Instant Pot Roast Beef And Gravy Recipe
When you’re craving a hearty, comforting meal that practically cooks itself, this Instant Pot Roast Beef and Gravy hits the spot. The tender chuck roast, savory gravy, and perfectly cooked vegetables make this an all-in-one dish that feels like a hug in every bite. Plus, it all comes together in the Instant Pot—no need to babysit the oven for hours. With this recipe, you’ll get fall-apart roast beef, a rich mushroom and carrot gravy, and golden baby potatoes all ready in about an hour and a half. Let’s dive in and cook up something delicious!
A chilly night story with a warm bowl of roast
I still remember the first time I made roast beef for my family on a cold autumn evening. It was one of those perfect stormy nights where the sound of rain made everyone crave something cozy. We’d just settled in after a long day, and I was experimenting with my brand-new Instant Pot. I crossed my fingers, hoping it would turn out as tender and flavorful as the classic roast beef my grandma used to make in her oven. After about an hour, I opened the pot to find perfectly cooked, fork-tender beef nestled among mushrooms, carrots, and baby potatoes. The gravy was rich and silky, just right for pouring over everything. It was love at first bite for everyone at the table, and now, this recipe has become a family favorite.
Why this roast beef recipe is the ultimate Instant Pot dish
Roast beef can be a bit intimidating—there’s always a worry it might come out dry or bland. But cooking it in the Instant Pot is a game-changer. The pressure cooking infuses every bite with flavor and keeps the meat juicy. Plus, you don’t have to deal with multiple pots and pans. The Instant Pot handles the searing, cooking, and even gravy-making all in one go. This recipe combines traditional flavors with modern convenience, so you get the best of both worlds. And that Montreal Steak Spice? It’s a sneaky shortcut for adding a lot of depth to the beef without a long list of ingredients.
Let’s talk ingredients: Getting the best flavors
- Chuck roast beef (3 lbs): Chuck roast is the ideal cut for this dish because it has just the right amount of marbling, which makes it incredibly tender when cooked low and slow (or high pressure, in our case!). If you can’t find chuck, you could use a brisket or bottom round roast, but the results may vary slightly.
- Montreal Steak Spice: This spice blend is a powerhouse for beef. It’s got garlic, coriander, dill, and peppercorns, which give the roast a bold, savory flavor without the need for marinating. You can substitute with a mix of salt, pepper, garlic powder, and paprika if you don’t have it on hand.
- Chicken broth: Using low-sodium chicken broth gives you more control over the saltiness of the final dish. The broth infuses the meat and vegetables with a savory base. If you prefer, beef broth can also be used for an even richer flavor.
- Red wine: Just a splash of red wine adds depth to the gravy, enhancing the overall flavor of the dish. If you’re not into cooking with alcohol, feel free to substitute it with an extra tablespoon of broth or a touch of balsamic vinegar for that tangy depth.
- Golden baby potatoes, carrots, and mushrooms: These are the perfect companions for roast beef, adding a mix of textures and earthy flavors. You can also substitute other root veggies like parsnips or turnips, depending on what’s in your fridge.
Essential kitchen gear: What you need for Instant Pot success
Using an Instant Pot for this recipe makes it quick and easy, but there are a few tools that make the process even smoother:
- Instant Pot: This is the star of the show. The sauté function allows you to brown the meat directly in the pot, building up a flavorful base for the gravy.
- Tongs: Handy for flipping the roast during the searing process without splashing oil everywhere. If you don’t have tongs, a large spatula will work too.
- Sharp knife and cutting board: You’ll need these for slicing the onions, carrots, and other veggies. A good knife makes the chopping process quicker and safer.
- Small bowl and whisk: For mixing the cornstarch slurry that thickens the gravy. A small bowl is all you need, and a fork works if you don’t have a whisk on hand.
Step-by-step: Bringing it all together in the Instant Pot
1. Prep and season the beef
Start by patting your chuck roast dry with paper towels. This helps the meat sear better. Season generously with salt and pepper on both sides, then set the Instant Pot to sauté mode and add the olive oil.
2. Sear the roast
Place the seasoned roast in the hot oil and let it brown for about 8 minutes on each side. You’re looking for a nice crust, which adds flavor to the gravy. Don’t rush it—this step is worth the extra few minutes!
3. Sauté the aromatics
Once the beef is browned, remove it from the pot and set it aside. Add the sliced onion and sauté until softened, about 5 minutes. Next, add the garlic, Montreal Steak Spice, and bay leaves, stirring until fragrant (just a minute or so).
4. Deglaze with broth and wine
Pour in the chicken broth, soy sauce, and red wine, scraping up any browned bits from the bottom. This step is key to a flavorful gravy! Taste the liquid and adjust the salt and pepper if needed.
5. Pressure cook the beef
Return the roast to the Instant Pot, cover, and set it to Meat/Stew mode on high pressure for 45 minutes. Allow a natural release for 25 minutes after cooking. This slow release helps keep the meat tender.
6. Add the vegetables
Carefully open the lid and remove the beef to a plate. Add the quartered mushrooms, carrots, and baby potatoes to the pot. Cook on high pressure for 5 minutes, then do a quick release.
7. Thicken the gravy
Turn the Instant Pot back to sauté mode. In a small bowl, mix the cornstarch with cold water to make a slurry, then pour it into the pot. Stir and cook until the gravy thickens, about 1 minute.
8. Serve and enjoy!
Slice the roast beef and arrange it with the cooked vegetables on a large serving platter. Pour the rich gravy over everything and garnish with a sprinkle of fresh parsley. It’s ready to enjoy!
Customizing your roast beef: Make it your own
- Gluten-free: This recipe is naturally gluten-free if you use tamari instead of soy sauce.
- Low-carb: Swap the potatoes for more low-carb veggies like cauliflower or radishes.
- Vegan gravy option: Use vegetable broth and skip the meat; you’ll still get a delicious veggie-packed stew.
- Seasonal variations: Try adding parsnips in winter or green beans in spring for a twist.
- Herb variations: Add rosemary or thyme for an earthy flavor, or a touch of cumin for a warmer spice note.
Serving and presentation ideas for a cozy meal
For a rustic presentation, serve the roast beef and veggies straight from the pot on a wooden cutting board, with the gravy in a little pitcher on the side. Garnish with fresh parsley and maybe a few sprigs of thyme for color. This dish pairs beautifully with a side of crusty bread or a light green salad.
Drink pairings: Wine or something warm?
For wine lovers, a glass of Cabernet Sauvignon or Merlot complements the richness of the beef. If you’re looking for something cozy, a mug of mulled cider works surprisingly well, too. And if beer’s more your style, a dark stout or porter would be delicious.
Storing and reheating tips
This roast keeps well in the fridge for up to 3 days. Store the meat and vegetables separately from the gravy, if possible, to prevent sogginess. Reheat gently in the microwave or on the stove. If the gravy has thickened too much, just add a splash of broth to loosen it up.
Adjusting for different serving sizes
This recipe makes about 6 servings, but you can easily scale up or down. If you’re halving it, reduce the cooking time slightly and use a smaller cut of beef. For larger batches, just add a bit more broth and increase the veggies.
FAQs
1. Can I make this with frozen beef?
Yes, but you’ll need to add extra time—about 15-20 minutes on high pressure.
2. What if I don’t have Montreal Steak Spice?
Use a mix of salt, pepper, garlic powder, and paprika as a substitute.
3. Can I skip the wine?
Absolutely! Use an extra tablespoon of broth or a splash of balsamic vinegar.
4. How do I keep the meat from drying out?
Natural release for at least 20 minutes helps keep the beef tender.
5. Can I make this ahead?
Yes! It tastes even better the next day, as the flavors meld together.
Instant Pot Roast Beef And Gravy Recipe
With this Instant Pot Roast Beef and Gravy recipe, you’re all set to create a hearty meal that feels like a warm hug on a chilly day. Give it a try, and don’t hesitate to make it your own!
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
Ingredients
- 3 lb chuck roast beef not frozen
- salt & pepper to taste
- 2 tablespoons olive oil
- 1 large onion sliced
- 3 cloves garlic finely chopped
- 1 tablespoon Montreal Steak Spice
- 2 bay leaves
- 2 ½ cups chicken broth low-sodium
- 1 tablespoon soy sauce
- 2 tablespoons red wine
- 8 oz mushrooms quartered
- 2 carrots chopped
- 1-2 lb golden baby potatoes
- 5 tablespoons cornstarch mixed with 5 tablespoons of cold water
Instructions
1. Prep and season the beef
Start by patting your chuck roast dry with paper towels. This helps the meat sear better. Season generously with salt and pepper on both sides, then set the Instant Pot to sauté mode and add the olive oil.
2. Sear the roast
Place the seasoned roast in the hot oil and let it brown for about 8 minutes on each side. You’re looking for a nice crust, which adds flavor to the gravy. Don’t rush it—this step is worth the extra few minutes!
3. Sauté the aromatics
Once the beef is browned, remove it from the pot and set it aside. Add the sliced onion and sauté until softened, about 5 minutes. Next, add the garlic, Montreal Steak Spice, and bay leaves, stirring until fragrant (just a minute or so).
4. Deglaze with broth and wine
Pour in the chicken broth, soy sauce, and red wine, scraping up any browned bits from the bottom. This step is key to a flavorful gravy! Taste the liquid and adjust the salt and pepper if needed.
5. Pressure cook the beef
Return the roast to the Instant Pot, cover, and set it to Meat/Stew mode on high pressure for 45 minutes. Allow a natural release for 25 minutes after cooking. This slow release helps keep the meat tender.
6. Add the vegetables
Carefully open the lid and remove the beef to a plate. Add the quartered mushrooms, carrots, and baby potatoes to the pot. Cook on high pressure for 5 minutes, then do a quick release.
7. Thicken the gravy
Turn the Instant Pot back to sauté mode. In a small bowl, mix the cornstarch with cold water to make a slurry, then pour it into the pot. Stir and cook until the gravy thickens, about 1 minute.
8. Serve and enjoy!
Slice the roast beef and arrange it with the cooked vegetables on a large serving platter. Pour the rich gravy over everything and garnish with a sprinkle of fresh parsley. It’s ready to enjoy!
Notes
Serving and presentation ideas for a cozy meal
For a rustic presentation, serve the roast beef and veggies straight from the pot on a wooden cutting board, with the gravy in a little pitcher on the side. Garnish with fresh parsley and maybe a few sprigs of thyme for color. This dish pairs beautifully with a side of crusty bread or a light green salad.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner