Let me show you how to cook melt in the mouth roast beef using this Instant Pot Roast Beef and Gravy recipe. This roast beef recipe is a quick and easy dinner that creates a tender, delicious beef roast with plenty of gravy to top a side of mashed potatoes.
This recipe has so much gravy that it is perfect for serving over Air Fryer Baked Potatoes or Olive Oil Mashed Potatoes. For a special occasion, such as Sunday dinner, serve with an Apple Cranberry Salad or my favorite, Green Jacket Salad. For dessert, your whole family will enjoy this easy Homemade Peach Cobbler with store-bought pie dough crust.
Why this recipe is so good
- It’s a full proof recipe to give you a tender roast beef every time.
- You get more gravy than a regualr in the oven pot roast.
- It’s much faster than oven cooked roast beef.It’s a full-proof recipe that gives you tender roast beef every time.
- Using an Instant Pot, you are sure to have melt in your mouth beef because the internal temperature in an instant pot gets to 240-244 degrees Fahrenheit for a constant amount of time. This is the best way for super tender beef.
- Bonus, this easy recipe makes tons of rich flavor gravy!
- The cooking time is much faster than low temperature oven-cooked roast beef to get a very tender roast.
🛒 Ingredients
- 4 pound roast chuck roast – however, you could use a different cut of meat such as beef brisket or bottom round beef roast.
- olive oil or vegetable oil
- 2 garlic cloves – use fresh garlic, not the kind that is already minced in a jar
- powdered brown gravy mix – packet
- powdered au jus mix – packet
- dry onion soup mix – packet
- milk – this makes for a creamier gravy
- corn starch – used as a thickener
📋 See the recipe card for complete ingredients and measurements.
Instructions
- Set your Instant Pot to saute, add olive oil, then sear the roast on both sides.
- Add in all of the packets, parsley followed by the water. Whisk until blended well.
- Close the lid and seal, ensuring the value is set on SEALING.
- Use the manual button and t set the pressure on high for 15 minutes per pound.
- When done cooking, let the pressure release naturally for about 20 minutes.
- Whisk 3 tablespoons cornstarch into 1/3 cup of cold milk
- Transfer meat to a cutting board. Slice.
- Next, turn the Instant Pot to saute or medium heat.
- I first like to drain the grease from the cooked broth using an OXO Fat Separator. Then return the broth to Instant Pot.
- Add cornstarch and milk mixture to Instant Pot. With an emersion blender, mix for 30 seconds. Cook for 4 minutes.
How to make your gravy less greasy
Before making gravy from a beef roast, it is best to drain off the fat from the cooking juices. This can be done very easily using one of my favorite kitchen tools, OXO Good Grips 4 Cup Fat Separator. Pour your meat juices into the separator, and wait a few minutes. The fat will come to the top. You will be able to pour out only the meat juice. The fat will remain in the sperarator.
Tips
Here are some tips from the makers of the Instant Pot that will help ensure your roast beef and gravy are perfect every time.
- Raw meat is perishable and should not be left at room temperature for more than 2 hours. 1 hour if room temperature is above 32°C / 90°. When using the [Delay Start] program, do not set time for more than 1-2 hours. We recommend to pre-cook meat and select [Keep Warm] or [Warm] program to maintain the food at the correct serving temperature.
- Do not try to thicken the sauce before cooking. Corn starch, flour, or arrow-root may deposit on the bottom of the inner pot and block heat dissipation. As a result, the pressure cooker may overheat.
- For best results, if you choose tougher cuts of meat for this recipe, bump up the cooking time for 15 more minutes.
Variations
- Add one cup of red wine before cooking. You might need to add a bit more cornstarch and milk when thickening your gravy.
- If your grocery store has a sale on cheaper cuts of meat, you can use a variety of cuts of beef for this recipe. Try a rump roast, beef brisket, or eye of round roast. Also, you can either use a boneless chuck roast or bone in.
- If you do not want dairy in your gravy, substitute milk for beef broth when making gravy.
How to use leftover roast
Be sure to store any leftovers in an airtight container in your refrigerator. This type of roast will keep in your fridge safely for up to 4 days.
- Make sandwiches. Use a good crusty bread and drizzle gravy over your meat. Horseradish sauce makes a great spread.
- Add shredded pot roast to cooked egg noodles and toss with gravy.
- Tacos or nachos
- Add leftovers to vegetable soup or vegetable chowder.
How To Cook Melt In The Mouth Roast Beef With Lots of Gravy
Let me show you how to cook melt in the mouth roast beef using this Instant Pot Roast Beef and Gravy recipe. This roast beef recipe is a quick and easy dinner that creates a tender, delicious beef roast with plenty of gravy to top a side of mashed potatoes.
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 4 lb chuck roast, boned or boneless roasts
- 2 tablespoons olive oil
- 2 – .87 ounce gravy mix, packets of your favorite powdered brown gravy mix
- 2 cloves garlic, peeled and minced
- 1/2 teaspoon black pepper
- 1 – .87 ounce au jus mix, packet of powdered
- 1 dry onion soup mix , packet
- 2 tablespoons parsley, dry
- 1/4 teaspoon salt, optional- salt to taste
- 4 cups water
- 1/3 cup milk
- 3 tablespoons corn starch
Instructions
- Set your Instant Pot to saute, add olive oil then sear the roast on both sides.
- Add in all of the packets, garlic, and parsley, followed by the water. Whisk until blended well.
- Close the lid and seal, making sure that the value is set on SEALING.
- Use the manual button and set the pressure on high for 20 minutes per pound.
- When done cooking let the pressure release naturally for about 20 minutes.
- Whisk 3 tablespoons cornstarch into 1/3 cup cold milk
- Remove meat, then turn Instant pot to sautee.
- I like to drain the grease out of the cooked broth using an OXO Fat Separator first. Then return broth to Instant Pot
- Add cornstarch and milk mixture to Instant Pot. With emersion blender, mix for 30 seconds. Cook for 4 minutes.
Notes
Tips
- Raw meat is perishable and should not be left at room temperature for more than 2 hours. 1 hour if room temperature is above 32°C / 90°. When using the [Delay Start] program, do not set time for more than 1-2 hours. We recommend to pre-cook meat and select [Keep Warm] or [Warm] program to maintain the food at the correct serving temperature.
- Do not try to thicken the sauce before cooking. Corn starch, flour or arrow-root may deposit on the bottom of the inner pot and block heat dissipation. As a result, the pressure cooker may overheat.
- Add one cup of red wine before cooking. You might need to add a bit more cornstarch and milk when thickening your gravy.
- If your grocery store has a sale on cheaper cuts of meat, you can use a variety of cuts of beef for this recipe. Try a rump roast, beef brisket, or eye of round roast. Also, you can either use a boneless chuck roast or bone in.
- If you do not want dairy in your gravy, substitute milk for beef broth when making gravy.
Serving: 0.25cup, Calories: 309kcal, Carbohydrates: 3g, Protein: 29g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 106mg, Sodium: 167mg, Potassium: 520mg, Fiber: 0.1g, Sugar: 0.5g, Vitamin A: 87IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 3mg
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Update Notes: This post was originally published in 2020 but was republished with new photos, step-by-step instructions, and tips in August of 2022.