Instant Pot Savory Pot Roast & Gravy — no mushy veggies! | Food Under Pressure
I love pot roast – it is one of my all-time favorite comfort foods.
This Instant Pot Savory Pot Roast & Gravy is OUT OF BOUNDS (in my best Guy Fieri voice). The effort does NOT disappoint.
This meal is fit for a holiday, a special event, a dinner party or just a lovely family meal. Just you? MEAL PREP the ‘ish out of this recipe – eat some, save the rest for lunches for the week.
Seriously, it is impressive. Rich and savory and just beyond your average pot roast. Unlike most recipes, this one ensures the veggies don’t turn into complete mush! And, we have a secret ingredient for our gravy that brings it to an entirely different high level!
Normally, I make pot roast in my dutch oven – seasoning and searing the chuck roast on my stove top first, then adding the rest of the ingredients and slow braising in the oven at about 275 degrees for 3+ hours, then making a gravy from cooking liquid. All in all, between prepping, searing and braise and gravy time, it takes me about 4 hours or so to produce it this way. It’s always worth it! But, it does take time.
With my Instant Pot, I cut the cook time in 1/3! *High five!*
Pot Roast in the Instant Pot? A LUCIOUS, SAVORY SUCCESS.
My recipe ensures your veggies are NOT mushy & your gravy is OUT OF THIS WORLD thanks to a secret ingredient!
Instant Pot WIN!
- 2 T olive oil
- 2.5-3 lb chuck roast thawed, cut in 2 equal pieces
- 1 t salt
- 1 t black pepper
- 1 t garlic powder
- 1/2 t onion powder
- 1/2 t paprika
- 1/2 cup dry red wine (or sub beef broth)
- 1.5 cups beef stock or broth
- 2 T worcestershire
- 1 packet onion soup mix
- 1 can diced tomatoes optional
- 1 lg onion peeled, cut in half
- 4 stalks celery cut in half
- 2 carrots cut in half (can sub 6-8 baby carrots)
- 4 garlic cloves peeled, smashed
- 1 bunch fresh thyme (about 8 sprigs)
- 2-3 bay leaves
- 8 medium baby red potatoes halved can sub cut russet potatoes
- 2 med to large onion peeled, quartered
- 18-20 baby carrots
- 1 lg sweet potato cut in 2 inch cubes, optional
- 1/2 cup mushrooms quartered or sliced, optional
- 2 T corn starch
- 2 T melted butter
- 1-2 T braising liquid after cooking
Set Instant Pot (IP) on sauté, leave lid off and allow to heat.
While IP is heating, cut roast in 2 even pieces and season with salt, pepper, onion powder, garlic powder and paprika. Once IP display says “HOT”, add 2 T. olive oil and roast. Sear for 2-3 minutes each side.
Add wine, and scrap bottom of pan to deglaze (loosen all browned bits) for about a minute, moving the roast around to get all the bits.
Deglazing is a MUST! All those bits are FLAVOR – and you don’t want to leave them stuck to the IP insert or they WILL burn & your pot will not come to pressure.
Add beef broth, Worcestershire, packet onion soup mix as well as vegetable & aromatics for braising – onion, celery, carrots, garlic, thyme & bay leaves. Close lid, and turn vent knob to "Sealing".
Choose High Pressure cooking option (on Instant Pot, either "Manual" or "Pressure Cook"), and set cook time to 45 minutes.
NOTE: it will take about 10 minutes for pressure cooker to pressurize – don’t let this make you think you’ve done something wrong! Once pressurization is complete, the timer will begin the cook time countdown.
Once cook time is complete, allow the pot to naturally release pressure for 10 minutes, then carefully turn vent to “Venting” to release remaining pressure.
Once pressure is released and steam no longer comes from the vent, open the lid. Remove the aromatic veggies as you can & set aside – these will likely be rather mushy by now, but have served a very noble purpose and will be used again when making the gravy.
Add additional fresh vegetables: baby red potatoes, cut russet potatoes, onion, mushrooms, cut sweet potato, carrots...or whatever combination you like with your roast. Replace lid on pressure cooker, making sure vent is turned to “Sealing”. Choose high pressure option, and set cook time to 6 minutes.
When cook time is complete, allow the pot to naturally depressurize for at least 10 minutes, then manually release any remaining pressure.
Transfer roast and vegetables to serving platter, but leave all juices – Cover with foil to keep warm.
Press “Saute” or Browning option on pressure cook.
In separate small bowl, whisk corn starch, melted butter and 1-2 T cooking liquid to create what’s known as a thickening “slurry” – make sure to remove all lumps.
Whisk “slurry” into remaining cooking liquid in IP, whisking every 15-30 seconds for about 5 minutes, or until slightly thickened
OPTIONAL: add previously removed aromatic, now mushy vegetables to gravy and use an immersion blender to blend into sauce -- this is totally optional, but MAN, does it bring that gravy to a-whole-nother level.
Serve pot roast sliced or shredded over veggies, smothered in savory gravy!