Name: Instant Pot Pot Roast with Delicious Gravy Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 2 teaspoons seasoning salt (Lawry’s recommended); 1 teaspoon garlic powder; 1 teaspoon dried parsley; ½ teaspoon onion powder; ½ teaspoon black pepper; 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

Jump to Recipe· 3.9 from 3 reviews

If you’re craving a warm, hearty meal that feels like a big cozy hug, this Instant Pot Pot Roast with Delicious Gravy Recipe is going to be your new best friend. Imagine tender, fall-apart beef chuck roast enriched with perfectly seasoned gravy and accompanied by soft but not mushy carrots and baby potatoes. This recipe transforms a classic comfort food into a quick, fuss-free dinner thanks to the magic of the Instant Pot. It’s a dish that fills your kitchen with mouthwatering aroma and your heart with satisfaction in no time at all.

Ingredients You’ll Need

Three raw steaks are laid out on a white cutting board with a handle slot near the top center, each steak sprinkled evenly with a mix of green, brown, and yellow spices that create a textured, grainy look. A small, clear glass bowl holds more of the spice mixture, with a silver spoon resting inside it, positioned above the steaks on the cutting board. The cutting board is placed on a white marbled surface with subtle gray veins that add a soft texture to the background. Some spice is scattered lightly around the steaks and the bowl, enhancing the rustic and fresh preparation feel. Photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by the ingredients list — each item is straightforward and plays an essential role in creating the layered flavors and textures that make this pot roast so irresistible. From aromatic herbs to rich balsamic vinegar, every element works together harmoniously.

2 teaspoons seasoning salt: I like using Lawry’s for a balanced savory base that infuses the roast with deep flavor.
1 teaspoon garlic powder: Adds a subtle punch without overpowering the roast.
1 teaspoon dried parsley: Provides a gentle herbaceous note to brighten the dish.
½ teaspoon onion powder: Enhances sweetness and depth without extra chopping.
½ teaspoon black pepper: For just the right amount of spicy warmth.
3 lbs beef chuck roast (cut into 1 lb chunks): Perfectly marbled meat that becomes tender and juicy under pressure.
2 tablespoons canola oil: Great for a high smoke point when searing the meat to golden perfection.
1 medium onion (finely chopped): Builds a flavorful base with natural sweetness.
3 garlic cloves (finely minced): Fresh garlic brightens and rounds out the taste.
2 cups low sodium beef broth: Delivers rich, meaty liquid to simmer the roast and veggies.
3 tablespoons balsamic vinegar: Adds tangy complexity and tenderizes the meat.
2 tablespoons tomato paste: Gives body and a subtle acidic backbone to the gravy.
2 tablespoons Worcestershire sauce: Boosts umami for a savory, well-rounded flavor.
1½ lbs Creamer potatoes (or baby potatoes, whole): Their creamy texture complements the meat perfectly when cooked just right.
3 large carrots (peeled and cut into thick slices): Provide sweetness and a satisfying bite without turning mushy.
1 tablespoon ketchup (or honey): Optional, but it brightens and balances the richness of the gravy beautifully.
2 tablespoons corn starch: For thickening the gravy into luscious perfection.
2 tablespoons water: Used to dissolve the corn starch and achieve the ideal gravy consistency.

How to Make Instant Pot Pot Roast with Delicious Gravy Recipe

Step 1: Season and Sear the Roast

The magic begins by combining the seasoning salt, garlic powder, parsley, onion powder, and black pepper into a flavorful rub. Coat each piece of the beef chuck roast thoroughly to ensure every bite is bursting with seasoning. Then, with the Instant Pot set to saute, heat up the canola oil ‘til it’s hot and sear the meat on all sides. This not only locks in juices but also creates those lovely caramelized bits that add unbeatable flavor to the gravy.

Step 2: Cook the Aromatics

Once the meat is seared and set aside, toss in the chopped onion, cooking until soft and translucent. Next, add the minced garlic for just one minute to release its fragrant oils. These aromatics build a flavorful base that truly elevates the entire dish.

Step 3: Deglaze and Combine Liquid Ingredients

Pour in the beef broth, balsamic vinegar, tomato paste, and Worcestershire sauce, scraping the bottom of the pot with a wooden spoon to lift any browned bits left from searing the meat. This step prevents any dreaded burn message on your Instant Pot and ensures all those caramelized flavors blend into the cooking liquid.

Step 4: Pressure Cook the Roast

Return the meat to the pot, seal the lid, and set the Instant Pot to manual or pressure cook mode. Cook at high pressure for about 65 minutes (for fresh roast; if using frozen, plan closer to 90-100 minutes). This step transforms the beef into tender perfection that’s ready to pull apart.

Step 5: Add Vegetables

After naturally releasing the pressure for about 10-15 minutes, remove the roast and let it rest while you add the whole baby potatoes and thick-sliced carrots. Seal the lid again and pressure cook for 3 minutes more, just enough to soften the vegetables while maintaining their shape and texture.

Step 6: Shred Meat and Thicken Gravy

Shred the beef into bite-sized pieces and keep warm. Remove the cooked veggies and stir ketchup into the remaining liquid for an unexpected bright note. Combine cornstarch and water and whisk it into the gravy, cooking on saute until thick and glossy. This step turns your cooking liquid into the most delicious, silky gravy you ever dreamed of.

How to Serve Instant Pot Pot Roast with Delicious Gravy Recipe

Inside a large silver pressure cooker on a white marbled surface, there is a stew featuring two main parts: on the left, a thick layer of shredded brown meat in rich brown sauce with visible herbs, and on the right, a mix of golden baby potatoes and bright orange carrot chunks also coated in sauce. The colors contrast with the silver of the pot, and the texture of the meat looks soft and tender while the potatoes and carrots appear smooth and cooked through. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped parsley or thyme sprinkled over the top add inviting color and a fresh, herbal aroma that wakes up this hearty meal. A dash of cracked black pepper right before serving also enhances the comforting flavors of the roast and gravy.

Side Dishes

This pot roast is a full meal on its own, but if you want to add even more variety, creamy mashed potatoes or a crisp green salad with vinaigrette cut through the richness beautifully. Crusty bread also works wonders for soaking up every last drop of that rich gravy.

Creative Ways to Present

Serve the shredded beef nestled on a warm platter surrounded by the hearty potatoes and carrots, then generously ladle the gravy over everything. For a rustic touch, arrange the roast and veggies in individual bowls topped with fresh herbs. It’s perfect for both cozy family dinners and special occasion meals where you want to impress with minimal effort.

Make Ahead and Storage

Storing Leftovers

Once cooled, place your leftovers in airtight containers and refrigerate. The flavors actually deepen overnight, making it even better the next day. Keep the gravy separate if possible, then combine before reheating for the best texture.

Freezing

This Instant Pot Pot Roast with Delicious Gravy Recipe freezes beautifully. Pack the meat, vegetables, and gravy into freezer-safe containers or bags. Thaw in the fridge overnight before reheating gently on the stove or in the microwave.

Reheating

To warm your pot roast leftovers, use a low heat setting and add a splash of beef broth or water if the gravy has thickened too much. Stir frequently to prevent scorching and keep the meat tender and juicy. Instant satisfaction awaits!

FAQs

Can I use another cut of beef instead of chuck roast?

Absolutely! While chuck roast is ideal for its marbling and tenderness, brisket or a shoulder roast can also work well. Just keep in mind cook times may vary slightly depending on the cut and thickness.

How do I avoid mushy vegetables in this recipe?

The secret is timing. Adding the potatoes and carrots after the initial roast pressure cooking and only cooking them for an additional 3 minutes keeps them perfectly tender but intact.

Is it necessary to sear the meat first?

While not required, searing creates a richer flavor by developing caramelized crust and fond that enhances the gravy. It’s a small step that makes a big difference.

Can I prepare this recipe if my roast is frozen?

Yes, just increase the pressure cooking time to about 90 to 100 minutes for a frozen roast. Be sure the meat chunks aren’t frozen solid together so the steam can circulate evenly.

What can I substitute for balsamic vinegar?

If you don’t have balsamic vinegar on hand, red wine vinegar mixed with a little sugar makes a great stand-in. It will maintain the tangy balance and subtle sweetness.

Final Thoughts

This Instant Pot Pot Roast with Delicious Gravy Recipe is truly a game-changer—comfort food made effortless and absolutely delicious. Whether you’re cooking for a crowd or just craving a cozy dinner, this recipe has that perfect balance of savory, tender meat and rich gravy that everyone will love. Give it a try today and discover how simple it is to bring a classic favorite to your table in no time!