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Instant Pot Pot Roast with Delicious Gravy Recipe

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3.9 from 3 reviews

This Instant Pot Pot Roast recipe delivers a comforting, tender roast with perfectly cooked vegetables and a rich, flavorful gravy, all made quickly and easily in the pressure cooker. Featuring a seasoned beef chuck roast, creamer potatoes, and carrots, this dish offers a hearty classic American meal with minimal fuss and maximum taste.

  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings

Ingredients

Seasoning for Roast

  • 2 teaspoons seasoning salt (Lawry’s recommended)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper

Beef and Cooking 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

Vegetables

  • 1 ½ lb Creamer potatoes (or baby potatoes), whole
  • 3 large carrots, peeled and cut into thick slices

Gravy Ingredients

  • 1 tablespoon ketchup (or honey)
  • 2 tablespoons corn starch
  • 2 tablespoons water

Instructions

  1. Season the Roast: In a small bowl, combine seasoning salt, garlic powder, dried parsley, onion powder, and black pepper. Sprinkle this seasoning mix evenly over the beef chuck roast chunks, ensuring all sides are coated.
  2. Sear the Meat: Turn the Instant Pot to ‘Sauté’ mode. When it indicates hot, add canola oil. Place the roast pieces in the pot and sear on all sides for 2-3 minutes each without moving, allowing a golden crust to form. You may need to do this in batches and add more oil as needed. Once browned, remove the meat and set aside.
  3. Sauté Aromatics: Add the chopped onion to the Instant Pot and cook, stirring frequently, until softened. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Deglaze the Pot: Pour in beef broth, balsamic vinegar, tomato paste, and Worcestershire sauce. Scrape any browned bits off the bottom with a wooden spoon to prevent the burn warning. Stir to combine all ingredients well.
  5. Pressure Cook the Roast: Return the seared meat to the pot. Place the lid on the Instant Pot and set the valve to sealing. Select ‘Manual’ or ‘Pressure Cook’ and set the time to 65 minutes on high pressure. For frozen roast, increase to 90-100 minutes.
  6. Natural Pressure Release: When cooking completes, turn off the Instant Pot and allow the pressure to release naturally for 10-15 minutes before carefully switching the valve to venting and opening the lid.
  7. Rest and Cook Vegetables: Remove the roast to a plate and cover to rest for 10 minutes. Add the whole potatoes and carrot slices to the pot, secure the lid, set valve to sealing, and pressure cook on Manual for 3 minutes.
  8. Shred the Beef: While vegetables cook, shred the rested beef using two forks and keep warm.
  9. Release Pressure on Vegetables: After vegetables cook, allow the pressure to naturally release for 5 minutes, then carefully quick release any remaining pressure before opening the lid. Remove potatoes and carrots and place together on a serving platter with the shredded beef.
  10. Prepare Gravy: Stir ketchup into the cooking liquid for brightness. In a small bowl, whisk corn starch and water to create a slurry, then stir this into the pot liquids. Turn the Instant Pot back to ‘Sauté’ mode and cook, stirring frequently until the gravy thickens to desired consistency.
  11. Serve: Pour the thickened gravy over the roast and vegetables or serve on the side. Enjoy this comforting, hearty Instant Pot pot roast meal hot.

Notes

  • For best results, use a well-marbled beef chuck roast for tenderness and flavor.
  • Searing the meat ensures a deeper, richer flavor in the gravy.
  • Use low sodium beef broth to control saltiness in the dish.
  • Natural pressure release helps keep the meat tender and prevents toughening.
  • Adjust cooking times if using a larger roast chunk or frozen meat.
  • Ketchup in the gravy adds balanced acidity and subtle sweetness but can be substituted with honey for a different flavor nuance.
  • Resting the meat before shredding locks in juices for moist, tender beef.
  • Make sure to evenly cut the carrots into thick slices for even cooking in the short 3-minute pressure cook.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://dishiary.com/instant-pot-pot-roast-with-delicious-gravy-recipe/