Easy meals,  Recipes

Easy peasy shredded roast beef with Gravy

Jump to Recipe

This is a super simple entree that you can whip up quickly. You can add some rolls and warm up some frozen veggies and you’ve got a quick dinner on the table! I peeked some sweet potatoes, boiled them for twenty minutes and mashed them up too because I wanted a little something extra. Sides are endless!

I love my instant pot for when I forget to put something in the crockpot and I know I won’t have time or feel up to making dinner at nighttime. Basically for me, it’s like an in between making something that night and putting something in the crockpot pot.

To cook the roast, I put a cup of water into the bottom of the crockpot, added the roast (chuck roast is a good one but any roast will do) and a tablespoon (less if you prefer less salt or more if you prefer more salt) of Better Than Bullion Beef Base and set it to manual mode for 20 minutes per pound (80 minutes in my case.) See I let the pressure release naturally. The more time it’s in there, the more likely it will be to shred. I prefer shredded beef, it’s just easier for my family to eat that way. It’s so simple to get on the table without cutting. You can do so much with shredded beef too, it’s great for tacos too.

So simple and delicious!

Making the gravy is as easy as separting the fat from the liquid, adding some of the liquid to a pan and adding a cornstarch slurry. Bring it to a boil and let it thicken for a few minutes.

I hope your family lives this and it makes you happy to have a quick meal on the table!

Shredded beef with gravy

Vanessa @darcygirl.co
Prep Time 15 minutes
Cook Time 2 minutes
Servings 8


  • Instant Pot


  • 3-4 lbs Beef roast Chuck or shoulder roast
  • 1 cup water
  • 1 tbsp Better Than Bouillon Beef Base More or less based on salt preference
  • 1 tbsp corn starch
  • 1 tbsp water


  • Place roast, water and Better than Bouillon Beef Base in instant pot. Set manual mode for 20 minutes per pound of roast.
  • Let pressure release naturally.
  • Once the pressure is released, shred beef, adding some of the cooking liquid, about a 1/4 cup.
  • To create the gravy, separate fat from cooking liquid, add desired amount of liquid into a pot.
  • Create a cornstarch slurry by mixing 1 tablespoon of cornstarch and 1 tablespoon of water in a separate bowl. Add to pot of cooking liquid. Heat on medium high heat unil liquid boils and thickens, stirring constantly.
  • Serve warm with your favorite sides. Enjoy!

Leave a Reply