Get recipes in your inbox!Subscribe

Bucket o’ Gravy Instant Pot Roast

Site Index Beef Blade/chuck roast Instant Pot Pot roast Roast beef

This post may contain affiliate links. See my privacy policy for details.

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.

Instant Pot Roast
Instant Pot Roast

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!

Bucket O'Gravy Instant Pot Roast! This shows you how to make the best roast and gravy in your Instant Pot!

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:

Bucket O'Gravy Instant Pot Roast! This shows you how to make the best roast and gravy in your Instant Pot!

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.

Bucket O'Gravy Instant Pot Roast! This shows you how to make the best roast and gravy in your Instant Pot!

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!

Also, check out this handy guide on 20 Simple Yet Effective Solutions for Instant Pot Problems.

Love,

Karlynn

Pin this to your dinners or Instant Pot boards and remember to Follow Me on Pinterest! 

Amazing Instant Pot Roast that cooks up perfectly every time! Oh, did I mention the BUCKET O' GRAVY that gets made with this pot roast every single time? It makes for the best Instant Pot Roast ever! #instantpot #roastbeef #potroast

Learn to cook like the Kitchen Magpie

Bucket O'Gravy Instant Pot Roast

Amazing Instant Pot Roast that cooks up perfectly every time! Oh, did I mention the BUCKET O' GRAVY that gets made with this pot roast every single time? It makes for the best Instant Pot Roast ever!

4.97 from 29 votes
Prep Time
1 minute
Cook Time
2 hours
Course
Main Course
Cuisine
American
Servings
6
Calories
291
Author
Karlynn Johnston

Ingredients

  • one 3-4 lb chuck or blade roast, boned or boneless, string removed!
  • 1-2 tbsp olive oil
  • 2 25 gram packets of your favourite powdered gravy mix use low sodium if you want less salt, this is salty!
  • 25 gram '1 package of your favourite powdered au jus mix
  • 1 package of onion soup mix dry
  • 3 cups of water

Instructions

  1. For the Instant Pot, set your pot to saute and sear the roast on both sides in olive oil.
  2. Add in all of the packages followed by the water.
  3. Close the lid and seal, and make sure that the value is set on SEALING.
  4. Use the manual button and then set for 120 minutes.
  5. Let it release naturally ( about 24-26 minutes)
  6. Remove and serve in the bucket of gravy!
  7. For a crockpot, follow instructions 1 and 2 and then cook on low for 8-10 hours.

Recipe 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 Information

Calories: 291kcal, Protein: 28g, Fat: 19g, Saturated Fat: 7g, Cholesterol: 103mg, Sodium: 142mg, Potassium: 498mg, Vitamin A: 20IU, Calcium: 29mg, Iron: 3.1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Save Your Favorite Recipes!
Create an account and save recipes

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Beef Blade/chuck roast Instant Pot Pot roast Roast beef

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. 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.1 star

    • 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.5 stars

  2. Kathleen says

    Can I use beef stock instead of water? Will this help the flavor or overpower it? Thank you.

  3. 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?

    • 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.

  4. 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.

  5. 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.

  6. 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?5 stars

    • 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!5 stars

  7. Tanya says

    Can I use a sirloin tip oven roast for this. Mine is 3.75lbs.

  8. 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.5 stars

  9. 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.

  10. 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!5 stars

    • Tina says

      I would love to know the answer to this also! I usually cook a 2 – 2.5 pound chuck roast too

Leave a Comment or Recipe Tip

This site uses Akismet to reduce spam. Learn how your comment data is processed.