising, but it creates a light, flavorful base for the gravy. Beef broth can be used instead for a richer flavor, but chicken stock allows the beef’s taste to shine through.
• Carrots, mushrooms, and potatoes: These veggies not only add flavor but also create a beautiful, hearty side. Baby golden potatoes hold their shape well, but you could also use Yukon Golds or red potatoes if that’s what you have on hand.
• Cornstarch slurry: This thickens the gravy to that perfect, glossy consistency. Be sure to dissolve it in cold water to avoid lumps in your gravy.

Essential kitchen gear: what you’ll need for this recipe

If you have an Instant Pot or any electric pressure cooker, you’re already set up for success with this recipe! Here’s what else you’ll need:

• Instant Pot: This is the star of the show. The pressure cooking function is what gives the beef its melt-in-your-mouth texture in such a short time. If you don’t have one, a stovetop pressure cooker can work, though cooking times might vary.
• Tongs: Useful for turning the roast and transferring it out of the pot without shredding it.
• Wooden spoon or spatula: To stir and scrape up all those lovely browned bits at the bottom of the pot after searing.
• Small bowl for cornstarch slurry: Mixing cornstarch with cold water helps ensure a lump-free gravy. A little whisk can help here, but a fork works fine too.

Step-by-step: my foolproof method for Instant Pot roast beef and gravy

Ready to get cooking? Let’s walk through this recipe together.

Step 1: Prep and season the roast

Start by patting the chuck roast dry with paper towels—this will help it sear nicely. Season it generously with salt and black pepper on both sides. Don’t skip this step; it’s crucial for locking in flavor!

Step 2: Sear the beef

Set your Instant Pot to sauté mode and let it heat up with a splash of olive oil. Sear the chuck roast on both sides for about 8 minutes per side until it’s a beautiful golden-brown. This browning adds a depth of flavor that’ll come through in the final dish. Once browned, remove the beef and set it aside on a plate.

Step 3: Sauté the aromatics

With the Instant Pot still on sauté mode, add the sliced onions and cook until softened (about 5 minutes). Then toss in the minced garlic, Montreal Steak seasoning, and bay leaves, stirring for about a minute until everything smells fragrant.

Step 4: Add liquids and cook the roast

Pour in the chicken stock and soy sauce, scraping the bottom of the pot with your wooden spoon to deglaze. This gets all the flavorful bits mixed into the broth. Place the beef back into the pot, ensuring it’s mostly submerged. Close the lid, set your Instant Pot to Meat/Stew mode, and cook on high pressure for 45 minutes. Let it naturally release for 25 minutes to keep the beef tender.

Step 5: Cook the vegetables

Once the beef is done, carefully remove it from the pot and cover it with foil to keep warm. Add the quartered mushrooms, diced carrots, and baby potatoes into the pot. Close the lid again and cook on high pressure for 5 minutes. Quick-release the pressure and transfer the veggies to a serving platter.

Step 6: Make the gravy

Turn the Instant Pot back to sauté mode. In a small bowl, mix the cornstarch and cold water to make a slurry. Pour it into the pot and bring the liquid to a boil, stirring constantly. Let it simmer for about a minute until it thickens into a rich gravy.

Step 7: Serve and enjoy

Slice the beef, arrange it over the cooked vegetables, and pour the gravy on top. Garnish with fresh parsley, and it’s ready to serve!

Variations and adaptations to try

• Gluten-Free Option: This recipe is naturally gluten-free if you use gluten-free soy sauce.
• Herb Swap: For a fresh twist, swap the bay leaves for fresh thyme or rosemary sprigs.
• Low-Carb Version: Substitute the potatoes with cauliflower florets. They cook quickly and soak up the gravy beautifully.
• Extra Veggies: Try adding celery or parsnips along with the carrots for extra depth and sweetness.
• Asian-Inspired Twist: Use a touch of hoisin sauce in place of the soy sauce, and add a few star anise pods for a hint of warmth.

Serving and presentation ideas for the perfect dinner

Serve your Instant Pot roast beef and gravy family-style on a large platter. Arrange the sliced beef over the cooked vegetables, then drizzle the gravy generously on top. Garnish with a handful of fresh parsley or thyme sprigs for a pop of color. For a complete meal, pair it with a simple green salad or steamed green beans for balance.

Beverage pairings

For a warm and hearty meal like this, a glass of sparkling apple cider or iced tea with a hint of lemon is perfect. You could also go with a classic ginger ale for a bit of a zing that complements the richness of the gravy. If you prefer something cozy, a warm cup of herbal tea (like chamomile or mint) makes a lovely, soothing pairing.

Storage and reheating tips

Leftovers store well in an airtight container in the fridge for up to 3 days. To reheat, place the beef and vegetables in a covered dish and warm in the oven at 325°F for about 20 minutes. If you’re in a hurry, microwave individual portions for 1-2 minutes, though the oven helps retain moisture better. Store extra gravy separately and reheat it in a saucepan over low heat, stirring occasionally.

Scaling the recipe for different serving sizes

This recipe easily scales up or down depending on your needs. If you’re cooking for two, halve the ingredients and reduce the cooking time slightly. For a larger group, you can add another pound of chuck roast (just make sure it fits in your Instant Pot) and increase the broth by about a cup. You may need to sear in batches if your roast is large.

FAQs

1. Can I use a different cut of beef for this recipe?

Yes, while chuck roast is ideal because it becomes very tender in the Instant Pot, you can also use brisket or even a rump roast. Just keep in mind that leaner cuts may not be as juicy, so you may want to add a bit more broth if you’re using a different cut.

2. Do I have to sear the beef first?

Searing adds extra flavor and helps to create a rich, caramelized base for the gravy. However, if you’re pressed for time, you can skip this step. Your roast will still be tender, but the flavor might be a little less intense.

3. How do I prevent the vegetables from getting mushy?

Adding the vegetables after the beef has finished cooking and doing a short 5-minute high-pressure cook will keep them tender yet firm. Quick-releasing the pressure immediately also helps prevent overcooking.

4. What if my gravy is too thin?

If your gravy turns out thinner than you’d like, simply add a bit more cornstarch slurry (mix equal parts cornstarch and cold water) and simmer it on sauté mode until it thickens to your liking.

5. Can I make this recipe ahead of time?

Yes, this roast beef actually tastes even better the next day as the flavors deepen. Store it in an airtight container in the fridge, and when you’re ready to serve, gently reheat in the oven at 325°F or in the microwave. Just reheat the gravy separately and pour it over the beef and veggies before serving.

These tips should help you troubleshoot any issues and make the most out of this comforting Instant Pot roast beef and gravy recipe. Enjoy!

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