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Beef pot roast with gravy, roasted potatoes, and rosemary on white plate.
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5 from 1 vote

Instant Pot Beef Pot Roast with Gravy

This Instant Pot Beef Pot Roast recipe is tender and juicy! It's made with chuck roast in the pressure cooker and topped with homemade gravy.
Prep Time15 mins
Cook Time1 hr 10 mins
Resting Time20 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: American
Keyword: instant pot pot roast, instant pot roast, pot roast recipes
Servings: 4
Calories: 747kcal
Author: Christine Rooney


  • Instant Pot


  • 3 lbs. boneless chuck roast
  • 3 Tbsp. vegetable oil split
  • 6 cloves garlic
  • 1 onion any variety
  • ½ cup red wine any variety
  • 1 ½ cup beef broth split
  • 1 ½ tsp. kosher or sea salt split
  • ½ tsp. pepper
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 2 Tbsp. corn starch


For The Pot Roast:

  • Mince 6 cloves of garlic and 1 onion.
  • Cut a 3 lb. boneless chuck roast in half. Sprinkle one side of the roasts generously with kosher or sea salt.
  • Turn on Instant Pot and set it to the ‘Saute’ setting.
  • Pour 1 Tbsp. vegetable oil into the Instant Pot. Place one half of the roast (salt side down) into the pot. Sear for 4 minutes on the first side. Sprinkle the second side generously with more salt. After 4 minutes flip the roast and sear the second side for another 4 minutes. Remove the first roast and set aside.
  • Repeat with the second roast. Pour another Tbsp. of vegetable oil into the pot. Place the second roast (salt side down) into the pot and sear for 4 minutes. Salt the second side, flip the meat over, and sear the second side for 4 minutes. Remove meat and set aside.
  • Pour another tsp. of vegetable oil into the pot. Add the minced garlic and onions. Saute the onions for 3-4 minutes, stirring often.
  • Pour ½ cup of red wine into the pot. Saute the garlic and onions in the wine for 5 minutes or so, stirring often. The wine should reduce to half.
  • Return both roasts to the Instant Pot along with 1 cup of beef broth, 1 15 oz. can of tomato sauce, 4 sprigs fresh thyme, 1 sprig fresh rosemary, and a generous pinch of salt and pepper. Stir the liquids and submerge the meat in it.
  • Place the cover on the Instant Pot and make sure it is sealed and in the locked position. Press the ‘Cancel/Off’ button and then press the ‘Manual’ button. Set the time for 70 minutes. Allow the Instant Pot to pressurize and cook for 70 minutes.
  • Allow the Instant Pot to de-pressurize naturally for 20 minutes or so when it’s finished cooking. After 20 minutes you may release the vent to allow any extra steam to escape. Remove the lid at this point.

For The Gravy:

  • Remove the meat from the pot and set aside. Remove the thyme and rosemary springs and discard. Skim the top of the liquid with a ladle and remove any excess fat. Discard the excess fat.
  • Press the 'Cancel/Off' button and then press the 'Saute' button once again.
  • Place 2 Tbsp. of corn starch in ½ cup of beef broth. Stir until combined and then slowly add the slurry to the Instant Pot. Stir the slurry into the liquids and stir for 5 minutes or so or until the mixture has thickened a bit. Pour the sauce into a serving dish and turn the Instant Pot off and unplug it.
  • Serving suggestions: Serve this Instant Pot Pot Roast with roasted potatoes, mashed potatoes, or potatoes of choice. Glazed carrots or any other hearty vegetable would also make a great side dish.


Calories: 747kcal