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Author Notes: Instant Pot Roast Beef and Gravy is quickly replacing my oven version in my fall and winter dinner lineup. It is SO easy, and it makes the most fall-apart tender pot roast that I’ve ever had before. What’s not to love? https://www.orwhateveryoudo.com/2017/11/instant-pot-roast-beef-gravy.html —Nicole Johnson
- 2 tablespoons canola oil
- 3-4 pounds beef shoulder chuck roast
- 1 onion
- 3-4 carrots
- 1 quart beef broth
- 1 packet beefy onion soup mix
- salt, pepper, onion powder, garlic salt, seasoned salt
- 3 tablespoons cornstarch
- 1/3 cup water
- Place the oil in the bottom of the Instant Pot, and turn it on Saute HIGH.
- Season the piece of beef well with the salt, pepper, onion powder, garlic salt, and seasoned salt.
- Place the roast into the pre-heated Instant Pot, and let cook for 5-6 minutes, or until the bottom is well-browned.
- Carefully flip the roast over onto the other side and brown that side well for another 5-6 minutes.
- Place the sliced onion, carrots, and beef broth into the pot. Close the lid, and turn the pot to high pressure and set the timer for 65 minutes.
- When the timer goes off, allow the cooker to naturally release the pressure (NPR) for 15-20 minutes before venting.
- Remove the lid after venting, and remove the roast from the pot. Scoop out the onions and carrots, and set aside on a platter with the roast. Cover with foil to retain heat.
- Mix together the cornstartch and cold water. Turn the Instant Pot to HIGH saute again, and let the mixture in the pot bubble.
- Whisk in slowly the cornstarch slurry. Start with half, stir constantly and let it thicken, and slowly add the rest if you'd like it thicker. The amount of liquid remaining in the pot will vary based on several different factor, so you might need more or less slurry to get to the thickness you prefer.
- Serve with your favorite roast or mashed potatoes, crusty bread, and corn.