Frozen Roast in Instant Pot
Fresh or Frozen this recipe will make the perfect tender juicy pot roast.
Servings: 8 adult servings
Calories: 238kcal
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
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. For gluten-free gravy you can sub the flour for corn starch OR use 1 to 1 gluten free flour instead of wheat flour.
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
Calories: 238kcal | Carbohydrates: 7g | Protein: 39g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 97mg | Sodium: 3905mg | Potassium: 631mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2660IU | Vitamin C: 79mg | Calcium: 499mg | Iron: 4mg