Name: Instant Pot Pot Roast with Rich Gravy and Vegetables Recipe
Prep time: 15 min
Cook time: 1 h 55 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 as alternative); 2 tablespoons corn starch; 2 tablespoons water

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If you’re craving a hearty, comforting meal that comes together with ease yet tastes like it’s been simmering all day, this Instant Pot Pot Roast with Rich Gravy and Vegetables Recipe is exactly what you need. Tender chunks of beef chuck roast bathed in a luscious, deeply flavorful gravy, surrounded by tender potatoes and sweet carrots, all cooked to perfection in the Instant Pot. It’s the kind of dish that warms you from the inside out and feeds your soul, making dinner feel like a special occasion any night of the week.

Ingredients You’ll Need

Inside a shiny silver pressure cooker, there are two large pieces of browned meat resting close together. The meat has a rough texture with visible seasoning in brown and green specks spread over its surface. The larger piece on the right shows folds and creases in a light brown color with some pinkish areas. The smaller piece on the left is darker brown with a firmer texture. The bottom of the cooker has some browned bits and a small pool of light brown oil. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The magic of this Instant Pot Pot Roast with Rich Gravy and Vegetables Recipe is in its simple yet essential ingredients. Each one plays a key role in layering flavor, adding texture, or creating that irresistibly rich gravy that makes this dish unforgettable.

2 teaspoons seasoning salt: I use Lawry’s for the perfect balance of savory and slightly spicy notes that season the beef thoroughly.
1 teaspoon garlic powder: Adds a fragrant warmth that enhances the meat without overwhelming it.
1 teaspoon dried parsley: Brings a subtle, fresh hint of herbaceous flavor and a touch of color.
½ teaspoon onion powder: Deepens the savory profile and complements the fresh onion used later.
½ teaspoon black pepper: Just enough to add a gentle kick and balance the richness.
3 lb beef chuck roast (cut into 1lb chunks): This cut becomes meltingly tender and juicy after pressure cooking.
2 tablespoons canola oil: Perfect for searing the meat to develop a gorgeous caramelized crust.
1 medium onion (finely chopped): Adds sweetness and body to the base of the gravy.
3 garlic cloves (finely minced): Infuses a punch of aromatic goodness into the sauce.
2 cups low sodium beef broth: The flavorful cooking liquid that creates the base of the gravy.
3 tablespoons balsamic vinegar: Adds a subtle tang and depth to balance the richness of the beef.
2 tablespoons tomato paste: Imparts a lovely umami boost and a hint of natural sweetness.
2 tablespoons Worcestershire sauce: A savory, complex ingredient that layers in richness and savoriness.
1 ½ lb Creamer potatoes (or baby potatoes, whole): Their creamy texture absorbs the cooking liquid beautifully.
3 large carrots (peeled and cut into thick slices): Adds vibrant color and a natural sweetness that complements the beef.
1 tablespoon ketchup (or honey): Optional, but it brightens the gravy with a subtle tangy sweetness.
2 tablespoons corn starch: Used to thicken the gravy into a luscious sauce you’ll want to drizzle on everything.
2 tablespoons water: Mixed with corn starch to create the slurry that thickens the gravy perfectly.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Instant Pot Pot Roast with Rich Gravy and Vegetables Recipe

Step 1: Create the Seasoning

Start by mixing together 2 teaspoons seasoning salt, 1 teaspoon garlic powder, 1 teaspoon dried parsley, ½ teaspoon onion powder, and ½ teaspoon black pepper in a small bowl. Sprinkle and generously rub this seasoning blend all over the cut beef chuck roast chunks. This step ensures every bite is deeply flavored and juicy.

Step 2: Sear the Roast in the Instant Pot

Set your Instant Pot to sauté mode and wait until it’s hot. Add 2 tablespoons canola oil, then sear the beef pieces on all sides, leaving each piece undisturbed for 2-3 minutes to get a beautiful crust. Searing develops those savory browned bits that build rich flavor in the gravy later. You may need to do this in batches. Once browned, remove the meat and set aside.

Step 3: Sauté Onion and Garlic

In the same pot, add more oil if needed and toss in the finely chopped onion. Stir and cook until softened and translucent. Then add the minced garlic cloves and sauté for another minute until aromatic. This layer of fragrant sautéed aromatics creates the flavorful foundation for the pot roast sauce.

Step 4: Add the Sauce Ingredients

Pour in 2 cups low sodium beef broth, 3 tablespoons balsamic vinegar, 2 tablespoons tomato paste, and 2 tablespoons Worcestershire sauce. Use a wooden spoon to scrape up all the brown bits stuck to the bottom from searing—this prevents burn warnings and infuses the sauce with incredible depth. Stir everything together until smooth.

Step 5: Pressure Cook the Meat

Return the seared beef chunks to the Instant Pot, nestling them into the flavorful liquid. Secure the lid, set the valve to sealing, and select Manual or Pressure Cook on high pressure. Cook for 65 minutes if fresh, or 90-100 minutes if starting with frozen meat. This step transforms the beef into tender, fork-melting goodness imbued with all the sauce flavors.

Step 6: Natural Pressure Release and Add Vegetables

When cooking time finishes, turn the Instant Pot off and allow the pressure to release naturally for 10-15 minutes, then quick release any remaining pressure before opening the lid. Carefully remove the roast to a plate, cover to keep warm, and add the whole Creamer potatoes and thickly sliced carrots to the pot. Seal the lid again and cook on Manual or Pressure Cook for 3 more minutes to perfectly tenderize the vegetables.

Step 7: Shred Beef and Thicken Gravy

Remove the potatoes and carrots to a serving platter, then shred the beef with two forks and keep it warm. Stir in 1 tablespoon ketchup or honey into the cooking liquid for a bright, balanced sweetness if you like. Whisk 2 tablespoons corn starch with 2 tablespoons water to make a slurry and stir it into the pot. Switch to sauté mode and cook the gravy, stirring often, until thickened to your desired luscious consistency.

Step 8: Serve and Enjoy!

Place the shredded beef back on the platter alongside the tender potatoes and carrots. Ladle the thick, flavorful rich gravy over everything and prepare for an unforgettable meal that tastes like it took hours to make but came together in mere moments!

How to Serve Instant Pot Pot Roast with Rich Gravy and Vegetables Recipe

The image shows a stainless steel pot containing a stew separated into two main parts: on the left side, shredded brown meat with a moist, soft texture sitting in a rich, dark brown sauce, and on the right side, round yellow baby potatoes mixed with chunky orange carrot pieces, all coated in the same sauce. The pot has black handles and sits on a white marbled surface with a striped cloth partially visible on the bottom right. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley or thyme is a simple way to add a pop of color and fresh herbal brightness against the deep brown gravy and hearty roast. For a little extra decadence, a drizzle of good-quality extra virgin olive oil or a pat of butter over the hot roast just before serving melts beautifully into the sauce.

Side Dishes

This Instant Pot Pot Roast with Rich Gravy and Vegetables Recipe shines on its own, but if you want to round out the meal, crusty artisan bread or a soft dinner roll is perfect for soaking up every last drop of gravy. A crisp green salad or sautéed green beans add a fresh, vibrant contrast that balances the richness.

Creative Ways to Present

For a cozy family-style dinner, serve this pot roast straight on a rustic wooden board or a large ceramic platter, letting everyone dig in. Or, for a dinner party, plate the shredded beef artistically with the vegetables piled neatly alongside, then drizzle the rich gravy over the top for an elegant look that belies the simple cooking method.

Make Ahead and Storage

Storing Leftovers

After enjoying your Instant Pot Pot Roast with Rich Gravy and Vegetables Recipe, any leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Keep the meat, vegetables, and gravy together to let the flavors mingle even more overnight—making for an even tastier next-day meal.

Freezing

This pot roast freezes beautifully, making it a fantastic option for meal prep or busy nights. Freeze in portions with the gravy and vegetables in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge for the best results before reheating gently on the stovetop or microwave.

Reheating

When it’s time to enjoy the leftovers, reheat gently in a saucepan over medium-low heat, stirring occasionally until warmed through. If the gravy is too thick after chilling, just add a splash of beef broth or water to loosen it up and bring it back to that silky, rich texture you love.

FAQs

Can I use a different cut of beef for this Instant Pot Pot Roast with Rich Gravy and Vegetables Recipe?

While beef chuck roast is ideal for its marbling and tenderness after pressure cooking, you can also use brisket or round roast. Just note that cooking times might vary slightly, and cuts with less fat may be less juicy.

Is it necessary to sear the meat before pressure cooking?

Searing is highly recommended because it locks in flavor and creates those beautiful browned bits that enhance the gravy’s richness, but if you’re short on time, you can skip it and still get tasty results.

Can I add other vegetables besides potatoes and carrots?

Absolutely! Root vegetables like parsnips, turnips, or celery root work wonderfully. Just add them at the same time as the potatoes and carrots to ensure they cook evenly during the short pressure cook.

What if I want to make this recipe with frozen beef roast?

No problem at all! Increase the pressure cooking time to 90-100 minutes on high pressure. The Instant Pot does a fantastic job tenderizing frozen meat without sacrificing flavor or texture.

How can I make the gravy thicker or thinner?

To thicken, simply whisk in a bit more cornstarch slurry while sautéing until you get the consistency you desire. For thinner gravy, add a little extra beef broth or water and stir well until it’s just right.

Final Thoughts

This Instant Pot Pot Roast with Rich Gravy and Vegetables Recipe is a genuine crowd-pleaser that delivers tender, flavorful roast with minimal effort. It’s perfect for busy weeknights when you crave comfort food, or for special family dinners that feel effortlessly elegant. Trust me, once you make this recipe, it’ll become one of your go-to favorites for years to come!

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