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Instant Pot Pot Roast with Homemade Gravy Recipe

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4 from 13 reviews

This Instant Pot Pot Roast recipe delivers tender, flavorful beef chuck roast cooked to perfection with hearty vegetables and a rich, savory gravy. The pressure cooking method ensures a delicious, tender meal in a fraction of the traditional cooking time. Enhanced with a blend of seasoning salts, garlic, parsley, and a tangy sauce made from balsamic vinegar, tomato paste, and Worcestershire sauce, this comforting dish is perfect for a family dinner and serves 8 people.

Ingredients

Seasoning

  • 2 teaspoons seasoning salt (I use Lawry's)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper

Main Ingredients

  • 3 lb beef chuck roast (cut into 1 lb chunks)
  • 2 tablespoons canola oil
  • 1 medium onion (finely chopped)
  • 3 garlic cloves (finely minced)
  • 2 cups low sodium beef broth
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 ½ lb Creamer potatoes (or baby potatoes), whole
  • 3 large carrots (peeled and cut into thick slices)
  • 1 tablespoon ketchup (or honey)
  • 2 tablespoons corn starch
  • 2 tablespoons water

Instructions

  1. Create the seasoning: In a small bowl, combine seasoning salt, garlic powder, dried parsley, onion powder, and black pepper. Sprinkle this seasoning mixture evenly over the beef chuck roast chunks to season them thoroughly.
  2. Sear the roast in the Instant Pot: Turn the Instant Pot to the sauté setting. Once it reads hot, add the canola oil. Place the seasoned beef roast chunks into the pot and sear each side for 2-3 minutes without moving them, allowing a brown crust to form. If necessary, add more oil and sear in batches. Once browned on all sides, remove the meat and set aside.
  3. Sauté onions and garlic: Add the finely chopped onion to the Instant Pot and cook, stirring occasionally, until softened. Add the minced garlic and cook for another minute to release its aroma.
  4. Add the sauce ingredients: Pour in the beef broth, balsamic vinegar, tomato paste, and Worcestershire sauce. Use a wooden spoon to scrape the browned bits off the bottom of the pot — this not only adds flavor but also prevents a burn warning during pressure cooking. Stir the sauce to combine all ingredients.
  5. Pressure cook the roast: Return the browned beef chunks to the Instant Pot. Secure the lid and set the valve to sealing. Choose the Manual or Pressure Cook function and set the cooking time for 65 minutes on high pressure for fresh meat, or 90-100 minutes if the roast is frozen.
  6. Release pressure and open the lid: Once cooking is complete, turn off the Instant Pot and allow the pressure to release naturally for 10-15 minutes. After that, carefully turn the valve to venting and open the lid.
  7. Add potatoes and carrots: Remove the roast and place it on a plate, covering it to keep warm and allow it to rest for 10 minutes. Add the whole Creamer potatoes and sliced carrots to the Instant Pot. Put the lid back on, set the valve to sealing, and cook on Manual or Pressure Cook for 3 minutes.
  8. Shred the beef: While the vegetables are cooking, shred the rested roast beef using two forks and keep warm.
  9. Final pressure release and open the lid: After the vegetables finish cooking, allow the pressure to naturally release for 5 minutes, then carefully switch the valve to venting to release any remaining pressure before opening the lid.
  10. Serve with gravy and vegetables: Remove the potatoes and carrots from the Instant Pot and arrange them on a serving platter with the shredded beef. Stir in the ketchup (or honey) into the sauce for brightness and balance. Whisk together the cornstarch and water to form a slurry, then stir it into the sauce in the Instant Pot.
  11. Thicken the gravy: Set the Instant Pot to sauté mode and cook the sauce, stirring frequently, until the gravy thickens to your desired consistency. Pour the thickened gravy over the beef and vegetables, then serve immediately for a comforting and flavorful meal.

Notes

  • For best results, allow the roast to rest before shredding to retain juices.
  • You can substitute Creamer potatoes with any small waxy potatoes like baby Yukon golds.
  • Ketchup can be replaced with honey or omitted entirely depending on your flavor preference.
  • If using a frozen roast, increase pressure cooking time to 90-100 minutes.
  • Be sure to scrape all browned bits off the pot bottom before pressure cooking to prevent burn errors.
  • Adjust seasoning to taste before serving, especially if using low sodium broth.

Find it online: https://dishcooks.com/instant-pot-pot-roast-with-homemade-gravy-recipe/