When we think of a comforting home cooked meal, we go straight for the pot roast! Is there anything better than a nice, tender and juicy pot roast served with potatoes and carrots? Don’t forget the gravy too!! Yumm!! Pot roast is a for sure win at our house. Everyone loves it and requests it almost weekly! We hope that you will enjoy our recipe for Ninja Foodi Pot Roast with Gravy as much as we do! Enjoy!
Tips for making Pot Roast with Gravy in the Ninja Foodi:
1.If you are cooking a whole roast, adjust pressure cook time to 90 minutes. If you are cutting the roast into 4X4 inch pieces, pressure cook roast for 65 minutes.
2.If you are cooking with a frozen roast, there is no need to adjust the pressure cooking time. The Ninja Foodi will take substantially longer to reach pressure. During this additional time, the roast will start to thaw.
3.Be sure to naturally release the pressure for your pot roast. If you quick release the pressure, you may end up with a dry or chewy roast. Natural release pressure by doing nothing at all when the timer beeps. Do not move the valve, do not release any pressure. After about 15 minutes, most, if not all of the pressure will have released on it’s own. Check to see if there is any remaining pressure by carefully moving the valve to the “vent” position. If steam comes out, close the vent and let it sit for another 5 minutes and then try again.
Looking for more recipes? Check out some of our favorites!
- Ninja Foodi Baked Potatoes
- Ninja Foodi Mostaccioli
- Ninja Foodi Pork Tenderloin
- Ninja Foodi Mashed Potatoes
- Ninja Foodi ABC Green Beans
Ingredients for making Pot Roast with Gravy in the Ninja Foodi:
- 2-4 pounds chuck roast- cut into 4X4 inch pieces
- pinch salt
- pinch pepper
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 tablespoon garlic-minced
- ¼ cup tomato sauce or paste
- ¼ cup red wine
- 3 cups beef broth- 4 cups if you want extra gravy
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme-can use fresh if you have it
- 1 teaspoon dried rosemary- can use fresh if you have it
- 1 bay leaf
- 4-8 ounces sliced mushrooms- alter amount based on preference
- 1 pound red potatoes-skin on, cut in half
- 1 pound carrots-peeled and cut in half
- Corn starch slurry-3 tablespoons corn starch mixed with 6 tablespoons water
Directions for making Pot Roast with Gravy in the Ninja Foodi:
1.Cut chuck roast into 4X4 inch pieces. If you opt to not cut your roast into pieces, you will need to increase the pressure cook time from 65 minutes to 90 minutes.
2.Turn Ninja Foodi on “saute”on hi and let it heat up. While the Ninja Foodi is heating up, lightly season chuck roast with salt and pepper on all sides. Once Ninja Foodi is heated up, pour in 1 tablespoon of Olive Oil and then add chuck roast. Saute roast on each side for 2-3 minutes- you just want to sear it and not cook it through. Continue to turn until all sides are seared. This should take about 10 minutes. Remove roast from pot and set aside.
3.Pour in the chopped onion and saute for 3 minutes. When you add in the onions, they will create a bit of liquid, you want to use this liquid to deglaze the pot to make sure that nothing burns to the bottom during the pressure cooking process. Do so by gently scraping the bottom and the sides of the pot with a plastic or silicone spoon or spatula. Do not use a metal utensil as you may scratch your pot.
4.Add in the garlic, tomato paste, and red wine and stir for one minute. Pour in the beef broth, Worcestershire sauce, thyme, and rosemary. Stir and then add the seared chuck roast back to the Ninja Foodi. Add the bay leaf on top.
5.Close Ninja Foodi pressure cooking lid and move valve to “seal” position. Pressure cook on high for 65 minutes. Reminder- if you are using a roast that has been cut into 4X4 inch pieces, pressure cook for 65 minutes. If you are using a whole uncut roast, pressure cook for 90 minutes. For frozen meat, cook for the same amount of time. The Ninja Foodi will take much longer to get up to pressure with frozen meat. During this additional time, the roast will start to thaw. No additional pressure cook time is needed.
6.When timer beeps, naturally release pressure for 15 minutes. After 15 minutes, move valve to “vent” to remove any additional pressure. There should be little to no pressure left. If a lot of steam is still coming out of the vent, close the vent and wait an additional 5 minutes and then vent again.
7.Remove roast from Ninja Foodi. Add in the carrots, potatoes, and mushrooms.
8.Close pressure cooker lid and move the valve to “seal” position. Pressure cook on high for 5 minutes.
9.When timer beeps, quick-release pressure by moving the valve to the “vent” position.
10.Remove the vegetables. Set aside. Turn Ninja Foodi on saute, high and pour in corn starch slurry. I like to make my corn starch slurry in a mason jar with the lid on it. A few shakes and you are all set! Stir for 2-3 minutes using a whisk until gravy has thickened and is smooth in texture. For a super smooth gravy, pour gravy into gravy boat over a mesh strainer. Serve roast with vegetables and gravy! Enjoy!
Pin Pot Roast with Gravy in the Ninja Foodi recipe for later!!
Ninja Foodi Pot Roast with Gravy
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Ingredients
- 2-4 pounds chuck roast (cut into 4X4 inch pieces)
- pinch salt
- pinch pepper
- 1 tablespoon olive oil
- 1 cup onion (chopped)
- 1 tablespoon garlic (minced)
- ¼ cup tomato sauce (or paste)
- ¼ cup red wine (any red wine will do)
- 3 cups beef broth (4 cups if you want extra gravy)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon thyme (dried or fresh)
- 1 tablespoon rosemary (dried or fresh)
- 1 bay leaf
- 4-8 ounces mushrooms (sliced-alter amount based on preference)
- 1 pound red potatoes (skin on, cut in half)
- 1 pound carrots (peeled and cut in half)
Corn starch slurry
- 3 tablespoons corn starch
- 6 tablespoons water (cold)
Instructions
- Cut chuck roast into 4X4 inch pieces. If you opt to not cut your roast into pieces, you will need to increase the pressure cook time from 65 minutes to 90 minutes.
- Turn NInja Foodi on “saute”on hi and let it heat up. While the Ninja Foodi is heating up, lightly season chuck roast with salt and pepper on all sides. Once Ninja Foodi is heated up, pour in 1 tablespoon of Olive Oil and then add chuck roast. Saute roast on each side for 2-3 minutes- you just want to sear it and not cook it through. Continue to turn until all sides are seared. This should take about 10 minutes. Remove roast from pot and set aside.
- Pour in the chopped onion and saute for 3 minutes. When you add in the onions, they will create a bit of liquid, you want to use this liquid to deglaze the pot to make sure that nothing burns to the bottom during the pressure cooking process. Do so by gently scraping the bottom and the sides of the pot with a plastic or silicone spoon or spatula. Do not use a metal utensil as you may scratch your pot.
- Add in the garlic, tomato paste, and red wine and stir for one minute. Pour in the beef broth, Worcestershire sauce, thyme, and rosemary. Stir and then add the seared chuck roast back to the Ninja Foodi. Add the bay leaf on top.
- Close Ninja Foodi pressure cooking lid and move valve to “seal” position. Pressure cook on high for 65 minutes. Reminder- if you are using a roast that has been cut into 4X4 inch pieces, pressure cook for 65 minutes. If you are using a whole uncut roast, pressure cook for 90 minutes. For frozen meat, cook for the same amount of time. The Ninja Foodi will take much longer to get up to pressure with frozen meat. During this additional time, the roast will start to thaw. No additional pressure cook time is needed.
- When timer beeps, naturally release pressure for 15 minutes. After 15 minutes, move valve to “vent” to remove any additional pressure. There should be little to no pressure left. If a lot of steam is still coming out of the vent, close the vent and wait an additional 5 minutes and then vent again.
- Remove roast from Ninja Foodi. Add in the carrots, potatoes, and mushrooms.
- Close pressure cooker lid and move the valve to “seal” position. Pressure cook on high for 5 minutes.
- When timer beeps, quick-release pressure by moving the valve to the “vent” position.
- Once all pressure has been released, open the lid and remove the vegetables. Set aside. Turn Ninja Foodi on saute, high and pour in corn starch slurry. I like to make my corn starch slurry in a mason jar with the lid on it. A few shakes and you are all set! Stir for 2-3 minutes using a whisk until gravy has thickened and is smooth in texture. For a super smooth gravy, pour gravy into gravy boat over a mesh strainer. Serve roast with vegetables and gravy! Enjoy!
Nutrition
Nutrition information is provided as a courtesy and is an estimate only.
Anna
I wanted to let you know that I have made this recipe about 8 times now and it consistently comes out amazing EVERY SINGLE TIME. It’s so moist and juicy that my husband said it’s better than his momma’s (that’s some pretty high praise there)! Thank you for giving creating this recipe – one of our favorite dishes now.
Lauren Cardona
Hi Anna! I”m so glad to hear that you and your husband enjoyed the recipe!! And…better than his momma’s??? Now that’s a compliment!!!
Amanda Crowell-Walker
I never seared my meat when I used the old fashioned crock pot so didn’t do it here. I started on step 4. onion, salt, pepper in at this step. We also are a family that prefers our steak rare, so was hoping less cooking would keep it under well done. Alas,by the end it was well done anyhow. I followed the recipe, as written, the rest of the way except lowered carrot amount by about 1/2. I added the extra cup of broth to make the gravy and I feel like it definitely did not need the extra cup of liquid. It took so long to cook the liquid off to obtain gravy everything else was stone cold. The flavor of this recipe is delicious and I will make again. I
TheTastyTravelers
Hi Amanda, The Ninja Foodi does not cook quite the same as a crock pot. I like to sear meat before pressure cooking it to lock in some of the juices. Traditionally, pot roast is not cooked to a specific temperature due to the toughness and size of the piece of meat. The longer that you cook the pot roast, the more tender and juicy it will become. Reducing the cook time for this specific recipe would likely result in a tougher and dryer piece of meat in the end. If you are looking for a rarer temperature on the meat, I would recommend a different cut of meat altogether as pot roast does not do very well when cooked rare. I’m glad that you enjoyed the flavor of the recipe. 🙂 Hopefully, next time you make it, it will all come together better. 🙂