Instant Pot Pot Roast Recipe With Gravy: Fall-Off-The-Bone Tenderness in One Pot

This Instant Pot pot roast delivers fall-off-the-bone tender meat with a rich, savory gravy that comes together effortlessly in one pot.

I’ve perfected a method that locks in moisture and flavor, ensuring every bite is juicy and packed with depth. The pressure cooker works its magic in a fraction of the time compared to traditional methods.

The key is searing the beef first to develop a deep, caramelized crust, then letting the Instant Pot do the rest. The result is a melt-in-your-mouth dish with gravy so flavorful, it tastes like it simmered all day.

With minimal prep and maximum flavor, this recipe proves you don’t need hours to achieve tender, restaurant-quality results at home.

Ingredients for Instant Pot Pot Roast Recipe with Gravy

Pantry staples meet a few fresh veggies and a bold chuck roast. Simple stuff, huge payoff.

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The beef is everything here. Chuck roast with good marbling (look for those white streaks) breaks down beautifully under pressure. Costco has great quality at a fair price, or ask your butcher for a well-marbled cut. Sear it in batches if your pot is crowded—don’t skip this step, it’s what builds that deep flavor in the gravy (worth the extra minute).

No red wine? Beef broth with a splash of balsamic works in a pinch. Fresh out of tomato paste? Those little squeeze tubes at Trader Joe’s are a lifesaver (no waste, keeps forever). The herbs can be swapped for fresh—use 1 tbsp each of thyme and rosemary if you’ve got them. No celery? An extra carrot or two won’t hurt (trust me on this).

Leftovers taste even better the next day once the flavors meld. Keeps 3-4 days in the fridge, freezes for 3 months. Gravy thickens as it cools—reheat with a splash of broth to loosen (or just enjoy it as a rich sauce).

Step-by-Step Instructions for Instant Pot Pot Roast With Gravy

This method delivers melt-in-your-mouth beef and rich gravy without the fuss.

Step 1: Sear the Chuck Roast to Lock in Flavor

Set your Instant Pot to Sauté mode and add 1 tbsp Olive Oil. While it heats, pat the 3 lb Chuck Roast dry with paper towels—this ensures a proper sear. Season all sides with 1 tsp Salt and 0.5 tsp Black Pepper.

Sear the roast for 4-5 minutes per side until deeply browned. You’ll hear it sizzle, and the edges will start to pull away from the pot. Don’t rush—this builds the foundation of your gravy. Transfer the roast to a plate and set aside.

Step 2: Sauté the Aromatics for Depth

In the same pot, add the remaining 1 tbsp Olive Oil, then toss in the Yellow Onion, Carrots, and Celery Stalks. Cook for 3-4 minutes, stirring occasionally, until the onion softens and the carrots start to caramelize at the edges.

Add the Garlic Cloves, 2 tbsp Tomato Paste, 1 tbsp Worcestershire Sauce, 1 tsp Dried Thyme, and 1 tsp Dried Rosemary. Stir for 1 minute until fragrant—this is where the magic happens. The tomato paste will darken slightly and stick to the bottom; that’s good.

Step 3: Deglaze and Pressure Cook

Pour in 0.5 cup Red Wine and scrape the bottom of the pot with a wooden spoon to release all the browned bits. This step prevents the “burn” notice and infuses the gravy with rich flavor. Let it simmer for 2 minutes to cook off the alcohol.

Return the seared Chuck Roast to the pot, then add the 2 cups Beef Broth and 1 whole Bay Leaf. Secure the lid, set the valve to Sealing, and cook on High Pressure for 60 minutes. The roast will be fall-apart tender when done.

Step 4: Natural Release and Shred

Let the pressure release naturally for 15 minutes, then quick-release any remaining pressure. Open the lid and remove the Bay Leaf. Transfer the Chuck Roast to a cutting board—it should pull apart effortlessly with two forks.

Shred the beef into large chunks and return it to the pot. This lets it soak up the gravy while you finish the dish. The gravy will thicken slightly as it sits, but if it’s too thin, simmer for 5-10 minutes uncovered on Sauté mode.

Step 5: Serve with Gravy

Taste the gravy and adjust seasoning if needed. The flavors should be rich and balanced, with the Red Wine and Worcestershire Sauce adding depth. Spoon the shredded beef and vegetables onto a platter and ladle the gravy over the top.

Serve immediately while hot. The beef should be so tender it nearly melts in your mouth, and the gravy should be thick enough to cling to every bite. Pair with mashed potatoes or crusty bread to soak up every last drop.

Dietary Considerations for This instant pot pot roast recipe with gravy

Gluten-Free Adaptation

This recipe is naturally gluten-free as written, assuming you use certified gluten-free Worcestershire sauce. Many brands contain barley malt, so I recommend Lea & Perrins Gluten-Free or Annie’s versions. Always double-check labels to be safe. 💪

Low-Carb/Keto Version

To make this keto-friendly, simply reduce the carrots to 1 large and skip the onion entirely. Replace with ½ cup diced mushrooms and 1 diced bell pepper for low-carb bulk. The gravy will still be rich and flavorful.

Dairy-Free Notes

There are no dairy ingredients in this recipe, so it’s already dairy-free. Just ensure your beef broth doesn’t contain any hidden dairy derivatives. I use Better Than Bouillon beef base, which is reliably dairy-free.

Low-Sodium Option

Use low-sodium beef broth and no-salt-added tomato paste. Reduce the added salt to ½ tsp and season to taste at the end. The Worcestershire sauce and wine will still provide plenty of flavor depth.

Vegetarian Adaptation

This isn’t a natural fit for vegetarians, but you can create a similar dish using portobello mushrooms or seitan in place of beef. Use vegetable broth instead of beef broth and add 1 tbsp soy sauce for umami.

Allergen Awareness

The primary allergens to watch for are sulfites in the wine and potential gluten in the Worcestershire sauce. For sulfite sensitivity, use wine labeled as such or substitute with additional broth. Always verify ingredient labels for hidden allergens. 💡

Frequently Asked Questions