If you are craving a hearty, comforting meal that feels like a warm hug on a plate, then you are in for a treat with this Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe. This classic dish takes tender, melt-in-your-mouth beef chuck roast, perfectly mashed potatoes, and a rich, savory gravy all prepared effortlessly in the Instant Pot. With its deep flavors and creamy texture, this recipe is a guaranteed crowd-pleaser that brings the essence of home-cooked goodness right to your table without hours of waiting.
Ingredients You’ll Need
Choosing the right ingredients is the secret to making this Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe truly shine. Each simple staple plays an essential role, contributing distinct textures and layers of flavor that make this dish unforgettable.
- 3-4 lbs boneless beef chuck roast: The star of the dish, chuck roast becomes tender and juicy with pressure cooking.
- 1 tablespoon olive oil: Perfect for searing the roast to lock in flavor and give a beautiful crust.
- Salt and pepper, to taste: Essential for seasoning every element from meat to potatoes.
- 1 onion, chopped: Adds a subtle sweetness and depth to the broth and gravy.
- 3 cloves garlic, minced: Brings a wonderful aromatic punch to build layered flavors.
- 2 cups beef broth: Forms the flavorful base for cooking the roast and the gravy.
- 2 tablespoons Worcestershire sauce: Adds umami richness and complexity.
- 1 tablespoon soy sauce: Enhances the savory notes and deepens the color.
- 1 teaspoon dried thyme: Offers a gentle herbaceous touch that complements the beef.
- 2 bay leaves: Infuse the broth with an earthy aroma during cooking.
- 2 lbs russet potatoes, peeled and chopped: Ideal for creamy, fluffy mashed potatoes.
- 1/2 cup unsalted butter: Adds luscious richness and smoothness to the mash.
- 1/2 cup milk (or more for desired consistency): Helps achieve a velvety texture in the potatoes.
- 2 tablespoons all-purpose flour: Used to thicken the gravy to perfect consistency.
- 1 cup beef broth (from the Instant Pot): Utilizes the flavorful cooking liquid for the gravy base.
How to Make Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe
Step 1: Sear the Roast
First things first, heat your Instant Pot on the “Sauté” setting and pour in the olive oil. Generously season your beef chuck roast with salt and pepper, then sear it for about 4-5 minutes on each side until it develops a rich, caramelized brown crust. This step is key because it locks in the roast’s natural juices and adds a beautiful depth of flavor to the dish. Once browned, remove the roast and set it aside temporarily.
Step 2: Sauté Vegetables
Next, toss in the chopped onion and minced garlic directly into the Instant Pot. Sauté them for 2-3 minutes until they turn soft and fragrant, stirring occasionally to avoid burning. For a flavor boost, splash a bit of beef broth into the pot and deglaze it by scraping up the browned bits stuck at the bottom — these little bits are pure gold for your gravy’s richness.
Step 3: Pressure Cook the Roast
Return the seared roast to its cozy spot in the pot. Pour in the beef broth, Worcestershire sauce, soy sauce, dried thyme, and pop in the bay leaves. Secure the lid on your Instant Pot and set the valve to sealing. Cook on high pressure for 60 to 75 minutes, depending on your roast’s size. After cooking, allow the Instant Pot to naturally release pressure for 10 to 15 minutes before opening it carefully. Your roast should be tender enough to fall apart with a fork.
Step 4: Prepare the Mashed Potatoes
While your roast is doing its magic, it’s time to make the creamy mashed potatoes. Bring a large pot of salted water to boil, then add the peeled and chopped russet potatoes. Cook for 15-20 minutes or until they are fork-tender. Drain thoroughly, then mash the potatoes together with butter, milk, salt, and pepper until they reach a buttery, silky smooth consistency that melts in your mouth.
Step 5: Make the Gravy
Once your roast is done, carefully take it out of the Instant Pot and let it rest, allowing the juices to redistribute. Don’t forget to discard the bay leaves. Switch your Instant Pot back to “Sauté” mode. In a small bowl, combine the flour with a little beef broth from the pot to make a smooth slurry. Slowly whisk this slurry into the cooking liquid and stir continuously for 2-3 minutes until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
Step 6: Serving Time
Slice the pot roast against the grain for tender, juicy pieces. Plate your beautifully mashed potatoes alongside the roast, and generously drizzle the luscious gravy over both. This final touch ties all the flavors together, creating an irresistibly cozy meal that feels like a celebration at your dinner table.
How to Serve Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe
Garnishes
To elevate your Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe, sprinkle some finely chopped fresh parsley or thyme leaves over the top just before serving. Not only does this add a lovely pop of color, but it also brings a fresh herbal brightness that beautifully balances the rich flavors.
Side Dishes
While this dish is a meal all on its own, pairing it with simple steamed green beans, roasted carrots, or a crisp garden salad adds refreshing texture and a pop of color. These light sides complement the hearty pot roast and creamy potatoes perfectly without overpowering their rich flavors.
Creative Ways to Present
For an inviting presentation, serve your sliced roast atop a generous mound of mashed potatoes right in rustic, deep plates or warm cast-iron skillets. Drizzle the luscious gravy over everything in an artistic swirl. For a cozy family-style meal, place the roast in a large serving dish surrounded by mashed potatoes and gravy bowls for easy self-serving.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe, store them in airtight containers in the refrigerator. The flavors actually deepen overnight, making the next day’s meal even more delicious. Use within 3-4 days for the best taste and texture.
Freezing
This recipe freezes surprisingly well. Portion the roast, mashed potatoes, and gravy into separate freezer-safe containers to maintain their textures. Freeze for up to 3 months. When you want to enjoy it again, allow it to thaw overnight in the fridge for even reheating.
Reheating
To reheat, gently warm the leftover pot roast and mashed potatoes in a microwave or on the stovetop, adding a splash of broth or milk as needed to keep them moist. Reheat the gravy separately over low heat until it is hot and smooth, then pour it over when serving for that freshly-made taste.
FAQs
Can I use a different cut of beef for this pot roast?
Absolutely! While chuck roast is ideal for its marbling and tenderness, you can also use brisket or round roast. Just keep in mind cook times may vary slightly with leaner cuts.
Do I need to brown the meat before pressure cooking?
While not absolutely required, searing the roast before pressure cooking enhances flavor and helps create a beautiful crust that enriches the overall dish.
Can I make the mashed potatoes dairy-free?
Yes! Substitute the butter with olive oil or dairy-free margarine and use your favorite plant-based milk for a creamy, dairy-free mash that still tastes delicious.
Is it necessary to do a natural release on the Instant Pot?
The natural pressure release allows the meat fibers to relax gradually, making your roast incredibly tender. Quick releasing right away can lead to tougher meat.
How thick should the gravy be?
The gravy should be thick enough to coat the back of a spoon but still pour easily. If it’s too thick, add a splash more beef broth; if too thin, cook it a bit longer while stirring.
Final Thoughts
There is something truly special about this Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe that brings comfort and joy with every bite. It takes just a little effort and everyday ingredients to create a meal that tastes as though it simmered all day. Whether it’s a cozy weeknight or a weekend family dinner, this recipe is ready to become one of your all-time favorites. So don your apron, fire up that Instant Pot, and get ready for a feast that will fill your kitchen with warmth and your heart with happiness.
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Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Pot Roast with Mashed Potatoes & Gravy is a comforting, hearty meal perfect for family dinners. The beef chuck roast is seared and pressure-cooked to tender perfection in a flavorful broth infused with Worcestershire sauce, soy sauce, thyme, and garlic. Served alongside creamy homemade mashed potatoes and rich, silky gravy, this recipe combines convenience with classic flavors for a satisfying and delicious meal.
Ingredients
For the Pot Roast
- 3–4 lbs boneless beef chuck roast
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 2 bay leaves
For the Mashed Potatoes
- 2 lbs russet potatoes, peeled and chopped
- 1/2 cup unsalted butter
- 1/2 cup milk (or more for desired consistency)
- Salt and pepper, to taste
For the Gravy
- 2 tablespoons all-purpose flour
- 1 cup beef broth (from the Instant Pot)
- Salt and pepper, to taste
Instructions
- Sear the roast: Set your Instant Pot to the “Sauté” function and add olive oil. Season the beef chuck roast generously with salt and pepper. Once the oil is hot, sear the roast for 4-5 minutes on each side until a golden-brown crust forms. Remove the roast and set it aside while you prepare the aromatics.
- Sauté vegetables: In the same Instant Pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onions soften and become translucent. Pour in a splash of beef broth and scrape the bottom of the pot to deglaze it thoroughly, lifting all the flavorful browned bits.
- Pressure cook the roast: Return the seared roast to the Instant Pot. Add the remaining beef broth, Worcestershire sauce, soy sauce, dried thyme, and bay leaves. Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 60 to 75 minutes depending on the size of the roast. Once cooking is complete, allow a natural pressure release for 10-15 minutes before quick-releasing any remaining pressure.
- Prepare the mashed potatoes: While the roast cooks, bring a large pot of salted water to a boil. Add the peeled and chopped potatoes and cook for 15-20 minutes until tender when pierced with a fork. Drain the potatoes and transfer them back into the pot. Mash them with butter, milk, and season with salt and pepper to your liking until creamy and smooth. Keep warm until serving.
- Make the gravy: Remove the roast from the Instant Pot and set aside to rest. Discard the bay leaves. Turn the Instant Pot back to “Sauté.” In a small bowl, whisk together the flour with a little cold beef broth to make a smooth slurry. Stir the slurry into the cooking liquid in the pot and simmer for 2-3 minutes until the gravy thickens. Season with salt and pepper to taste.
- Serve: Slice the rested pot roast against the grain into thick slices. Plate the meat alongside a generous serving of mashed potatoes. Drizzle the rich gravy over both the roast and the potatoes for maximum flavor. Enjoy your comforting, tender Instant Pot pot roast meal!
Notes
- Be sure to allow the pot roast to rest after cooking to keep it juicy and tender.
- Adjust the cooking time for the roast depending on its size; larger roasts may require the full 75 minutes.
- For creamier mashed potatoes, add extra butter or milk gradually to reach your desired consistency.
- Use homemade beef broth for enhanced flavor or high-quality store-bought broth if short on time.
- The gravy can be thickened further by adding more flour slurry if needed, but add in small increments to avoid lumps.
