Go Back
–+ servings
Instant Pot pot roast with gravy and roasted potatoes and carrots in white bowl with fork.
Print Recipe
5 from 5 votes

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.
Prep Time10 minutes
Cook Time1 hour 50 minutes
Manual Release Time:15 minutes
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free, Low Lactose
Keyword: instant pot chuck roast, beef chuck roast instant pot, gluten free pot roast, pot roast with gravy,
Servings: 6
Calories: 527kcal
Author: Christine Rooney

Equipment

Ingredients

  • 3 lbs. boneless beef chuck roast
  • 3 Tbsp. olive oil split
  • 6 cloves garlic
  • 1 onion any variety
  • ½ cup red wine dry
  • 1 ½ cups beef broth split
  • 1 tsp. kosher salt split
  • 1 tsp. pepper split
  • 4 sprigs fresh thyme
  • 2-3 sprigs fresh rosemary
  • 2 Tbsp. corn starch
US Customary - Metric

Instructions

For The Pot Roast:

  • Mince 6 cloves of garlic and 1 onion.
  • Cut a 3 lb. boneless beef chuck roast in half.
  • 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.
  • Sprinkle another ¼ tsp. of kosher salt and pepper evenly over the outer edges of both chuck roasts.
  • Turn the Instant Pot 'On' and push the 'Sauté' button.
  • 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.
  • Once the entire roast is seared, repeat with the second chuck roast, adding another 1 Tbsp. of olive oil. Remove and set aside.
  • Add another 1 Tbsp. of olive oil along with the minced garlic and onions. Sauté for 3-4 minutes, stirring often.
  • 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.
    The red wine should reduce by about half.
  • 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).
    Stir all of these ingredients together until completely combined.
  • Add the seared chuck roasts back to the Instant Pot, making sure they are submerged in the liquid (make sure it does not go past the Max Fill line).
  • 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.
  • 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.
  • It's important to let the pressure release naturally. After the 70 minutes are up, allow for 15 minutes of natural pressure release.
    Feel free to release the vent after 15 minutes. This will release any extra steam and allow you to open the lid.
  • Remove the cooked roasts from the Instant Pot and set aside.
    Once cooled a bit, shred with two forks.

For The Gravy:

  • Once the roasts are removed from the Instant Pot, find and discard any thyme and rosemary sprigs.
    Skim the excess fat from the top of the liquid with a ladle and discard.
  • Pour ½ cup of beef broth into a glass measuring cup.
    Add 2 Tbsp. of corn starch to the beef broth. Stir until completely combined with a fork or small whisk.
  • Press the 'Cancel/Off' button on the Instant Pot and then press the 'Sauté' button once again.
  • Slowly pour the corn starch slurry into the Instant Pot.
    Stir the slurry into the liquid and sauté for 4-5 minutes. The mixture should thicken and become gravy-like in texture.
  • Once thickened, pour the gravy into a serving bowl and turn the Instant Pot off.
  • To Serve: Serve the pot roast with mashed potatoes, roasted potatoes and carrots, or any mashed or roasted vegetables of choice. Top with gravy and garnish with fresh herbs (optional).

Notes

The nutritional information includes the pot roast and gravy. It does not include the potatoes and carrots or any other side dishes.
Make sure to use an Instant Pot that is at least 6 Quarts.
Use low sodium beef broth if you are concerned about sodium levels. Make sure the beef broth is gluten free if gluten is an issue for you.

Nutrition

Serving: 2cups | Calories: 527kcal | Carbohydrates: 8g | Protein: 45g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 614mg | Potassium: 927mg | Fiber: 1g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 5mg