The pressure cooker. It can do wonders! Like take a frozen roast beef + potatoes and in just a couple of hours turn it into the most delicious pot roast meal you’ve ever had.
How to Make Instant Pot Roast Beef
Start by taking your frozen roast beef and placing straight into the instant pot. Rub it with salt, garlic and herbs. Add onions around and on top. Place 3 cups of broth and seal.
Cook for 90 minutes high pressure, natural release. I always like to allow my meats to natural release when i place them in the pressure cooker frozen. This pressure cooker frozen roast beef came out perfectly pull apart tender.
How to make pressure cooker gravy
After the roast has completed cooking set it aside. Remove onions and other food left over in broth. On saute setting bring liquid to boil.
(You can also remove the broth/drippings and place in a sauce pan to make the gravy over the stove-top.)
In a sperate bowl mix flour and cold water together and slowly whisk it into the boiling broth until it reaches desired consistency. This pressure cooker gravy is so tasty and delicious!
How to make pressure cooker potatoes and carrots
After roast and gravy are done you can make potatoes and carrots so fast also! Or you can purchase a second instant pot- I have a smaller 3 qt pot that I love to cook my side dishes in.
Add potatoes and carrots to instant pot with 1 cup 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, separate if desired and mash the potatoes or serve them all up as is with the pressure cooker gravy!
Either way pressure cooker potatoes and carrots with this pressure cooker frozen beef roast is fast and easy!
Frozen solid roast beef dinner on the table in two hours. Comfort food at it’s best!
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Make perfect pot roast from this recipe. Popular Los Angeles food blogger Oh So Delicioso shares her Instant Pot Roast Beef and Potatoes, made under 2 hours. Click here now for the full recipe!
- beef chuck roast mine was 2.75 pounds and was done in about 1 1/2 hours
- 3 cups broth
- 2 onions sliced
- 2 tbsp kosher salt
- 1/4 freshly-ground pepper
- 1 sprig fresh rosemary
- 4 garlic cloves, minced
- 1 tsp red pepper flakes
- 2 pounds russet potatoes washed and chopped into quarters
- 1 t salt
- 1/2 c sour cream
- 3/4 c milk
- 1/4 c butter
- salt and pepper to taste
- 3 c roast drippings
- 3-4 T flour
- 3-4 T water
- salt and pepper to taste
Place frozen roast in inner pot of pressure cooker. Rub with salt, add onions, herbs, garlic and broth. Cook roast 90 minutes and let natural release. Remove roast and set in serving bowl, covered with foil. Reserve drippings for gravy.
Make gravy by bringing roast drippings to boil on saute setting (can also do this in saucepan on stove). Dissolve 3 T flour in 3 T 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.
Place quartered potatoes and carrots into instant pot. Add 1 cup water, 1 tsp salt cook for 4 minutes and quick release.
When potatoes and carrots are done, drain from water set carrots aside. Return to instant pot or separate bowl. Add Sour cream, butter, and milk. Mash with a potato masher or hand held beater. Season to taste.
- Serve roast with potatoes and gravy.