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The Instant Pot pressure cooker makes this pot roast meal fast and with lots of gravy. #TexasHomesteader

Instant Pot Roast With Onion Gravy

This recipe uses a 6-quart Instant Pot & 3-5 lb roast. Make sure the cut of meat is adequately marbled to assure a juicy, tender result. Depending upon the size of the roast, it may take almost 2 hours start to finish when you factor in the instant pot coming to pressure, the cook time and the cool down time & finish, but only a fraction of that is hand-on time. #TexasHomesteader

Course Main Course
Cuisine American
Keyword gravy, instant pot, onions, pot roast, pressure cooker
Prep Time 15 minutes
Cook Time 1 hour
Natural Release Time 15 minutes
Servings 5 people
Author TexasHomesteader.com

Ingredients

Ingredients:

  • 3-5 lb Roast, either Beef Chuck or Arm Roast (I often use pork roast instead)
  • 1 tsp salt
  • 2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 3 tbsp bacon grease, divided
  • 1 large yellow onion, cut into thick cubes (about 2 cups)
  • 2 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 cup Unsalted broth
  • ½ cup dry red wine I had Merlot so that's what I used
  • ¼ cup cornstarch + 1/4 cup water mixed into a slurry
  • 1 1-oz pkt beef gravy mix

Instructions

Instructions:

  1. Rub all surfaces of the roast with a mixture of 2 teaspoons black pepper, 1 teaspoon each salt, thyme, rosemary, onion powder and garlic powder

  2. Add 2 Tablespoons bacon grease to 6-qt Instant Pot and hit “Sauté” on high heat. Allow the grease to melt, then sear the seasoned roast in the grease for about 3-4 mins on each side. Remove the roast when seared and set aside.

  3. To deglaze the bottom of the pot, add 1 tablespoon bacon grease & scrape the bottom of the pot with a wooden utensil. Add 2 cups chopped onions, continuing to deglaze the pot as they sauté. Cook for 2 minutes, then add 2 minced garlic cloves and 2 Tablespoons Worcestershire sauce. Cook and stir for another 2-3 minutes while deglazing.

  4. Place the roast fat-side up on a handled trivet and lower it into the pot on top of the onions with the handles facing up. Pour ½ cup red wine and 1 cup of broth over the meat.

  5. Secure the lid and then press “Pressure Cook” on high pressure for 60 minutes for 3 lb roast, or 70 minutes minutes for a 4 lb roast, or 80 minutes for a 5 lb roast. When the time is up, allow the roast to sit undisturbed for 15 minutes. Then finish reducing pressure using the quick release method.

  6. Remove the lid carefully and check temperature of meat. Internal temperature should be between 145 degrees F. (medium, warm pink center) to 160 degrees F. (well done, little or no pink)

    Remove the roast, placing it on a cutting board and allowing it to rest while you make the gravy

  7. Press “Sauté” on high heat and allow the juice to a bubble. Add the cornstarch slurry while stirring. Finally add the packet of gravy mix and stir. Allow to simmer for one minute and then turn the pot off.

  8. Slice the pot roast against the grain in chunks of about 1" - 2". Add the meat to the gravy and allow it rest for a few moments to soak it in.

Recipe Notes

Note: This makes lots of gravy. So plan the meal around using every delicious drop! I like to make garlic/cheesy mashed potatoes so we can add gravy liberally and enjoy that gravy fully.