Instant Pot Chuck Roast With Gravy (includes From-frozen Method) — Weeknight Comfort Made Simple

Serve tender beef with rich gravy in record time, even straight from the freezer, perfect for busy weeknights or lazy Sundays.

You know those nights when you want dinner that tastes like a lazy Sunday but you’ve only got Tuesday-level energy? This is exactly where this recipe shines. In less time than it takes to binge two episodes of your favorite show, you’ll have succulent beef swimming in luscious gravy — no oven marathon required. And yes, I’m talking about pulling that rock-solid roast from the freezer and still getting dinner on the table without a panic attack. Your guests will assume you slow-cooked for hours… let them. So grab your Instant Pot, because we’re about to make weekday comfort food look suspiciously like a holiday feast.

The Secret Behind This Recipe

The magic lies in pressure cooking’s ability to lock in flavor and break down tough cuts in record time. Chuck roast, full of connective tissue, becomes fork-tender when blasted with high-pressure steam. The Instant Pot amplifies this effect, and when paired with a flour slurry and a little seasoning science, you get a gravy that could easily headline a Thanksgiving table. Bonus: starting from frozen simply adds a few more minutes — the pressure does all the work. No pre-browning stress, no guessing whether it’s done — just set, forget, and bask in the aroma.

Ingredients

• 3–4 lb beef chuck roast (fresh or frozen)
• 2 cups beef broth
• 1 large onion, sliced
• 4 cloves garlic, minced
• 3 large carrots, cut into chunks
• 2 tbsp olive oil (optional if starting fresh)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp Worcestershire sauce
• 2 tbsp cornstarch + 2 tbsp cold water (for slurry)

How to Make It – Instructions

1. Prep your Instant Pot: If working with a fresh roast, use the sauté function and olive oil to sear each side for 3–4 minutes for a deeper flavor base.
2. Add aromatics: Toss in onion slices, garlic, carrots, and herbs directly into the pot.
3. Liquid foundation: Pour in beef broth and Worcestershire sauce — do not skimp on the broth, it’s your gravy’s backbone.
4. Load the roast: Place the chuck roast into the liquid. For frozen roast, skip searing and add directly; increase the pressure cook time by roughly 20 minutes.
5. Pressure cook: Seal the lid, set to high pressure, and cook fresh roast for 60 minutes, frozen for about 80 minutes.
6. Natural release: Allow pressure to release naturally for at least 15 minutes, then open the vent.
7. Make the gravy: Remove the roast and vegetables, set the pot to sauté, and whisk cornstarch slurry into the cooking liquid until thickened.
8. Serve: Slice or shred roast, pour gravy generously over the meat, and plate with your chosen sides.

How to Store

Leftovers should be cooled quickly and stored in airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Separate gravy from meat before freezing to maintain texture. Reheat gently on the stove or in the Instant Pot using the sauté function for the gravy and steam setting for the roast.

Benefits of This Recipe

• Time saver: Dinner-ready in well under two hours, even from frozen.
• Comfort food factor: Tender beef and rich gravy turn any evening into a mini feast.
• Minimal prep: No elaborate chopping or marinating needed.
• Versatility: Works with fresh or frozen roasts seamlessly.
• Family-friendly: A crowd-pleasing flavor profile with wholesome ingredients.

Pitfalls to Watch Out For

• Skipping seasoning will result in bland gravy — don’t be shy with spices.
• Over-thickening gravy can make it gluey; add slurry gradually.
• Quick release can toughen meat — give it time to rest within the pot.
• Using too little liquid may prevent proper pressure build-up.

Variations You Can Try

• Red wine twist: Replace half the broth with dry red wine for depth.
• Rustic veggie load: Add potatoes and parsnips alongside carrots.
• Smoky profile: Incorporate smoked paprika into your seasoning mix.
• Asian-inspired: Swap Worcestershire for soy sauce and add ginger and star anise.

FAQ

Can I use a different cut of beef?

Yes, but chuck roast offers the best texture and flavor after pressure cooking. Brisket or bottom round can work, though they may be less juicy.

Does searing really make a difference?

Searing deepens flavor, creating a richer gravy. If you’re short on time or starting from frozen, you can skip it — the recipe still works.

Can I double the recipe?

You can if your Instant Pot is large enough. Make sure liquid levels meet the minimum requirement for pressure cooking.

How do I prevent the gravy from becoming lumpy?

Whisk the cornstarch slurry into hot liquid gradually while stirring constantly. Avoid dumping it in all at once.

Can I cook the roast from partially thawed?

Yes, use the frozen timing guide if more than half frozen, or fresh timing if mostly thawed. It’s very forgiving.

My Take

IMO this recipe is the Instant Pot flex your friends don’t see coming. From-frozen capability is the hidden superpower here, and the gravy could practically be bottled and sold. Sure, you could babysit a slow cooker all day, but why? This delivers the same nostalgic Sunday roast vibes with way less planning, and that’s the kind of kitchen hack I’ll champion any day of the week.