OK. My new Bucket O’ Gravy Instant Pot Roast is seriously the best roast you will ever make. Don’t be sad if you don’t have an Instant Pot, you can also do this in the crockpot. The beauty of an Instant Pot roast however is that it can be done in 2 hours.
How to Cook an Instant Pot Roast
This whole high-pressure cooking with the Instant Pot has saved my butt more than a few times.
We actually had this for lunch on Easter Monday and the four of us fell upon this like a pack of wolves. This roast makes a bucket of gravy, just like it says. Perfect for beef on a bun or beef dips, you name it, that bucket of gravy that cooks up at the same time as the roast comes in handy!
I put it in the Instant Pot in the morning and it was ready BY NOON!
You guys, the magic of Instant Pot Roast high pressure cooking is something that you simply MUST EXPERIENCE! If you don’t have one, you can buy it here:
I am actually part of a few Instant Pot groups on Facebook and the one thing that I have learned is that almost every recipe out there UNDER COOKS the roast.
I’ve been talking with fellow Instant Pot lovers and they are bemoaning that their chuck and blade roasts are always tough and terrible.
THIS IS BECAUSE OF CRAPPY RECIPES!
Listen. I get worked up about this. It’s our responsibility as food writers and recipe developers to ensure that we are teaching people properly.
Chuck and blade roasts need to be cooked until the fat melts and the fibers break down properly. This takes hours upon hours in a crock pot or low oven OR high pressure cooking for a few hours.
I was SO SAD to hear that people in my Facebook groups had $20 roasts ruined! I knew that I had to write up this post right away to help everyone out with cooking a roast in their Instant Pot!
Peeps, I take my roasts seriously. If you SEE A RECIPE THAT HAS UNDER 120 MINUTES HIGH PRESSURE for a 3 or 4 lb roast, that is a crappy, terrible recipe.
I am sorry, the internet is full of hacks. And when those hacks cost YOU money, I get mad.
You need to cook the life out of a blade or chuck roast in order to break it down to a delicious pile of meat that melts in your mouth.
120 minutes for high pressure ensures that no matter the quality of roast, it will break down those 3 or 4 lbs properly, even if it’s very fibrous.
Add on another 20 minutes of high pressure cooking PER POUND when you cook something larger.
Don’t rush to ruin a $20 or $40 roast. Add on the time.High pressure doesn’t always mean super fast!
Happy cooking! If you have any questions, let me know in the comments below!
Love,
Karlynn
Bucket O’Gravy Instant Pot Roast
Ingredients
- one 3-4 lb chuck or blade roast, boned or boneless, string removed!
- 1-2 tablespoons olive oil
- two 25 grams packets of your favourite powdered gravy mix use low sodium if you want less salt, this is salty!
- 25 grams ‘1 package of your favourite powdered au jus mix
- 1 package of onion soup mix dry
- 3 cups of water
Instructions
- For the Instant Pot, set your pot to saute and sear the roast on both sides in olive oil.
- Add in all of the packages followed by the water.
- Close the lid and seal, and make sure that the value is set on SEALING.
- Use the manual button and then set for 120 minutes.
- Let it release naturally ( about 24-26 minutes)
- Remove and serve in the bucket of gravy!
- For a crockpot, follow instructions 1 and 2 and then cook on low for 8-10 hours.
Video
Notes
- Add on another 20 minutes of high pressure cooking AT LEAST per pound. The biggest mistake people make with blade and chuck roasts is that they under cook them, and then have a tough roast.
- This used to be my go-to in the crockpot.
Nutrition
Pin this to your dinners or Instant Pot boards and remember to Follow Me on Pinterest!
Marilyn says
I am giving this 5 stars based on a similar recipe i found years ago. It’s always so good–do try it this way–not too salty–just right I’ve also used beef stew meat and had added in carrots and potatoes when I did it in a crock pot–read here that some people added potatoes so it might work in an instant pot too. Just 3 ingredients!!!
1 pkg brown gravy mix
1 pkg onion soup mix
1 can beer
that’s it couldn’t be easier—I’m rather new to the instant pot so this will be fun to try–it’s the first time I’ve ever cooked anything in it that needs more than 10 Minutes!!
Cheri Ocander says
Can this be cooked in the oven? If so, what temperature? Thanks.
Eve says
Taste was delicious! I used a 3 pound chuck roast, and instead of 3 cups water i did 2 cups water and 1cup low sodium beef broth and added a 2 pound bag of Yukon golds on top. Cooked for 1 hr 45 minutes and slow cooled for 30 minutes. Meat was tender and delicious and potatoes cooked perfectly!!
Eve says
Taste as delicious! I used a 3 pound chuck roast, added a 2 pound bag of Yukon golds on top and cooked for 1 hr 45 minutes and slow cooled for 30 minutes. Meat was tender and delicious and potatoes cooked perfectly!!
Terri says
I used 1 1/2 cup Guinness Stout and 1 1/2 cup of beef broth and instead of onion soup mix used Ultimate Steak Seasoning. Hubby almost ate his entire dinner standing up in the kitchen because he was eating it faster than I could plate it for him.
Anita Reimer says
I love this recipe and make sure everyone I know that has an Instapot has it. I use unsalted beef broth, I never use water when roasting any meat. I use enough broth for my meal to make gravy and a bit left over for hot beef buns, if there is any roast left over. I use the remaining juice for my beef barley soup also done in the instapot and have frozen the juice till I am ready to make soup, or stew. Better cuts of beef, such as a prime rib roast I do cook less as they cook much faster and are less fibrous. Best roast beef recipe ever.
Debra says
This turned out great. Went by the recipe and recommended times (cook an pressure release). It was tender and great flavor. Thank you!
Janice says
It was super e say to put together, I had 1 problem it dose to just on normal. I looking to see what set and I just left at sauté and all gravy burn. I was able to save the roast it very good. So I made a note in the directions aft step 1. I new to the instant pot cooking. Going to try it it some other time cause it smell so good. It was a good my husband brother and couldn’t stay for dinner. Live Lear.
Shalene Germani says
I have to plead ignorance to the many different types of roasts — I know I bought two top round roasts the last time they were on sale and the first was very tough. The second is still in the freezer a few months later. Should I not use this at all for a pot roast — other ideas?
Amber says
I made this recipe tonight using a sirloin tip beef roast. I did read some of the reviews before, and I do agree that it was slightly on the salty side, BUT, I will DEFINITELY a make this one again! Both my husband and my son loved the amount of gravy and the flavour was wonderful. I had an approx 3.5 lbs roast and cooked it for 1 hour and 45 mins. I have tried other recipes before and it still comes out tough. This time though, the meat DID fall apart and was very tender! We used our forks to cut the meat! It was a great meal. Thanks magpie!
George Miller, age 80 says
I cooked both a 2.5 lb Chuck Roast and later a 2.0 Round Roast in my 6 qrt IP using a combination of recipes found on the internet after I came home from a bout with Covid-19. This was in June & then in July. I used freshly ground pink salt and freshly ground black peppercorns on both sides and since the meat was not very marbled, used 2 Tbsp Extra Virgin Olive Oil and browned well on both sides and around the whole circumference. I then removed the meat to a platter and carefully deglazed the bottom of the pot with my big flat edged combo spoon to make sure nothing sticking to bottom of pot. Then put chunked yellow onion in pot (2 med round) sautéd about 5m, then chunked potatoes 3-4 (scrubbed), 2 cut up celery stalks about 2” lengths and scrubbed carrots chunked also about 2” in IP with 2-Cups filtered water. I forgot the onion soup mix, lol, but did put dry basil on meat and locked it up for 65m. The Chuck Roast had more marbling than the Round and was more tender, but both tasted pretty good considering Covid-19 really kicked my ability to taste. Only had about 20%, but considering that, it sure was good! I prefer the Chuck over the Round though, more marbling. I presently have a 1 lb Chuck from Whole Foods (all I could get at time in 9/2020 in freezer and a 2.5 lb Chunk I just got a week ago. This time going to use beef stock instead of water and cook veggy’s in last 10-15m’s using quick release to first them in and do natural release afterwards in 10/2020.
A Real Cook says
Way too much salt in those packaged mixes. If you wanted to do the recipe “right” since every chef and cook out there is wrong according to you… then do it RIGHT. Packaged gravy and Au Jus mixes along with dry onion soup is a CRAPPY way to make the gravy. Make a rue and use the roast drippings. If you don’t know how to do that then here are the directions:
GRAVY:
6 tablespoons butter
1/2 cup all-purpose flour
3 to 4 cups juices/drippings from roast
Melt the butter in a medium pot until sizzling. Stir in the flour and cook for 30 seconds or so. Whisking vigorously and constantly to remove the lumps, gradually add 3 to 4 cups of the pot roast juices, until the desired consistency of gravy is reached.
Lois says
This person knows what they are talking about when talking about certain cuts of meat. That is you need to cook them longer. It will break them down and will slow the meat to be tender and scrumptious.
Kathleen says
Can I use beef stock instead of water? Will this help the flavor or overpower it? Thank you.
Belinda says
I used to do a similar roast, but the onion soup mixes (and sometimes the gravy/sauce mixes) have MSG, which I’m allergic to. Anyone know of any mixes that don’t have MSG?
Amanda says
Our local grocery store carries MSG free gravy packets.
Andrea says
Why do I keep getting a burn notice?
Becky says
What would the timing be like if the meat were frozen?
Terri says
It is not recommended to use a frozen roast. Stew meat cubes you can get by with but the cooking time tables I’ve seen don’t suggest cooking a frozen roast. Then after cooking time is up, use a slow release for a tender result.
Ted says
I get great roast in 55-60 minutes, very tender. By the time you pressurize and depressurize the total time in the pot is almost 2 hours anyway, but time under pressure is just fine at one hour. Not all meat needs to be shredded or pull apart. There are times that a nice sliced roast is better than a frayed pile of meat. You will never get a roast that can be sliced if it is cooked under pressure for two hours.
Liz says
Does the longer cook time help with the greasiness? I’ve all but given up on chuck roasts – yes they come out tender and easy to shed but they seem to always be greasy/slimy and there’s lots of yuck still there when shredding. I’m picky about texture and hate fat globs or anything gelatinous in my meat.
Sheila says
OMG. You are so right about the cooking times on meats – no matter what vessel you cook them in. You mention the online recipes etc. but what about the cooking shows and cooking channels and ‘Trained Chefs’? They too, have it all wrong. I thought I was the only one who felt this way. You have addressed a much needed correction on today’s ‘popular’ approach to cooking roasts. Your way/knowledge is how I was taught by my family, who learned how to cook in the early 1900s who learned from their family who learned in the mid 1800s, etc, etc.
By the way, I am a fellow Prairie Girl from Moosomin, Sask. now a NE Alberta resident and I love both of my Instant Pots. I cook my roasts for a minimum of 1 hr. for a 2 lb roast, in the pressure cooker.
You might want to try a cut-up turkey. I did a 16 lb turkey that I cut up into drumsticks, thighs, wings, the breast in one piece and the neck thrown in for added goodness for the both/stock (or liquid for gravy). As much as I love the crispy skin and the presentation of the whole bird on a platter, the IP turkey was ‘to-die-for’ and I may not be doing the oven roasted ever again. If I do, it will be for the presentation only. I cooked the 16 lb bird for 1 1/2 hours since it was cut into pieces and used my 8 qt IP. I also used a basket so the pieces would be easy to remove from the broth. Then all I had left in the pot was the liquid which I made into gravy – right in the IP. Easy. Peasy. I used my 6 qt IP for the potatoes (after making the stuffing in it) and the oven for the roasted brussel sprouts and the pumpkin pie. Does that sound easy (not to mention tasty) or what?
Karlynn Johnston says
Hey Sheila!!! Thanks for popping by and I am so glad you found me! I am going to have to try the turkey, I have one in the freezer and I totally want to try that now! Thanks for the great idea!
Tanya says
Can I use a sirloin tip oven roast for this. Mine is 3.75lbs.
Mary Ann Smith says
This was awesome! I started when I left for work (I work nights). Hubby made mashed taters and green beans to go with I have 2 adult sons at home and all 3 said it’s a keeper. Hubby said lots of full bellies and empty plates at home tonight. One son mentioned food coma. Lol
We did 120 for a just under 3 lb roast and it was perfectly done.
Jeff says
Do I need to use the trivet for this? I find that flat cuts of meat tend to overheat and kick off the IP if I don’t.
Summer says
I love this recipe!! I can’t find any 5lb chuck roast. If I put 2 of 2.5 lb chuck roast, should I do 90 min or 120 min On IP? Thank you in advance!
Tina says
I would love to know the answer to this also! I usually cook a 2 – 2.5 pound chuck roast too