Beef Sundaes
Prep time
Cook time
Total time
This tender shredded roast beef in brown gravy served over mashed potatoes has quickly become one of my kid's favorite meals. It's also a super fun dinner to make for April Fool's Day as a spin-on dinner that looks like dessert.
Recipe type: Comfort Food
Serves: 8
  • 3-4 lbs beef chuck roast or your favorite cut
  • 2 packets of brown gravy mix
  • 3 cups cold water, divided
  • 2 tsp salt
  • ¼ tsp pepper
  • 2-3 tsp cornstarch and 3 tbsp water (for thickening gravy if you would like it thicker)
  • 5 lbs Yukon gold, russet, or red potatoes
  • water
  • 1-2 tbsp salt
  • ¼ cup butter
  • 1-1½ cups buttermilk
  • Sour cream
  • Shredded cheddar cheese
  • Cherry tomatoes
  2. To manage your time wisely, get the gravy going, and then prepare the mashed potatoes while it's cooking.
  3. Place the beef roast, 2 cups of water, salt, and pepper in your Instant Pot. Secure lid and set for 45 minutes if using a thawed beef roast and 90 minutes if using a frozen pot roast.
  4. When pressure cooking is over, you can either do a quick release or let it naturally release. If you do a quick release, put a hand towel over the release valve to catch the steam.
  5. Remove the pot roast and shred the meat, being careful to remove any excess fat. If the meat isn't shredding well, you can return it to the pressure cooker for an additional 15 minutes or you can just cut it into small pieces instead of shredding it.
  6. In a small bowl, whisk together the last cup of cold water and the two packets of beef gravy. Before returning the shredded meat to the Instant Pot that has the remaining liquid (should be about 2 cups), turn the Instant Pot to the saute setting and whisk in the water/gravy mix mixture.
  7. Add the meat back in the Instant Pot, stir well, and let the mixture come to a boil to see how thick it will become. If it is not as thick as you would like, whisk together the cornstarch and 3 tbsp of water and stir it into the gravy. Let it come to a simmer.
  9. Peel potatoes and cut them into 1-inch pieces. Place them in a large pot.
  10. Cover cut up potatoes with water. You want the water to come up 1 inch past the potatoes.
  11. Add 1 tbsp salt and taste the water. The water needs to taste salty but not crazy salty. You want it to be salty enough that the potatoes can absorb a little salty flavor.
  12. Bring the potatoes to a boil over high heat, and then turn it down to medium heat and continue to boil for approximately 20 minutes or until the potatoes are fork-tender and break easily.
  13. Drain the potatoes and return to the pan. Make sure not to put it back on a hot burner.
  14. Add the butter and start with 1 cup of buttermilk. Use a potato masher to mash the potatoes until they are creamy. Add up to another ½ cup of buttermilk if needed.
  16. Put a layer of mashed potatoes in the bottom of a bowl or plate.
  17. Top with a generous amount of roast beef gravy.
  18. Sprinkle with shredded cheddar cheese.
  19. Add a dollop of sour cream.
  20. Finish it off with a cherry tomato on top.
  21. Serve and enjoy!
Recipe by Real Life Dinner at