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 Choose The Right Cut Of Meat
Pot Roast isn’t a specific cut of meat – its 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 Pot Roast are:
- 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.
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 and pepper, garlic and herbs. Add onions around and on top. Place 3 cups of beef broth and seal lid, setting valve to close.
- Cook roast for 90 minutes high pressure, natural release. I always refrain from a quick release when cooking meat - a natural release is the only way to go with pressure cooking roast beef - it leaves it fork tender. 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 solids from broth. Using saute setting on your pressure cooker, 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. Taste, and add salt and black pepper to your liking. 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!
- 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!
Keep In Touch!
Frozen solid roast beef dinner on the table in two hours. Comfort food at it's best!
If you tried this Pot Roast or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. Thank you for sharing this recipe! You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!
Instant Pot Roast Beef and Potatoes
- 2.75 lbs beef roast
- 3 cups broth
- 2 onions sliced
- 2 tablespoon kosher salt
- ¼ freshly-ground pepper
- 1 sprig fresh rosemary
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 2 pounds russet potatoes washed and chopped into quarters
- 1 Tablespoon salt
- ½ c sour cream
- ¾ c milk
- ¼ c butter
- salt and pepper to taste
- 3 c roast drippings
- 3-4 Tablespoon flour
- 3-4 Tablespoon water
- salt and pepper to taste
- 4-6 whole carrots
- 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 teaspoon 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.
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.