Instant Pot Roast Beef and Lots of Gravy is a quick and easy dinner recipe that creates a tender, delicious roast with plenty of gravy to top a side of mashed potatoes.
Why this recipe works
- 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.
This recipe is perfect to serve over Instant Pot Baked Potatoes and Apple Cranberry Salad
Ingredents
- chuck roast - however you could also use other cuts of roast for this recipe
- olive oil
- 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
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.
Side idea
One of my favorite sides to load all my gravy on is mashed potatoes. Be sure and try my Olive Oil Mashed Potatoes recipe. They are smooth, creamy with a hint of Tuscan herbs, and so rich no one will miss the dairy.
How to use left over roast
- 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 a beef-based soup.
Related recips
Instant Pot Roast Beef and Lots of Gravy
Instant Pot Roast Beef and Lots of Gravy is a quick and easy dinner recipe that creates a tender, delicious roast with plenty of gravy to top a side of mashed potatoes.
Ingredients
- 4 lb chuck or blade roast boned or boneless
- 2 tablespoons olive oil
- 2 - .87 ounce gravy mix packets of your favorite powdered brown gravy mix
- 1 - .87 ounce au jus mix packet of powdered
- 1 dry onion soup mix packet
- 2 tablespoons parsley dry
- 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, 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 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 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
- 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.
Nutrition
Serving: 0.25cupCalories: 308kcalCarbohydrates: 3gProtein: 29gFat: 20gSaturated Fat: 8gTrans Fat: 1gCholesterol: 106mgSodium: 185mgPotassium: 515mgFiber: 1gSugar: 1gVitamin A: 87IUVitamin C: 1mgCalcium: 37mgIron: 3mg
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