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.
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.
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!
Either way pressure cooker potatoes and carrots with this pressure cooker frozen beef roast is fast and easy!
- 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
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Frozen Roast in Instant Pot
- 1 Pressure Cooker
- 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
- 3 c roast drippings
- 3-4 Tablespoon flour can use gluten free
- 1 cup cold water
- salt and pepper to taste
- 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.
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.