Go Back
+ servings
close up of roast beef and a bowl of gravy

How To Cook Melt In The Mouth Roast Beef With Lots of Gravy

Gina Dickson
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.
Prep Time 5 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 10 mins
Course Main Dish
Cuisine American
Servings 12
Calories 309 kcal


  • 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

Need an ingredient to make this recipe? Click this Instacart button and get what you need sent right to you.


  • 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.

Need an item in the this recipe? Click the Instacart button and have it sent right to you.


  • 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: 0.25cupCalories: 309kcalCarbohydrates: 3gProtein: 29gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 106mgSodium: 167mgPotassium: 520mgFiber: 0.1gSugar: 0.5gVitamin A: 87IUVitamin C: 1mgCalcium: 39mgIron: 3mg
Hungry For More?Join my members email list to get the latest recipes and party ideas. You will also have access to my members only printables library.