Juicy and tender instant pot roast with gravy is completely possible with a frozen roast in instant pot. It makes the perfect family-friendly dinner. This easy one-pot dinner recipe will please even the picky eaters!
This is one of my favorites for weeknight dinners and is part of my regular dinner rotation along with smoked turkey and shrimp on the barbie. It's so easy to make and everyone always loves the meal. It's perfect to serve up with simple vegetables and my favorite, apple gorgonzola salad.
Why This Method Works?
- Never comes out dry! It cooks with lots of moisture in the Instant Pot so it doesn't come out dry.
- Cooks in less time! Typically a large cut of beef takes hours and hours to roast in the oven but in the Instant Pot it cooks up almost completely hands-free in only a couple of hours.
- Cooks perfectly! Comes out with all the juicy fall-apart tenderness you expect!
How To Choose The Right Cut Of Meat For Pot Roast
Pot roast isn’t a specific cut of meat – it's more about the cooking method. You basically take a large chunk of tough meat and cook it with liquid (often broth, red wine, or water) until it is falling apart tender.
A few cuts of meat that work great for Beef Pot Roast are:
- Chuck Roast: This is my *preferred cut* for making instant pot roast beef. It's tender and falls apart easily when slow-cooked. This is because this cut of meat is marbled with fat which adds flavor and juiciness when cooked down.
- Brisket: This cut tends to be a little more pricey and has more tendons that need to be cooked for a long time to be tender. Be sure to slice against the grain for tenderness.
- Round: This cut is from the rear leg of the animal. This is often called a rump roast or a bottom round. It's leaner and dries out more easily.
Can I Use Fresh Roast Beef?
Yes, If you prefer to use a thawed out or fresh cut of beef it will cook up perfectly in the Instant Pot.
You will just need to cook it for less time. This information is included further down the page in the recipe card.
How Long Do You Cook a Roast in an Instant Pot?
- The time you will need to cook a roast in an instant pot varies depending on the size of your roast and whether it is thawed or frozen.
- For a thawed 3-5 pound roast, it will need 90 minutes on high. For a frozen roast of the same size, add about 30 minutes to the cooking time.
What Do I Need to Make Frozen Roast in Instant Pot?
The beauty of this recipe is you don't need much!
- Beef: One 3-4 pound roast of choice.
- Vegetables: These add flavor and may include onions, celery, carrots, or other root vegetables or aromatics.
- Seasonings: Such as herbs and garlic.
How to Make Frozen Roast in Instant Pot
All the work to make instant pot roast beef is at the start and even then it just takes a few minutes to get everything in the electric pressure cooker and get it going.
- Start by taking your frozen roast beef and placing straight into the instant pot.
- Add in your broth.
- Place onions, carrots, and garlic in the pot.
- Place celery and herbs on top and add salt and pepper.
- Cook roast 3-5 pound roast it will need 60-90 minutes on high. For a frozen roast of the same size, you’ll need to add about 30 minutes to the cooking time.
Natural Release
For the most tender juicy roast natural release the roast. If you are on a time constraint try to allow 10-20 minutes to natural release before using the quick release to serve it up.
How to Make Gravy in the Instant Pot
Use the juices released by the roast while it cooks to make a delicious gravy to serve with this hearty meal. Even better, you can do it right in the instant pot which means less dishes!
- Remove roast and veggies from the instant pot and you will be left with the drippings.
- Put the instant pot on saute setting.
- In a small bowl whisk together flour and cold water.
- Slowly whisk in the flour-water mixture with the boiling drippings. Gravy will thicken as it cooks.
FAQ's
Vegetables in the instant pot only need to cook a few minutes, so cooking for 90+ minutes will basically turn them into mush. It is better to remove the roast and add in the veggies for a few minutes after.
We have recipes more recipes for pressure cooker potatoes (mashed potatoes here and red potatoes here) and carrots too!
Place them in an air-tight container and place them in the fridge. They'll keep for 7-10 days.
Yes, you can sub the flour for 1 to 1 gluten-free flour or corn starch. Follow the same instructions mixing with cold water.
How to Make Pressure Cooker Potatoes and Carrots
After roast and gravy are done you can make potatoes and carrots in the instant pot super quickly!! Or you can purchase a second instant pot - I have a smaller 3-quart pot that I love to cook my side dishes.
- Add potatoes and carrots to an instant pot with 1 cup of water and some salt. Cook for 4 minutes high and quick release! Don't natural release these bad boys or they will be too soft.
- Drain water and separate the vegetables if you want to mash the potatoes. Serve them all up with the pressure cooker gravy!
We have recipes more recipes for pressure cooker potatoes (mashed potatoes here and red potatoes here) and carrots too!
Either way pressure cooker potatoes and carrots with this pressure cooker frozen beef roast is fast and easy!
Expert Tips
- Cut of beef: My favorite is chuck roast but usually, any cut of tough meat with lots of marbling will work.
- Cook veggies separately: The veggies cooked with the roast are for flavor only! You will need to cook the vegetables to serve as a side dish separately.
- Don't forget the liquid: It's necessary for the instant pot to function.
- Frozen or fresh: This instant pot roast beef recipe works with frozen roast beef or thawed. The only difference is the cooking time.
Other Popular Instant Pot Recipes
Keep in Touch!
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Frozen Roast in Instant Pot
Equipment
- 1 Pressure Cooker
Ingredients
- 3-4 lbs beef roast
- 1 cup broth
- 1 onions sliced
- 4 garlic cloves, minced
- 1 tablespoon kosher salt
- ¼ teaspoon freshly-ground pepper
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 2 carrots
- 2 celery sticks
gravy
- 3 c roast drippings
- 3-4 Tablespoon flour can use gluten free
- 1 cup cold water
- salt and pepper to taste
Instructions
- Place frozen roast and broth in inner pot of pressure cooker. Rub with salt, add onions, herbs, garlic and broth. Cook roast 3-5 pound roast it will need 60-90 minutes on high. For a frozen roast of the same size, you’ll need to add about 30 minutes to the cooking time.
- Make gravy by bringing roast drippings to boil on saute setting (can also do this in saucepan on stove). Dissolve 3 T flour in 1 cup cold water water. Slowly pour into boiling liquid, whisking constantly. Continue to boil, whisking until desired consistency is reached. Add another tablespoon of dissolved flour in T of water if more thickness is needed for gravy. Season to taste. Keep to a low simmer, stirring occasionally until ready to serve.
- Serve roast with potatoes and gravy.
Notes
Chuck – this cut is from the front part of the animal.
Brisket – this cut is from the breast or lower chest of the animal. Be sure to slice against the grain for tenderness.
Round – this cut is from the rear leg of the animal. This is often called a rump roast or a bottom round. For gluten-free gravy you can sub the flour for corn starch OR use 1 to 1 gluten free flour instead of wheat flour.
Nutrition
Char says
Excellent recipe!👍 Thank you, thank you!!
This turned out absolutely perfect!! So grateful to finally have a go-to recipe for frozen chuck roast!! My husband and I loved it! So tender it was falling apart!
I had a 2.5 lb chuck roast, slightly thawed on surface only, so I was able to sear both sides 2 min each. I poured in 1 can of beef broth. Put celery and onion qtrs under roast as a trivet. Set to 60min and used natural release Roast wasn't falling apart so I tossed potato qtrs and carrots on top and set cooker for another 5 min & again used natural release! Voila! Roast was falling apart tender! I removed & tented it with foil. Put veg's in 200 degree oven to keep warm while I made gravy.
I've used my mother-in-law's fool-proof gravy method for over 40 yrs: 1/2 c COLD water blended with 1/4 c flour (I use sm jar & shake), pour mixture into simmering 2 c of measured drippings. Whisk til thickened. I guarantee you will have delicious, perfect gravy every time! LUMP FREE!! Using 1 14.5 oz can of broth brings your drippings to a little over 2 cups with the renderings, just skim off the fat on top before returning drippings to Instant Pot to make the gravy.
Bethany says
I really wanted to like this, but it was terrible. Tough and rubbery meat.
Desarae says
You beef was likely not a great cut, and you needed to cook it longer for it to become tender.
Tascha says
I cooked a two year old deer roast that I had in the bottom of the freezer… half an onion, a handful of celery pieces, salt, pepper, garlic powder, fresh garlic cloves and a generous pinch of herbs de Provence. Less than three hours later I had amazing tender deer pot roast.
Tia says
Has this recipe been updated? It’s a family favorite and I make it at least twice a month but when I came back to check an amount I didn’t remember, the recipe looked very different. Am I losing my mind?
Desarae says
Just the photos, not the recipe, has been updated :) every so often we need to update photos and some of the post text to comply with new rules from google!
Angela Elliott says
Does anyone know why some recipies for frozen roasts in IP say to put meat on a trivet, and others like this one put it right in the pot? I'm making this now, increased cook time because my roast is a little over 3lbs. I put it right in the pot with the broth, and then started reading other recipes that say to use a trivet.
Thanks for the recipie! Glad I didnt have to wait to defrost my roast :)
Kathy says
I made this tonight and it was to die for. Instead of beef broth I add a quart of home canned tomatoes and Worcestershire and soy sauce with a brown sugar rub and bouillon cubes. Then made the gravy with mashed potatoes and home made canned applesauce. Yum yum
Ali says
Hi, have a question please...with the three settings of pressure (Low, Normal, High), did you use High?
Kadee says
yes, high.
kathie says
I was going to make this yesterday with a frozen roast but misplaced the steam cap to the Instant Pot. I am making it today but will need to adjust the time, since the roast is now thawed. How long would you cook it for?
Desarae says
I would do about 45-60 mimutes, if doing 45 let it natural release.
Jessica says
2 tablespoons of salt seems excessive so I halved that, as well as the red pepper (my kids don’t love the heat). Had to make some substitutions for the dairy in the potatoes, but despite that, it all turned out delicious!! And this is my new fav way to make mashed potatoes. 4 min in the instant pot?? Come on!!!
ANDREA says
I tried this recipe tonight. Total bust! I can’t figure out why every time I try to cook a roast in my Instant Pot it’s dry and tough. I’m pretty sure it’s something I’m doing wrong.
Desarae says
I'm sorry. I've had this happen with various recipes- sometimes they turn out great other times not to great and I cooked them the same. One thing to consider it the cut and quality of meat, Especially roasts.
Tia says
Make sure to do a natural pressure release. Anytime I end up with tough meat, it’s because I rushed the release.
Desarae says
Yes! Natural release is a must!
Sylvia Klassen says
Just finished supper. The meat was made from frozen (2 lb roast) but I think next time I will try it with a thawed roast. I found the roast really didn't have a lot of flavour, the rest of the meal turned out perfect. I did 1/2 potatoes and 1/2 yams. turned out delicious. Gravey was yummy. Roast like I said, lacked flavour. I think when frozen it is really hard to rub it with salt. Thanks for the recipe.
deena deutsch says
Just made this yesterday. I was so nervous cooking a solid frozen chuck roast. I cooked it on the trivet. Cooked on high for 90 minuets with a 20 minuet natural release. It turned out perfect. It was approx. 3 1/2 lbs.
Deena
Mary Beth adams says
I JUST made this recipe and I have to say I was a bit skeptical about the cook times for the beef roast -- because I have read a lot of different recipes and the cooking times have varied from 45 to 90 mins -- for basically the same weight of meat. Having said that though, I followed the recipe and it came out "OH, SO DELICIOSO!!" I haven't had a lot of experience with pressure cooking and I have only cooked a few things -- I have an Instant Pot -- but the things I have cooked have been just great! My only negative comment would be that my gravy doesn't look like the one in the picture -- :(. I had sooo much broth in my pot and I followed the gravy recipe and even added an additional 1T of flour to the 1T of water to the broth and still it looked pretty much like broth, but regardless of that, I am VERY HAPPY/PLEASED with this recipe and would HIGHLY RECOMMEND it!! :)
Thank You,
Mary Beth
Summer says
Hi! I can't find anywhere that you mention how many pounds of carrots to use??
Desarae says
Hey Summer! Thank you for pointing that out. I just add what my family will eat, or even what will fit in the instant pot you have with all the food already in it, there isn't a specific amount. I recommend 4-6 carrots whole carrots, chopped into about 2-3 pieces. I've adjusted the recipe card.
elizabeth says
hands down! this is an amazing recipe i use a lot.
thanks so much!
Sandy says
I started my insta pot and only put in 1 cup of liquid, then i found Your recipe. My roast is frozen. Do i need to qr and add more water, And then finish cookinG, or will i be fine? It is 2.72 pounds and i have it set for 99 minutes. The last few times it has taken longer to cook. Maybe its the amoUnt of liquid and The Qr release at the end that is making the difference. .
Desarae says
If the roast is under 3 lbs, cooking it for 90 minutes with 1 cup of water) 1and letting it natural release will be good! Sometimes, depending on your altitude you might need to alter you cook times to longer.
Rhonda says
Can you use a crockpot instead? If so, how long should it cook for if the roast os frozen?
Desarae says
yes! cook it for 6-8 hours in a slow-cooker.
Jen says
Yikes, really? Will the slow cooker not leave it sitting in the danger zone for too long?
Desarae says
Hi Jen, This recipe is for the pressure cooker, not slow cooker. It is also instructions for a frozen roast, so it does need to cook longer than a fresh roast :)
Kim says
I made this tonight......amazing! There was little CONVERSATION at the dinner table.....we were Too busy enjoying our meal!
HoPe says
Hi! Cant wait To try THis recipe tonight. Just makIng sure it's 3 cups of broth! :)
STEPHANIE says
Wonder too if its 3 cups of broth or 3 cans of broth?
Desarae says
3 cups
Peeggu says
After the time is up on cooking the roast do you turn off the IP or wait till the pressure goes down then cancel
Kadee says
Wait until the pin drops (natural release). It usually takes about 15 minutes or so.
Kadee says
Wait until the pin drops (natural release). This usually takes about 15 minutes or so.
Kimberley Weathers says
Thank you SO much for This post. I just received my pot and there were no I instructions for starting frozen. The pot roast was delicious!
Rose says
Made this last night and it was delicious! I was honestly nervous because I’ve always taken hours to make the chuck roast in the oven. I was short on time and the meat was still frozen so I took the chance on this recipe and I’m so glad I did! I used beef broth instead of water which made the gravy even tastier. I served this was mashed potatoes and then roasted green beans and carrot sticks. For the veggies i just peeled and cut carrots into sticks then put them in a bowl with the beans, drizzled/mixed with olive oil until lightly covered, sprinkled with sea salt, pepper, and a tiny garlic powder, then roasted in the oven (one layer) at 350 for about 20 mins!
Rose says
also, my cut was 2.7 lbs untrimmed. I probably put just a tad more liquid in there because the meat was just a bit more than half covered. I did the whole 90 mins and it came out perfect. lastly, unfortunately I am not a fan of onions..at all.. but being on a time crunch i WENT AHEAD AND USED THE MIX FOR THE FIRST TIME AND IT DID NOT HAVE A STRONG ONION TASTE AT ALL! it was just perfect! so for those of you like myself i suggest giving it a shot!
Donna says
I used thIs recipe to cook a frozen 3# bottom round roast in my Instant Pot. Followed the recipe except for a COUPLE of changes. I seared all the sides of the roast first & cooked it for 50 minutes, did a qr, put my chunks of potato & carrots in with the roast, then cooked for another 20 minutes. Let it do a nr. The roast was done, tender & flavourable & the veggies were done perfectly as well. Using the onion soup mix along with the salt & pepper gave the gravy a fabulous taste. Thank you for providing a recipe with good directions. Its not easy finding a recipe for cooking with frozen meat.
Mary Aurelia says
I got a power pressure cooker xl and have enjoyed it very much. I play around with different ingredients and settings. I am glad that i gave it a chance, as i am very satisfied. Thank you for sharing your reciepe. i tweaked it a bit. Always fun!!
Betsy says
Used this recipe on a venison roast and it was tender, juicy and delicious. Venison roasts dry out so Easily but this approach made the most moist venison roadt ive ever had. Love the instant pot! Thanks for sharing this reCipe. . (Also loved the red pepper flakes and the little Extra that added).
Laura says
I was really worried it would come out not cooked all the way or be tough but it was so tender! Thank you!
Denise says
My roast was amaZing and the potatoes were perfect! So excited!
Denise says
I just bought an Instant Pot yesterday. I'm going to try the frozen pot roast today. I'm so exciTed to start cooking in my cooker!!! Thanks for the recipe and step by step instuctions!
Carrie says
The first picture with the carrots and quartered potatoes all in one pot looks really good. How do I make it that way?
Desarae says
its not in a pot, its in a serving dish! it too was made in a pressure cooker. There is an oven roast recipe with directions on this site too! Here is the link.
https://ohsodelicioso.com/perfect-pot-roast-and-gravy/
nORM lARSEN says
wHAT IS THE DIFFERENCE BETWEEN AN INSTANT POT AND A PRESSURE COOKER?
Desarae Fowler says
The instant pot is a digital pressure cooker! There are many different brands out there making it now, like pressure cooker XL makes a quality pressure cooker too. These are different than the old version where you use the pressure cooker on the stove top and bring it to a whistle. The digital pressure cooker allows you to set a timer so your food/temp/recipe is more precise. They are awesome, we highly recommend them.
lauramehuber says
My pressure cookeR not a instant pot,just a small brand BESTEK. Cook with pressure cooker is amazing!Healthy and quick..I use it to do potatoes, stews and lately I cut up a whole chicken with a carrot, onion and celery and cook it for about 30 mins, then I take out the chicken and pick off the chicken for a big curry or sweet and sour dish and use the liquid remaining as a chicken stock for soups or stews.Pressure Cooker is a good choice for those who don't like to use pan to cook.
Desarae says
the curry sounds amazing! I've been wanting to try cooking a whole chicken in the pressure cooker!
Jules says
If I have an INSTANT pot do I put it in meat/stew setting or manual for 90 minutes?
Thanks
Desarae Fowler says
I do manual!
Shanu says
I had prepared some potatoes;o cut into quarters. As it was frozen roast; I was making the gravy. I swelled all potatoes into the pressure cooker with water and salt for 8-10 minutes. Soft and mashed with plenty of butter, milk, and salt. WOWs it`s wonderful dishes ever I have a taste. You can visit our websites to get more and new recipes.
Jenna says
Can i just ser the pot for 90 minutes instead of 60 and then 30?
Stephanie says
Yes! I have a power pressure cooker, not an instant pot, and I can only set mine to a max of 60 minutes. But if the instant pot will do 90, go for it!
Esther says
Glad to know this is possible.. hope it works, it's in my pot right now
L says
Thank you for all of your careful directions. Sure helped me when I made my first frozen roast today. Your roast needs some of that delicious gravy on the plate. Looking forward to trying some of your other recipes.
Stephanie says
Thank you so much!!!
Jeff says
My instant pot only goes to 60 minutes. Is it ok to just add 30 more when timer goes off.?
Desarae says
yeah! Thats what I do!
Candice Boyd says
Please help im making this now lol! What setting do i set my instan pot to? Slow cook? Meat/stew?
Desarae says
press the manual button and cook it on high pressure! if you ever need us asap also try contacting us on facebook or instagram we are usually pretty fast there to respond. :)
Kevin Fitzpatrick says
Tried recipe with 4 1/2 frozen bottom round snd its cold and raw in the middle after 90 minutes. Put it back in for addit 30 minutes.any Recommendations?
Desarae says
yes, I would do it for another 60 minutes and natural release.
Lydia Douglas says
We just got one a few weeks ago. Had an old one for years. Excited to do some canning. Nice job. Haven't put anything frozen yet. Not a fan of what yours looked like a pulled (like pulled pork) Thanks for posting !!