Description
This Instant Pot Pot Roast with Mashed Potatoes and Gravy is a comforting and hearty meal perfect for family dinners. Tender, slow-cooked beef chuck roast infused with savory herbs and a rich beef broth, served alongside creamy homemade mashed potatoes and smooth, flavorful gravy made from the roast drippings. The recipe uses the Instant Pot for a quick yet perfectly tender pot roast, making a classic comfort food much faster and easier to prepare.
Ingredients
Scale
Beef 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
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
Gravy
- 2 tablespoons all-purpose flour
- 1 cup beef broth (from the Instant Pot cooking liquid)
- Salt and pepper, to taste
Instructions
- Sear the roast: Set your Instant Pot to the “Sauté” function and add olive oil. Season the roast generously with salt and pepper. Once the oil is hot, sear the roast for 4-5 minutes on each side until browned. Remove the roast and set it aside.
- Sauté aromatics and deglaze: Add chopped onion and minced garlic to the Instant Pot. Sauté for 2-3 minutes, until softened. Add a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
- Pressure cook the roast: Return the roast to the pot. Add the beef broth, Worcestershire sauce, soy sauce, dried thyme, and bay leaves. Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 60-75 minutes (depending on the size of your roast). Once cooking completes, allow the Instant Pot to naturally release pressure for 10-15 minutes before opening the valve.
- Prepare mashed potatoes: While the roast cooks, bring a large pot of salted water to a boil. Add the chopped potatoes and cook for 15-20 minutes, until tender. Drain and return the potatoes to the pot. Mash with butter, milk, salt, and pepper until creamy and smooth. Set aside.
- Make the gravy: Remove the roast from the Instant Pot and set it aside to rest. Discard the bay leaves. Set the Instant Pot to “Sauté” again. In a small bowl, mix the flour with a little beef broth to make a slurry. Stir the slurry into the cooking liquid in the Instant Pot and simmer for 2-3 minutes until the gravy thickens. Season with salt and pepper to taste.
- Serve: Slice the roast against the grain and serve with mashed potatoes and gravy. Drizzle the gravy over the roast and potatoes for a delicious, comforting meal.
Notes
- You can adjust the cooking time depending on the size and thickness of your roast to ensure tenderness.
- For extra flavor, marinate the roast with the Worcestershire and soy sauces for a few hours before cooking.
- Use russet potatoes for the creamiest mashed potatoes, but Yukon Gold also works well.
- Feel free to add garlic powder or fresh herbs to the mashed potatoes for additional flavor.
- The gravy can be thickened further with additional flour or reduced by simmering longer to your preferred consistency.
