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
Scale
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.
