This hearty meal combines tender shredded beef and creamy mashed potatoes topped with a rich brown gravy. It is a satisfying, one-pot dinner that brings the classic diner experience into your own kitchen.
List of ingredients
- 3 pounds beef chuck roast, trimmed of excess fat – provides a tender, shreddable texture.
- 1 tsp kosher salt – for seasoning the meat.
- 1 tsp garlic powder – adds savory depth to the roast.
- 1 cup beef broth – provides the necessary liquid for pressure cooking.
- 1 packet of brown gravy dry mix – creates a quick, thick sauce.
- 3 pounds Russet potatoes, peeled and cubed – ideal for fluffy mashed potatoes.
- 1 ½ tsp kosher salt – for seasoning the potatoes.
- ¾ cup milk – helps create a creamy potato consistency.
- 3 Tbsp butter – adds richness to the mash.
- ½ tsp garlic powder – enhances the flavor of the potatoes.
- ¼ cup sour cream – provides a tangy smoothness to the mash.
- 12 slices of white bread or Texas toast – used as the base for the sandwich.
step-by-step instructions
- Season the meat: Pat the chuck roast dry and rub it with salt and garlic powder. Pour the beef broth into the Instant Pot and place the roast inside.
- Pressure cook the beef: Seal the lid and set the valve to sealing. Use the manual or pressure cook setting for 70 minutes. Perform a quick release of the pressure immediately once the timer ends.
- Cook the potatoes: Place a steamer basket inside the pot on top of the beef and add the cubed potatoes. If you lack a steamer basket, place potatoes directly in the liquid. Seal the lid, set to pressure cook for 8 minutes, then allow a natural pressure release for 15 minutes before venting.
- Mash the potatoes: Transfer potatoes to a large bowl. Stir in butter, milk, kosher salt, garlic powder, and sour cream, mashing until the mixture is smooth and creamy.
- Prepare the gravy: Remove the roast to a cutting board to rest. Strain the fat from the remaining broth using a fat separator. Return the degreased broth to the pot and turn on the saute setting. Whisk in the gravy mix until thickened. For a thicker consistency, whisk 1-2 Tbsp cornstarch with 1-2 Tbsp water and stir it into the boiling gravy. Season with salt and pepper.
- Prepare the beef: Slice or shred the rested roast. Season the meat with additional salt and pepper to taste.
- Assemble and serve: Toast the bread slices if desired. Place a portion of beef on one slice of bread and top with a second slice. Serve with a scoop of mashed potatoes on the side and ladle the hot gravy over both the sandwich and the potatoes.
Expert Meat Selection and Preparation
Choosing the Right Chuck Roast
Beef chuck comes from the shoulder area and is rich in connective tissue and collagen. This makes it the ideal cut for pressure cooking because the high heat and pressure break down the tough fibers into a tender, succulent texture. Avoid lean cuts like sirloin, as they can become dry and tough when cooked for long periods.
Trimming Excess Fat
While some fat provides flavor, large deposits of hard white fat do not render fully during pressure cooking. Trim the exterior fat cap down to about a quarter inch. This prevents the cooking liquid from becoming overly greasy, which makes the subsequent gravy process much easier.
The Importance of Resting Meat
Allowing the beef to rest on a cutting board for 10 to 15 minutes is critical. This allows the juices to redistribute throughout the meat fibers. If you slice the beef immediately, the juices will run out, leaving the meat drier and the sandwich less moist.
Optimizing the Mashed Potatoes
Russet vs. Yukon Gold Potatoes
Russet potatoes are high in starch, which results in a light, fluffy texture that absorbs gravy well. If you prefer a creamier, denser potato with a naturally buttery flavor, Yukon Gold is a great substitute. Both work well with the steaming method used in this recipe.
Preventing Gummy Potatoes
Over-mixing or over-processing potatoes in a food processor can release too much starch, leading to a gluey consistency. Always use a hand masher or a ricer for the best results. Fold in your liquids gradually to maintain a light texture.
Achieving Maximum Creaminess
For the smoothest potatoes, ensure the butter and milk are slightly warmed before adding them to the hot potatoes. Adding ice-cold dairy can lower the temperature of the potatoes too quickly, making it harder to achieve a perfectly smooth emulsion.
Refining the Brown Gravy
Managing Fat with a Separator
A fat separator is the most efficient way to remove the oil layer from the cooking liquid. This ensures your gravy has a clean, professional appearance and a balanced taste. If you do not have one, you can carefully skim the top with a wide spoon or use a piece of rolled-up paper towel to soak up the oil.
Using a Cornstarch Slurry for Thickness
A slurry is a mixture of equal parts cornstarch and cold water. It must be mixed until completely smooth before adding it to the hot liquid to prevent clumps. This is the fastest way to adjust the thickness of your gravy if the dry mix is not sufficient.
Balancing Salt Levels
Since the beef broth and the dry gravy mix both contain sodium, always taste the gravy before adding extra salt. Add black pepper generously to cut through the richness of the beef and butter.
Bread and Assembly Strategies
The Benefits of Texas Toast
Texas toast is thicker than standard white bread, which provides better structural support. Because the hot beef and gravy are heavy and moist, a thin slice of bread may collapse or become soggy too quickly. The thickness of Texas toast keeps the sandwich upright.
Toasting for Stability
Lightly toasting the bread creates a moisture barrier on the surface. This prevents the gravy from soaking through the bread instantly. Buttering the bread before toasting adds an extra layer of flavor and prevents the bread from drying out.
Alternative Bread Choices
For a more robust flavor, a toasted sourdough or a thick brioche slice can be used. Sourdough adds a slight tang that complements the rich gravy, while brioche provides a sweetness that contrasts well with the savory beef.
Storage and Reheating Guidelines
Refrigerator Storage
Store the leftover shredded beef, mashed potatoes, and gravy in separate airtight containers. This prevents the potatoes from absorbing all the gravy during storage. These components will stay fresh in the refrigerator for 3 to 4 days.
Freezing the Components
The shredded beef and gravy freeze exceptionally well for up to three months. Place them in freezer-safe bags or containers. Mashed potatoes can be frozen, although they may lose some smoothness and require extra milk or butter when reheated.
Oven Reheating for Texture
To maintain the best texture, reheat the beef and potatoes in the oven at 325°F (163°C) covered with foil. This prevents the meat from drying out. Warm the gravy in a saucepan on the stove to maintain its consistency.
Microwave Reheating Tips
When using a microwave, add a splash of beef broth or water to the meat and a tablespoon of milk to the potatoes. Cover the dish with a damp paper towel to create steam, which prevents the food from becoming rubbery.
Troubleshooting Common Issues
Beef is Too Tough
If the beef is not shredding easily, it may need more time. Return the roast to the Instant Pot with a bit more broth and pressure cook for another 15 to 20 minutes. Every piece of meat varies in toughness, so adjustments may be necessary.
Gravy is Too Thin
Thin gravy often happens if too much broth was used or if the heat was not high enough during the saute phase. Continue simmering on the saute setting or add an additional cornstarch slurry, stirring constantly until the desired thickness is reached.
Potatoes are Watery
Watery potatoes usually occur if they were overcooked or if the steamer basket trapped too much condensation. Drain them thoroughly in a colander before adding them to the mixing bowl. If they remain watery, simmer them in a pan for a few minutes to evaporate the excess moisture.
Frequently Asked Questions
Can I use a different cut of beef?
You can use a bottom round or eye of round, but these cuts are leaner and may not shred as easily as chuck roast. If using a leaner cut, reduce the cooking time slightly to avoid drying out the meat.
How do I make this without a steamer basket?
Simply add the cubed potatoes directly into the liquid around the beef. Note that this may result in the potatoes absorbing more of the beef flavor and may slightly alter the consistency of the gravy.
Can I make this in a slow cooker?
Yes, cook the beef on low for 6 hours, then add the potatoes and cook on low for another 2 to 4 hours. The gravy process remains the same, using a saucepan or the slow cooker’s heat setting.
What can I use instead of sour cream?
Greek yogurt is an excellent substitute for sour cream, providing a similar tang and creaminess. For a dairy-free option, a dollop of vegan mayonnaise or a splash of coconut cream can work.
Is the gravy packet necessary?
The packet is for convenience, but you can make a roux with butter and flour. Whisk 3 tablespoons of melted butter with 3 tablespoons of flour, then slowly whisk in the beef broth until thickened.
Print
Instant Pot Hot Beef Sandwich and Mashed Potatoes
- Total Time: 1 hour 45 minutes
- Yield: 6–8 servings 1x
- Diet: General
Description
Tender roast beef and brown gravy served over toasted white bread with a side of creamy mashed potatoes. Diner food at home!
Ingredients
- 3 pounds beef chuck roast, trimmed of excess fat
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 cup beef broth
- 1 packet of brown gravy dry mix
- 3 pounds Russet potatoes, peeled and cubed
- 1 ½ tsp kosher salt
- ¾ cup milk
- 3 Tbsp butter
- ½ tsp garlic powder
- ¼ cup sour cream
- 12 slices of white bread or Texas toast
Instructions
- Season the beef: Pat the chuck roast with the salt and garlic powder. Pour broth into Instant Pot and place the chuck roast in the bottom of the pot.
- Cook beef: Cover Instant Pot and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 70 minutes. When time is up move the valve to venting (quick release).
- Cook potatoes: Open the Instant Pot and place a steamer basket in the pot on top of the beef. Add the potatoes to the steamer basket. (If you don’t have a steamer basket just add the potatoes straight into the Instant Pot). Lock the lid into place, set valve to sealing and set the manual/pressure cook button to 8 minutes. When the time is up let the pressure release naturally for 15 minutes then move the valve to venting. Remove the lid.
- Mash potatoes: Dump the potatoes into a large bowl and mash. Add in the butter, milk, kosher salt, garlic powder and sour cream and stir/mash until creamy and smooth.
- Prepare the gravy: Move the roast to a cutting board and let it rest. Use a fat separator to strain off the fat from the broth in the Instant Pot. Add strained broth back into the Instant Pot. Turn the Instant Pot to the saute setting. Slowly whisk in the gravy packet. It will start to thicken in a couple of minutes. To make a thicker gravy add in a cornstarch slurry (in a small bowl stir together 1-2 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly). Salt and pepper the gravy to taste.
- Shred the beef: Cut the roast or shred it up. Season it to taste with salt and pepper.
- Assemble the sandwiches: Toast the slices of bread (optional). Place a portion of roast beef on a slice of bread on a plate. Top the sandwich with another piece of bread. Scoop some mashed potatoes on the plate. Ladle gravy over the top of the sandwich and mashed potatoes. Eat and enjoy!
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1. If you don’t want mashed potatoes then cook the roast for 70 minutes and then let the pot sit for 15 minutes before releasing any remaining pressure.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Beef
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 850 kcal
- Sugar: 8 g
- Sodium: 1200 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 160 mg