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Pressure Cooker {Frozen} Roast Beef and Potatoes | pressure cooker roast beef recipes | how to make roast beef in a pressure cooker | pressure cooker meal ideas | pressure cooker dinner recipes | pot roast recipes | homemade roast beef recipes | how to make homemade roast beef and potatoes | hearty dinner recipes | quick dinner recipes || Oh So Delicioso
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4.8 from 15 votes

Instant Pot Roast Beef and Potatoes

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.  
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Main Course
Cuisine: American
Servings: 6 adult servings
Calories: 289kcal

Ingredients

  • 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

mashed potatoes

  • 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

gravy

  • 3 c roast drippings
  • 3-4 Tablespoon flour
  • 3-4 Tablespoon water
  • salt and pepper to taste

Carrots

  • 4-6 whole carrots

Instructions

  • 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.

Notes

Cuts of meat that work will for pot roast:
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.

Nutrition

Calories: 289kcal | Carbohydrates: 38g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 3740mg | Potassium: 830mg | Fiber: 2g | Sugar: 5g | Vitamin A: 755IU | Vitamin C: 12.1mg | Calcium: 97mg | Iron: 1.9mg