Roast Beef with Gravy Recipe

My Roast Beef with Gravy brings the whole family to the table without fail. The beef gets so tender it practically falls apart when you slice it, and that rich gravy soaks into every bite.

I remember the first time I made this on a regular weeknight instead of saving it for Sunday. My husband looked at me like I’d given him the best gift.

Now it shows up at our table at least twice a month, sometimes with carrots and potatoes, sometimes just with crusty bread to soak up every drop of that gravy.

Why this Roast Beef with Gravy works no matter the season

This recipe never lets me down because the pressure cooker does most of the heavy lifting. You brown the meat, throw everything in, and walk away for a bit.

The vegetables cook right in the same pot, which means fewer dishes and more flavor in every component.

Everything tastes like it simmered together for hours, but you get dinner on the table in about half that time.

I also love that this Roast Beef with Gravy works beautifully next to other hearty dishes like festive turkey cranberry meatballs during holiday gatherings.

On colder evenings, I pair it with pumpkin lasagna for a cozy spread that feels extra special.

Everything you need for the perfect Roast Beef with Gravy

• 3 pounds chuck roast – Look for one with good marbling. The fat breaks down during cooking and keeps everything moist. Make sure it’s completely thawed before you start.
• Salt and black pepper – I use more than I think I need. Season generously on both sides.
• 2 tablespoons olive oil – Any neutral oil works, but olive oil adds a subtle richness.
• 1 large yellow onion, sliced – Sweet onions work too if that’s what you have.
• 3 garlic cloves, minced – Fresh garlic makes all the difference. Pre-minced from a jar works in a pinch.
• 1 tablespoon steak seasoning blend – I use Montreal steak spice, but any savory blend works.
• 2 bay leaves – These add a subtle earthiness to the gravy.
• 2 ½ cups beef broth – Low-sodium gives you better control over the saltiness. You can substitute chicken broth if needed.
• 1 tablespoon soy sauce – This adds depth without making it taste Asian. Trust me on this one.
• 8 ounces mushrooms, quartered – Button or cremini both work well.
• 2 medium carrots, cut into chunks – I like them in big pieces so they hold their shape.
• 1 to 1 ½ pounds baby potatoes – Golden or red, whatever you prefer. No need to peel them.
• 5 tablespoons cornstarch mixed with 5 tablespoons cold water – This thickens the gravy at the end.
• Fresh parsley for garnish – Totally optional, but it makes the plate look pretty.

How I Make This Roast Beef with Gravy

1. Pat the chuck roast completely dry using paper towels. This helps it brown properly instead of steaming. Season both sides with salt and pepper, being generous with it.
2. Turn your pressure cooker to the saute function and heat 2 tablespoons of olive oil until it shimmers. You want it hot enough that the meat sizzles when it hits the pot.
3. Place the roast in the pot and let it sit undisturbed for about 8 minutes per side. You’re looking for a deep brown crust. The kitchen will start to smell incredible right about now.
4. Remove the beef to a plate. Add the sliced onion to the pot and cook for 5 minutes, stirring occasionally, until it softens and picks up all those brown bits from the bottom.
5. Toss in the minced garlic, steak seasoning, and bay leaves. Stir for about a minute until the garlic becomes fragrant. Try not to let it burn.
6. Pour in the beef broth and soy sauce, scraping up any remaining bits stuck to the bottom. Season with a pinch more salt and pepper if you think it needs it. Nestle the roast back into the liquid.
7. Lock the lid in place and set to high pressure for 50 minutes. Let it naturally release pressure for 20 minutes after the timer goes off. This keeps the meat from toughening up.
8. Carefully remove the lid once the pressure releases. Transfer the beef to a cutting board, slice it against the grain, and cover loosely with foil to keep it warm.
9. Add the mushrooms, carrots, and baby potatoes directly into the cooking liquid. Seal the lid again and cook on high pressure for 6 minutes. Do a quick release this time.
10. Transfer all the vegetables to your serving platter and arrange the sliced beef on top. Switch the pot back to saute mode.
11. Stir the cornstarch mixture once more, then pour it into the bubbling broth. Let it boil for about a minute, stirring constantly, until the gravy thickens to your liking.
12. Spoon the gravy over the Roast Beef with Gravy and vegetables. Sprinkle with fresh parsley if you’re using it.

My personal tricks for the best Roast Beef with Gravy

The biggest game changer for me was learning to really dry that meat before browning. Even a little moisture on the surface means it steams instead of sears, and you miss out on all that deep flavor.

I keep a roll of paper towels right next to my cutting board now.

I also learned to resist the urge to skip the natural pressure release after cooking the beef. I tried a quick release once to save time, and the meat turned out tougher and stringier.

Those extra 20 minutes make the Roast Beef with Gravy turn out so much better.

If your gravy seems thin even after adding the cornstarch, just let it bubble away on saute mode for another minute or two.

It continues to thicken as it cools anyway, so I usually turn off the heat when it’s just slightly thinner than I want.

Can I use a different cut of beef?

You can absolutely swap in a different roast. I’ve used bottom round and rump roast before with good results.

They’re a bit leaner than chuck, so you might want to add an extra splash of broth and check for tenderness a few minutes earlier. Avoid really lean cuts like sirloin since they tend to dry out under pressure.

Roast Beef with Gravy Recipe

---

• Author: Amelia Bryan
• Total Time: 1 hour 37 minutes
• Yield: 6

Print Recipe

Pin Recipe

Description

Roast Beef with Gravy is a pressure cooker meal that delivers tender, fall-apart beef with vegetables and rich gravy all in one pot.

---

Ingredients

• 3 pounds chuck roast, fully thawed
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 large yellow onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon steak seasoning blend
• 2 bay leaves
• 2 ½ cups beef broth (low-sodium)
• 1 tablespoon soy sauce
• 8 ounces mushrooms, quartered
• 2 medium carrots, cut into chunks
• 1 to 1 ½ pounds baby potatoes
• 5 tablespoons cornstarch mixed with 5 tablespoons cold water
• Fresh parsley for garnish (optional)

---

Instructions

1. Pat the chuck roast completely dry with paper towels and season generously with salt and pepper on both sides.
2. Turn your pressure cooker to saute mode and heat the olive oil until shimmering. Add the roast and brown for about 8 minutes per side until a deep crust forms.
3. Remove the beef to a plate. Add the sliced onion to the pot and cook for 5 minutes until softened.
4. Add the garlic, steak seasoning, and bay leaves. Stir for 1 minute until fragrant.
5. Pour in the beef broth and soy sauce, scraping up any browned bits. Return the roast to the pot.
6. Lock the lid and cook on high pressure for 50 minutes. Allow natural pressure release for 20 minutes.
7. Remove the beef to a cutting board, slice it, and cover with foil.
8. Add mushrooms, carrots, and potatoes to the pot. Seal and cook on high pressure for 6 minutes. Quick release the pressure.
9. Transfer vegetables to a serving platter and top with sliced beef. Turn the pot to saute mode.
10. Stir the cornstarch mixture into the broth and boil for 1 minute until thickened.
11. Pour gravy over the beef and vegetables. Garnish with parsley if desired.

Notes

Choose a chuck roast with good marbling for the most tender results. Make sure to let the meat brown without moving it too much so you get a good crust. The natural pressure release is important for keeping the beef tender, so resist the urge to quick release after the initial cooking. If you’re in a hurry, you can cook the vegetables separately while the meat rests instead of doing them in the pot.

• Prep Time: 12 minutes
• Cook Time: 1 hour 25 minutes

How do I store leftover Roast Beef with Gravy?

Let everything cool down to room temperature first, then transfer it to an airtight container. The beef, vegetables, and gravy keep well in the fridge for up to 4 days.

I actually think it tastes even better the next day after all the flavors have had time to mingle. Just reheat gently on the stove or in the microwave.

Can I freeze this?

The beef and gravy freeze beautifully for up to 3 months. I usually slice the meat first, then pack it with the gravy in freezer-safe containers.

The potatoes get a little mealy after freezing, so I either eat those fresh or leave them out if I’m planning to freeze a batch. Thaw overnight in the fridge and reheat slowly on the stovetop.

What if I don’t have a pressure cooker?

You can make this in a Dutch oven instead. Brown the meat the same way, then cover and cook in a 325°F oven for about 2 ½ to 3 hours until the beef is fork-tender.

Add the vegetables during the last 45 minutes of cooking. The gravy comes together on the stovetop at the end just like the recipe describes.

If you love trying new recipes and finding cozy meal ideas, come follow me on Pinterest. I’m always pinning my latest kitchen projects and family favorites over there.

The best way I serve Roast Beef with Gravy

Sunday dinner is when this dish really shines at our house. I set the table with the good plates, pour everyone something to drink, and we actually sit down together without phones or distractions. It feels old-fashioned in the best way.

During the colder months, I make this on random weeknights too when we need something warm and filling. The leftovers turn into the most incredible roast beef sandwiches the next day, piled high on soft rolls with a little horseradish on the side.