Instant Pot Pot Roast with Vegetables and Rich Gravy Recipe

If you’re craving a hearty, crowd-pleasing meal that fills your home with irresistible aromas in no time, you have to try this Instant Pot Pot Roast with Vegetables and Rich Gravy Recipe. It’s a beautiful blend of tender, flavorful beef chuck roast and perfectly cooked carrots and potatoes, all swimming in a luscious, savory gravy. What makes this dish truly special is how the Instant Pot transforms what used to be a slow-cooked, all-day affair into a convenient and satisfying dinner without sacrificing any of that homey, comforting goodness. Trust me, once you try this recipe, it’ll become your go-to for those cozy nights in.

Ingredients You’ll Need

This recipe calls for a handful of simple, yet carefully chosen ingredients that work together to build layers of flavor, texture, and appealing color. Each component plays a vital role in making this pot roast a standout dish.

• 3-4 pounds beef chuck roast (boneless): The star of the dish; chuck is well-marbled and becomes deliciously tender under pressure.
• Salt & pepper (to taste): Essential for seasoning and bringing out the natural flavors of the beef.
• 2-3 tablespoons olive oil (divided): Helps with searing and adds a subtle richness.
• 1 large onion (sliced): Adds sweetness and depth when sautéed.
• 4 cloves garlic (minced): Brings a lovely aromatic punch without overpowering.
• 1 cup red wine: Adds complexity and richness, deglazing the pot perfectly.
• 1 cup beef broth: Builds the savory foundation of the gravy.
• 1 tablespoon Worcestershire sauce: Enhances umami and boosts the meaty flavors.
• 1/2 teaspoon Italian seasoning: A subtle herb blend that lifts the overall profile.
• 4 large carrots (peeled & cut into 2″ chunks): Sweet and tender, they offer a pleasing bite.
• 1.5 pounds Yukon Gold potatoes (cut into halves or quarters): Creamy texture and beautiful color to complement the beef.
• 3 tablespoons cornstarch: Creates a silky, thick gravy that ties everything together.

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

Step 1: Prepare and Sear the Roast

Start by cutting your beef chuck roast in half to ensure even cooking. Season each piece generously with salt and pepper. Heat 2 tablespoons of olive oil in your Instant Pot on the sauté setting, then sear each piece of meat on all sides until it’s perfectly browned and caramelized. This step locks in those deep, meaty flavors that form the foundation of your pot roast. Once browned, transfer the meat to a plate to rest.

Step 2: Sauté Onions for Sweetness

Add the remaining tablespoon of olive oil to the Instant Pot if needed, then toss in the sliced onions. Cook them for about 5 minutes until they soften and develop a golden edge. This adds a natural sweetness and depth to the dish that complements the beef beautifully.

Step 3: Build the Sauce Base

Stir in the minced garlic and let it cook just 30 seconds to release its aroma without burning. Then pour in the red wine, beef broth, Worcestershire sauce, and sprinkle in the Italian seasoning. Allow the mixture to come to a simmer, ensuring you scrape up all those irresistible browned bits from the pot’s bottom — this adds a ton of flavor and prevents any burn warnings during pressure cooking.

Step 4: Pressure Cook the Roast

Nestle the seared roast back into the Instant Pot, close the lid, and set the valve to sealing. Pressure cook on high for 60 minutes if your roast is around 3 pounds, or 70 minutes if closer to 4 pounds. This slow cooking under high pressure guarantees melt-in-your-mouth tenderness.

Step 5: Release Pressure and Prep Vegetables

Once cooking is complete, let the pressure release naturally for 10 minutes for maximum juiciness, then carefully perform a quick pressure release to finish. This is the perfect time to prep your carrots and potatoes so they’re ready to go.

Step 6: Add Vegetables and Cook

Layer the carrots and potatoes on top of the meat inside the Instant Pot. Seal the lid again with the valve on sealing, and pressure cook on high for 5 more minutes. This ensures the vegetables come out tender but not overcooked, soaking up that amazing beefy gravy.

Step 7: Final Pressure Release

After the second cook cycle, allow another 10-minute natural pressure release before doing a quick release for any remaining pressure. Your meat and veggies are now perfectly cooked and ready for the finishing touches.

Step 8: Remove Meat and Skim Fat

Carefully remove the potatoes, carrots, and meat from the pot. Use a large spoon to skim off as much fat as possible from the surface of the liquid—this helps keep the gravy rich but not greasy. Place the meat on a separate plate to shred easily with two forks into tender pieces.

Step 9: Make the Gravy

Mix 3 tablespoons of cornstarch with 3 tablespoons of cold water to create a smooth slurry. Pour this into the Instant Pot and use the sauté function to simmer the liquid until it thickens to a luscious gravy consistency. Taste and adjust salt and pepper, being generous to enhance the rich flavors.

Step 10: Combine and Heat Through

Return the shredded beef, carrots, and potatoes to the Instant Pot, tossing them gently in the gravy to coat each bite. Let everything heat through for a few minutes, then serve immediately and enjoy all those comforting, rich flavors together.

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

Garnishes

Adding a sprinkle of fresh chopped parsley or thyme leaves brings a pop of color and a hint of freshness to this rich meal. You might also try a few twists of freshly ground black pepper on top for an extra little kick.

Side Dishes

This Instant Pot Pot Roast with Vegetables and Rich Gravy Recipe is quite the showstopper on its own, but it pairs wonderfully with a simple green salad dressed lightly with a vinaigrette or some crusty bread to soak up any extra gravy. Roasted Brussels sprouts or green beans are excellent vegetable sides to add some crunch and brighten the plate.

Creative Ways to Present

For a cozy family dinner, serve everything straight from the pot for maximum rustic charm. For a fancier presentation, plate the vegetables first, nestle tender shredded beef on top, then drizzle with generous amounts of gravy. You could even serve in small cast iron skillets for a restaurant-style experience at home.

Make Ahead and Storage

Storing Leftovers

This pot roast stores beautifully in an airtight container in the fridge for up to 4 days. Keep the meat, veggies, and gravy together to maintain that wonderful moist texture and flavor.

Freezing

If you want to save some for later, freeze portions in freezer-safe containers or zip-top bags for up to 3 months. Just be sure to leave some headspace for expansion and label the containers with the date for easy meal planning.

Reheating

Reheat gently on the stovetop or in the microwave, stirring occasionally and adding a splash of beef broth or water if the gravy thickens too much. This keeps everything juicy and delicious, just like freshly made.

FAQs

Can I use a different cut of beef for this recipe?

While beef chuck roast is ideal for its marbling and tenderness, you can experiment with brisket or round roast. Keep in mind that leaner cuts may cook a bit faster and be less juicy, so adjust cooking times carefully.

What kind of red wine is best for this pot roast?

A dry red wine like Cabernet Sauvignon or Merlot works wonderfully to add richness without overpowering the dish. If you prefer not to cook with alcohol, you can substitute more beef broth, but the flavor will be slightly different.

Can I omit the cornstarch to make a gravy without thickener?

Yes, you can skip the cornstarch for a thinner broth-style sauce, but the cornstarch slurry gives that signature glossy, thick gravy that clings beautifully to the meat and veggies. If you prefer, arrowroot or flour mixed with water can be used as alternatives.

Is it possible to prepare this recipe without an Instant Pot?

Absolutely! You can make this pot roast in a slow cooker or Dutch oven, but cooking times will be longer—expect 3-4 hours in a slow cooker on low or 3 hours in a 325°F oven covered tightly. The flavors will develop similarly, just more slowly.

How do I avoid getting a burn warning on the Instant Pot?

Make sure to scrape up all the browned bits from the bottom of the pot after deglazing with the wine and broth. These bits can stick and cause the burn warning. Adding enough liquid and layering ingredients properly also helps prevent this issue.

Final Thoughts

This Instant Pot Pot Roast with Vegetables and Rich Gravy Recipe is the perfect marriage of convenience and comforting, classic flavors that will quickly become a household favorite. Whether it’s a busy weeknight or a special weekend dinner, this dish brings warmth to the table with minimal effort and maximum deliciousness. I can’t wait for you to give it a try and experience that fall-apart tenderness and savory goodness for yourself!

Print