Instant Pot Pot Roast with Gravy

This gluten free Instant Pot Pot Roast with gravy is tender and flavorful! It's made with boneless beef chuck roast and a red wine broth.

My recipe for Instant Pot Pot Roast was first published on Sunday Supper Movement where I am a contributor.

When it comes to comfort foods, it doesn't get any better than Pot Roast. This Instant Pot Chuck Roast is tender, topped with a savory gravy, and can be served with your favorite vegetable side dish.

As soon as winter weather comes around, I find myself craving comfort foods. It doesn't get any more comforting during the winter months than pot roast, especially when it's topped with a rich gravy and served alongside some roasted vegetables.

There are lots of ways to prepare a pot roast and each one has their virtues, but when it comes to keeping things simple, the Instant Pot is where its at. It can create a fork-tender 3 lb. beef chuck roast in less than 2 hours.

This recipe is made with a boneless beef chuck roast that's seasoned simply with kosher salt and pepper, seared on all sides, and then cooked in the Instant Pot along with garlic, onions, red wine, tomato sauce, beef broth, and fresh herbs like thyme and rosemary.

Once finished, the roast is removed and the savory cooking liquid is turned into a decadent gravy that's served along with the meat. The great thing about this dish is that you can pair it with your favorite side veggie side dish.

Jump to:

• What Cut Of Meat Is Best For Pot Roast?
• How To Season Pot Roast?
• Ingredients For Instant Pot Pot Roast with Gravy
• How To Make Pot Roast In The Instant Pot
• Which Red Wine Is Best For Beef Roast?
• How Long Does Instant Pot Pot Roast Take To Cook?
• How To Make The Gravy
• What To Serve With Pot Roast
• How Long Does Pot Roast Last In The Fridge?
• Can It Be Frozen?
• Instant Pot Pot Roast with Gravy

What Cut Of Meat Is Best For Pot Roast?

When it comes to pot roast, the best cuts of meat are the tough ones. The top choices are Chuck Roast (this comes from the shoulder area), Rump Roast or Bottom Round (this comes from the rear of the cow), or Brisket (this is cut from the lower portion of the chest).

This recipe calls for Chuck Roast. It's a boneless cut of beef that comes from the shoulder area of the cow. Boneless beef chuck roast can be found in the meat department of most grocery stores or a butcher shop.

The great thing about tougher cuts of meat is that they're full of connective tissue. That fatty tissue is marbled throughout the meat. As the beef cooks, the connective tissue breaks down and provides the dish with lots of flavor.

Tough cuts of meat work best when braised, slow cooked, or made in a pressure cooker. It's best to cook them low and slow or in the Instant Pot. If chuck roast is not cooked long enough, it will be tough, but if cooked properly, it's tender and juicy.

The other great thing about tougher cuts of beef is that they are much cheaper than the more premium cuts. A hearty meal like this one is generally pretty affordable.

This recipe calls for a 3 lb. boneless beef chuck roast.

How To Season Pot Roast?

Pot roast is one of those things that doesn't require a lot of fuss or frills. It's a classic dish that's seasoned simply, which allows the natural flavor of the beef to shine through.

I find that pot roast is perfect seasoned with kosher salt and pepper. Once seasoned, the roast is seared in olive oil, which helps to lock in the flavor.

The crust that forms on the outside of the roast is the result of Maillard reaction. This comes from searing the meat, which caramelizes the sugars on the surface of the roast and creates a deeper, rich flavor.

Once the meat is seared, it's cooked in the Instant Pot along with garlic, onions, red wine, and fresh herbs, all of which help to add flavor to the pot roast. I find that all of these ingredients complement the flavor of the beef without overpowering it.

Ingredients For Instant Pot Pot Roast with Gravy

Here's what you'll need to make it.

• 3 lbs. Boneless Beef Chuck Roast
• 1 tsp. each of Kosher Salt and Pepper (split)
• 3 Tbsp. Olive Oil (split)
• 6 cloves Garlic
• 1 Onion (any color)
• ½ cup Red Wine (dry red wine is best)
• 1 ½ cups Beef Broth (split)
• 1 15.5 oz. can or 2 8 oz. cans Tomato Sauce
• 2 Tbsp. Corn Starch
• 2-3 sprigs Fresh Rosemary
• 4 sprigs Fresh Thyme

Feel free to sub ½ tsp. each of dried thyme and rosemary or 1 tsp. of Italian seasoning if you don't have fresh thyme and rosemary.

How To Make Pot Roast In The Instant Pot

The process of cooking this Instant Pot Pot Roast with Gravy is easy and requires a few steps to ensure that the roast is tender and the gravy flavorful.

The first step is to cut the chuck roast in half because it's likely too large to fit inside the Instant Pot. Once cut in half, all sides of the roast are seasoned with kosher salt and pepper and each half is seared in olive oil.

Once the roast is seared, the minced garlic and onions are sauteed in the Instant Pot. Once sauteed, red wine is added to the pot, which helps to deglaze the bottom and provides another layer of flavor to the dish.

The seared roasts are then returned to the Instant pot along with beef broth, tomato sauce, and fresh herbs.

The gravy is prepared at the end of the process after the roast is completely finished cooking.

1. Start by mincing 6 cloves of garlic and 1 onion (any color).
2. Cut a 3 lb. boneless beef chuck roast in half.
3. Sprinkle ¼ tsp. each of kosher salt and pepper over the top of the chuck roasts. Flip the roasts over and sprinkle another ¼ tsp. each of kosher salt and pepper over the second side.
4. Sprinkle another ¼ tsp. of kosher salt and pepper evenly over the outer edges of both chuck roasts.
5. Turn the Instant Pot 'On' and push the 'Sauté' button.
6. Once heated, add 1 Tbsp. of olive oil to the Instant Pot. Place one of the chuck roast halves into the Instant Pot and sear for 4 minutes on the first side. Flip and sear for another 4 minutes on the second side. Stand the chuck roast on edge and sear each side for 1 minute. Remove and set aside.
7. Once the entire roast is seared, repeat with the second chuck roast, adding another 1 Tbsp. of olive oil. Remove and set aside.
8. Add another 1 Tbsp. of olive oil along with the minced garlic and onions. Sauté for 3-4 minutes, stirring often.
9. Add ½ cup of dry red wine to the Instant Pot and sauté for 4-5 minutes, scraping the bottom of the Instant Pot with a wooden spoon to remove the brown bits.
10. The red wine should reduce by about half.

Which Red Wine Is Best For Beef Roast?

There are no hard and fast rules when it comes to cooking with wine. It's generally recommended that you cook with something you enjoy drinking.

When it comes to beef, I find its best to stick to a dry red wine with bold flavor. Cabernet, Pinot Noir, Merlot, Malbec, Shiraz, or a Red Blend are all great choices.

I do not recommend cooking beef with a sweet red wine.

1. After the red wine has reduced by half, add 1 cup of beef broth to the Instant Pot along with 1 15.5 oz. can of tomato sauce (or 2 8 oz. cans of tomato sauce), another ¼ tsp. each of kosher salt and pepper, and 2-3 sprigs of fresh rosemary and 4 sprigs of fresh thyme (or ½ tsp. each of dried rosemary and thyme or 1 tsp. of Italian seasoning).
2. Stir all of these ingredients together until completely combined.
3. Add the seared chuck roasts back to the Instant Pot, making sure they are submerged in the liquid.

Always be sure to exercise caution when using an Instant Pot. Check out this guide for any questions you may have regarding use of your Instant Pot.

How Long Does Instant Pot Pot Roast Take To Cook?

Once the roasts are seared, the garlic and onions sauteed, and the broth mixture combined, it's time to cook the Instant Pot Pot Roast.

This pot roast cooks for 70 minutes on the 'Manual' setting and then calls for 15 minutes of natural pressure release.

The pot roast should be tender and easily shredded with a fork when finished.

1. Once the beef is returned to the Instant Pot, place the cover on top and make sure it is in the locked position and that the valve it sealed.
2. Press the 'Cancel/Off' button and then press the 'Manual' or 'Pressure Cook' button. Set the timer for 70 minutes. It will take 10 minutes or so for the pressure to build up at which point the vent will seal. The roast will cook for 70 minutes.
3. It's important to let the pressure release naturally. After the 70 minutes are up, allow for 15 minutes of natural pressure release.
4. Feel free to release the vent after 15 minutes. This will release any extra steam and allow you to open the lid.
5. Remove the cooked roasts from the Instant Pot and set aside.
6. Once cooled a bit, shred with two forks.

Love beef? Check out these recipes!

• Italian Short Ribs
• Grilled Chuck Steak
• Slow Cooker Ground Beef Chili
• Philly Cheese Steak Sloppy Joes
• Steak Diane

How To Make The Gravy

I'm a huge fan of gravies and sauces when it comes to roasted or braised meats. It adds even more flavor to the dish and makes the whole thing feel a bit more luxurious.

The gravy can also be served over the top of mashed potatoes or any type of mashed or roasted vegetables.

All that's needed to turn the liquid from the roast into a gravy is to combine it with a cornstarch slurry. A slurry is a mixture of a starch and liquid that's stirred together until combined. The starches in the mixture help to thicken gravies and sauces.

1. Once the roasts are removed from the Instant Pot, find and discard any thyme and rosemary sprigs.
2. Skim the excess fat from the top of the liquid with a ladle and discard.
3. Pour ½ cup of beef broth into a glass measuring cup.
4. Add 2 Tbsp. of corn starch to the beef broth. Stir until completely combined with a fork or small whisk.
5. Press the 'Cancel/Off' button on the Instant Pot and then press the 'Sauté' button once again.
6. Slowly pour the corn starch slurry into the Instant Pot.
7. Stir the slurry into the liquid and sauté for 4-5 minutes. The mixture should thicken and become gravy-like in texture.
8. Once thickened, pour the gravy into a serving bowl and turn the Instant Pot off.

What To Serve With Pot Roast

This Instant Pot Pot Roast with Gravy is a 'meat and potatoes' kind of meal and I love to serve it with some roasted potatoes and roasted carrots.

It's perfect served with these buttermilk mashed potatoes or buttermilk sweet potatoes. This mashed kohlrabi also makes a great pairing as well as this kohlrabi gratin.

You can't beat pot roast and gravy served with au gratin potatoes, ranch roasted red potatoes, or air fryer parsnips.

Roasted vegetables like maple dijon Brussels sprouts, garlicky green beans, or Parmesan roasted cauliflower are great options.

These cheddar chive scones or buttermilk biscuits are also great for dipping into the gravy.

I love this recipe because it's rustic and hearty but feels special at the same time.

How Long Does Pot Roast Last In The Fridge?

Any leftover pot roast may be stored for 2-3 days in an airtight container in the refrigerator.

Be sure to allow the pot roast and gravy to cool completely before transferring to the fridge for storage.

The gravy may be stored in an airtight container in the refrigerator for 2-3 days.

Can It Be Frozen?

Yes, pot roast can be frozen and enjoyed at a later time. The gravy may be frozen as well.

1. Prepare the recipe as directed and allow to cool completely before transferring to the freezer for storage.
2. Place the meat into a heavy-duty freezer-safe storage bag or container, pour some of the gravy into the container, press out any air, label with the date, and store up to 3 months.
3. Pour any leftover gravy into a small, freezer-friendly airtight container or heavy-duty freezer bag, label with the date, press out any air, and store for 2-3 months in the freezer.

How To Reheat

1. Transfer the storage containers to the refrigerator and allow to thaw for 24 hours before reheating.
2. Heat the thawed meat in the microwave or in a small sauce pan on the stove top.
3. The thawed gravy may be heated in a small sauce pan on the stove top or in the microwave.

If you've got leftover pot roast, this Beef Risotto is a great way to use it up!

Love chuck roast? Check out these recipes!

• Dutch Oven Pot Roast
• Gluten Free Beef Stew
• Slow Cooker Barbacoa Tacos

Looking For More Instant Pot Beef Recipes? Don't Miss These!

Instant Pot Vietnamese Beef Pho

Instant Pot Corned Beef

Instant Pot Beef and Broccoli