Learn how to make juicy tender Instant Pot Pot Roast with mushrooms, carrots, baby potatoes and delicious gravy. You will love this comfort food recipe. It is the best one pot meal.
Shopping For Ingredients
- Albertsons has everything you need to make a delicious meal this holiday season from made in-store side dishes and freshly baked holiday treats to all the ingredients you need to make a delicious meal from scratch .
- The meat department at Albertsons has delicious roasts, hams and turkeys. Unsure of the cut you want? Ask your butcher for help! Place any custom order with your butcher ahead of time to ensure you have a stress-free, delicious holiday season.
- The produce department at Albertsons has all the fresh in-season produce to make delicious holiday sides.
- The bakery department at Albertsons has freshly baked rolls, pies and tasty treats to complement your holiday meal.
- Beat the crowds, find the best deals and get your holiday meal shopping done early. Shop online and relax knowing you’re all set for the big day.
- If you decide to do your holiday meal shopping in-store this year, shop during business hours when the stores tend to be quieter. Get any essentials and items that can be stored early. You’ll also find the best deals and choices.
- Save time and order your entire holiday meal online at Order Ahead. Simply order online, pick up at the store, and re-heat when ready to serve. Albertsons even has freshly crafted appetizer trays that you can order online at Order Ahead to make the holiday season as delicious and easy as possible.
Grocery Delivery
Albertsons also offers Grocery Delivery and DriveUp & Go™ for convenient ways to shop!
I shopped at Albertsons in my local area, but you can also find quality holiday meal essentials at the Albertsons Companies family of stores, including Safeway, ACME Markets, Jewel-Osco, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb and Vons.
How to Cook Beef Roast in Instant Pot
First, pat dry chuck roast beef with paper towels.
Season with salt and pepper on both salt. Then turn Instant Pot on saute mode and preheat 2 tablespoons of olive oil.
Add chuck roast and saute until brown color, about 8 minutes per side.
After, remove steak onto a plate, then add 1 sliced onion and saute until softened about 5 minutes. Next add 3 finely chopped garlic cloves, 1 tablespoon of Montreal Steak Spice, 2 bay leaves and saute for 1 minute.
Pour in 2 ½ cups of chicken broth, 1 tablespoon of soy sauce, 2 tablespoons of red wine, taste and season with salt and pepper, if needed.
How Long to Cook Beef Roast in Instant Pot
Return steak back into the Instant Pot. Cover with a lid and select Meat/Stew Mode cook at High Pressure for 45 minutes then Natural Release for 25 minutes.
Open the lid and remove steak onto a plate or onto a wooden cutting board, slice it and cover with foil paper.
Meanwhile, into the pot add vegetables - 8 oz of quartered mushrooms, 2 chopped carrots and 1-2lb of baby golden potatoes. Cover the lid and cook on high pressure for 5 minutes then quick release the pressure.
Transfer cooked vegetables onto a large serving plate and top it off with sliced beef roast. After turn Instant Pot on saute mode.
In a small dish mix 5 tablespoons of cornstarch with 5 tablespoons of cold water, then pour it into the Instant Pot with broth. Bring it to a boil and cook for 1 minute.
Pour gravy over beef roast with vegetables and garnish with finely chopped parsley. Enjoy!
Check Out More DELICIOUS Dinner Recipes
- Christmas Tree Cheese Platter
- Juicy Garlic Shrimp Recipe
- Almond Crusted Salmon Kale Salad
- Roast Beef Sandwich Recipe
- Baked Honey Garlic Chicken Thighs
- Philly Cheesesteak Sandwich
📖 Recipe
Instant Pot Roast Beef and Gravy
Learn how to make juicy tender Instant Pot Pot Roast with mushrooms, carrots, baby potatoes and delicious gravy. You will love this comfort food recipe. It is the best one pot meal.
Ingredients
- 3 lb chuck roast beef not frozen
- salt & pepper to taste
- 2 tablespoons olive oil
- 1 large onion sliced
- 3 cloves garlic finely chopped
- 1 tablespoon Montreal Steak Spice
- 2 bay leaves
- 2 ½ cups chicken broth low-sodium
- 1 tablespoon soy sauce
- 2 tablespoons red wine
- 8 oz mushrooms quartered
- 2 carrots chopped
- 1-2 lb golden baby potatoes
- 5 tablespoons cornstarch mixed with 5 tablespoons of cold water
Instructions
- First pat dry chuck roast beef with paper towels, and season with salt and pepper on both salt. Then turn Instant Pot on saute mode and preheat 2 tablespoons of olive oil.
- Add chuck roast and saute until brown color, about 8 minutes per side.
- After, remove steak onto a plate, then add 1 sliced onion and saute until softened about 5 minutes. Next add 3 finely chopped garlic cloves, 1 tablespoon of Montreal Steak Spice, 2 bay leaves and saute for 1 minute.
- Pour in 2 ½ cups of chicken broth, 1 tablespoon of soy sauce, 2 tablespoons of red wine, taste and season with salt and pepper, if needed. Return steak back into the Instant Pot. Cover with a lid and select Meat/Stew Mode cook at High Pressure for 45 minutes then Natural Release for 25 minutes.
- Open the lid and remove steak onto a plate or onto a wooden cutting board, slice it and cover with foil paper.
- Meanwhile, into the pot add vegetables - 8 oz of quartered mushrooms, 2 chopped carrots and 1-2 lb of baby golden potatoes. Cover the lid and cook on high pressure for 5 minutes then quick release the pressure. Transfer cooked vegetables onto a large serving plate and top it off with sliced beef roast. After turn Instant Pot on saute mode.
- In a small dish mix 5 tablespoons of cornstarch with 5 tablespoons of cold water, then pour it into the Instant Pot with broth. Bring it to a boil and cook for 1 minute. Pour gravy over beef roast with vegetables and garnish with finely chopped parsley. Enjoy!
Notes
When YOU make this Instant Pot Roast Beef and Gravy take a picture & tag your Food Creation on Instagram using @MunchkinTimeBlog @Albertsons & hashtag #eatlifeup & #munchkintimeblog, we would love to see your creation!
Nutrition
Calories: 386kcalCarbohydrates: 10gProtein: 34gFat: 23gSaturated Fat: 9gCholesterol: 117mgSodium: 546mgPotassium: 804mgFiber: 1gSugar: 2gVitamin A: 2570IUVitamin C: 8mgCalcium: 45mgIron: 4mg
Tried this recipe?Let us know how it was!
Q. Do YOU like this Instant Pot Roast Beef and Gravy?
Let me know in the comments below, I would love to hear from you!
Thank YOU for YOUR Comment, Share & Recipe Review!
Tabitha
Absolutely fabulous!
Husband said it's a keeper. We did 2 baked potatoes on the side instead of in the dish. Mike said if we hadn't done potatoes it would've gone great over egg noodles as well. Next time! I didn't have red rice wine or red wine, so I used 1 Tablespoon white rice vinegar and 1 balsamic vinegar. Worked great 👍
Love Keil
Yay, so happy to hear it was a hit! Love your swaps, the vinegar combo sounds perfect, and I bet it was delicious with baked potatoes. Egg noodles next time sound amazing too. Thanks for sharing Tabitha!🤗
Roxanna Rudd
This was a huge hit and absolutely delicious! We are an alcohol-free house so I substituted the red wine for pepperoncini liquid. So Divine
Munchkin Time
Thank you so much for sharing your experience, Roxanna! I'm thrilled to hear that it was such a hit in your home. The substitution with pepperoncini liquid sounds like a fantastic idea—I bet it added an amazing twist to the dish.
Lucy
Delicious, but just one question. Once I remove the meat and add in the veggies, the IP won’t return to pressure since it’s still too hot. Any idea how to override this?
Love Keil
Great question, Lucy! Instant Pots can be a bit tricky when it’s still hot inside. After you remove the meat, try these tips:
Let the pot cool for a minute or two before adding the veggies and sealing the lid again.
Make sure the sealing ring and vent are properly in place to build pressure.
If it still won’t pressurize, you can use the “Sauté” mode briefly to help release some steam, then switch back to “Pressure Cook.”
Hope that helps—let me know how it goes! 😊