Instant Pot Pot Roast (with the BEST gravy!) Recipe

If you’re craving the kind of comforting, nostalgic Sunday dinner that makes the whole house smell incredible, this Instant Pot Pot Roast (with the BEST gravy!) is a must-try. It’s packed with fork-tender beef, hearty veggies, and a savory, deeply flavored gravy that turns every bite into pure joy. Plus, with the magic of the Instant Pot, all that slow-cooked flavor comes together SO much faster!

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Ingredients You’ll Need

Sometimes classics are best—and this Instant Pot Pot Roast (with the BEST gravy!) is definitely proof! Each ingredient in this lineup plays a key role in building layers of flavor, creating irresistible texture, and delivering that signature glossy finish to both meat and gravy.

• Beef chuck roast: Go for a well-marbled 3 lb chuck roast, cut into 1lb chunks for ultra-tender, juicy results in the Instant Pot.
• Seasoning salt (Lawry’s), garlic powder, dried parsley, onion powder, black pepper: This mix is the flavor foundation for our beef, making sure every bite is savory and well-seasoned.
• Canola oil: Perfect for searing; it gets hot enough to create that golden crust on the beef without smoking up the kitchen.
• Onion & garlic: Sautéed until soft, these aromatics work their magic by infusing the meat and gravy with deep, irresistible flavor.
• Low sodium beef broth: The base for our gravy—choose a good-quality broth for the richest results.
• Balsamic vinegar, tomato paste, Worcestershire sauce: This trio layers in tang, sweetness, and umami, all essential for that complex, gourmet-tasting gravy.
• Creamer or baby potatoes: These cook up creamy and tender, soaking in all those beautiful meat juices as they steam.
• Carrots: Thickly sliced for that perfect toothsome texture; they lend color, sweetness, and heartiness.
• Ketchup (or honey): Adds a touch of brightness and subtle sweet contrast to the savory flavors.
• Corn starch & water: Whisked together to create a quick slurry so you can thicken your gravy to luxurious perfection.

Variations

The beauty of Instant Pot Pot Roast (with the BEST gravy!) is how easily it welcomes your creativity! Whether you’re working around what’s in your pantry, feeding picky eaters, or just craving a twist, here are some of my favorite ways to mix things up.

• Swap the Veggies: Try adding parsnips, sweet potatoes, or celery to pack more root veggie goodness and extra flavor.
• Try Different Proteins: Use a pork shoulder for a slightly sweeter, milder take—or toss in boneless short ribs for extra richness.
• Make it Gluten-Free: Double-check your Worcestershire sauce and broth are gluten-free, and use cornstarch as your thickener for a celiac-safe comfort feast.
• Play with Seasonings: For a herby twist, throw in a sprig of fresh rosemary or thyme; or amp up the garlic if you really want to go bold!

How to Make Instant Pot Pot Roast (with the BEST gravy!)

Step 1: Season and Sear the Beef

Start by making a simple but seriously delicious rub: combine your seasoning salt, garlic powder, parsley, onion powder, and pepper, and sprinkle it all over your chuck roast pieces. Searing is key for irresistible flavor, so add oil to your Instant Pot, let it get nice and hot, then brown the beef on all sides. Work in batches so every piece gets a gorgeous crust—it’s so worth it!

Step 2: Sauté the Aromatics

Once your beef is browned, set it aside and add your chopped onion to the pot. Sauté until golden and soft, scraping up any bits sticking to the bottom (hello, flavor!). Toss in the minced garlic and give it just a minute—don’t let it burn!—to perfume the kitchen.

Step 3: Build the Gravy Base

Add in the beef broth, balsamic vinegar, tomato paste, and Worcestershire sauce. Use a wooden spoon to gently scrape up every last browned bit stuck to the pot. These caramelized bits are magic—they’ll deepen the color and taste of your Instant Pot Pot Roast (with the BEST gravy!). Stir together until everything is well combined.

Step 4: Pressure Cook the Roast

Return the beef pieces (with any juices) to the pot. Secure the lid, set the valve to sealing, and pressure cook for 65 minutes on high if your roast is thawed, or 90–100 minutes if it’s frozen. Once the cook time is up, let the pressure release naturally (10–15 minutes) to keep all that tenderness locked in.

Step 5: Cook the Veggies Separately

After removing your cooked beef to rest, add the potatoes and carrots to the flavorful broth in the pot. Pop the lid back on, reseal, and cook on high pressure for just 3 minutes. This lets your veggies be perfectly tender, not mushy. Let the pressure naturally release for 5 minutes, then vent any remaining pressure.

Step 6: Shred the Beef and Thicken the Gravy

While the veggies cook, shred your beef into hearty chunks and keep it warm. Remove veggies from the pot, then stir in a tablespoon of ketchup for a touch of brightness. Make a slurry of cornstarch and water, stir it into the simmering broth, and sauté until the gravy is thick, glossy, and utterly irresistible. Taste—then resist drinking straight from the ladle (or don’t, I won’t judge!).

How to Serve Instant Pot Pot Roast (with the BEST gravy!)

Garnishes

A flourish of fresh chopped parsley or thyme is a lovely, classic touch—adding a pop of green and just a hint of freshness that lifts the rich flavors of the roast and gravy. Cracked black pepper or a sprinkle of coarse sea salt right at the table makes every plate look irresistible and taste even better.

Side Dishes

Truly, you don’t need much alongside this all-in-one meal, but a slice of crusty bread or a pillowy dinner roll is perfect for swiping up every drop of gravy. For larger gatherings, you could add a crisp green salad or simple roasted green beans for something bright and fresh on the side.

Creative Ways to Present

For a cozy family dinner, serve right from the Instant Pot or on a big platter—meat nestled among potatoes and carrots, ladled with that glossy gravy. Hosting? Stack the shredded beef atop a mound of mashed potatoes, drizzle with gravy, and scatter veggies around for dramatic comfort food vibes. Leftovers make amazing open-faced sandwiches or pot roast sliders—gravy on the side, of course!

Make Ahead and Storage

Storing Leftovers

Got leftovers (lucky you!)? Store beef, veggies, and gravy in an airtight container in the fridge for up to four days. The flavors only get better as they mingle, so don’t be surprised if tomorrow’s lunch tastes even richer.

Freezing

This Instant Pot Pot Roast (with the BEST gravy!) is freezer-friendly! Cool completely, then pack beef, gravy, and veggies in freezer-safe bags or containers. Freeze for up to 3 months, then thaw overnight in the fridge for a dinner that’s as good as new.

Reheating

For best results, reheat on the stovetop over low heat, stirring gently and adding a splash of water or broth if the gravy seems thick. The microwave works in a pinch—heat in short bursts, stirring between each, to keep everything juicy and tender.

FAQs

Final Thoughts

If you’re ever longing for a warm, soul-hugging meal that’s guaranteed to bring the family together around the table, give this Instant Pot Pot Roast (with the BEST gravy!) a try. It’s classic comfort made easy, and I’m so excited for you to taste just how rich and flavorful homemade pot roast can be. Enjoy every bite!

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