Instant Pot Frozen Roast Beef Recipe
This Frozen Roast Beef in the Instant Pot is exactly that kind of meal. It’s the ultimate throw-it-in-and-go dinner for when you forgot to defrost the meat but still want something homemade and soul-soothing. It’s perfect for busy weeknights and helps you avoid takeout.
I’ve lost count of how many times this recipe has saved dinner at my house. It’s a total lifesaver. Toss everything into the pot, walk away, and let the pressure cooker do its magic. Serve it with a simple salad or homemade Hawaiian rolls, and you have a fast meal that tastes like you cooked all day.
Table of Contents
Why You’ll Love This Recipe
- From frozen to table in under 2 hours. You don’t have to thaw anything, throw in the frozen roast and let the Instant Pot do the heavy lifting.
- Minimal prep and one pot for easy clean-up. It’s all done in the pressure cooker, so no piles of dirty dishes.
- Big, cozy flavors that taste like they’ve been cooking all day. The broth is rich, the meat is melt-in-your-mouth tender, and the veggies soak up all that goodness.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- Frozen beef roast: Chuck roast is perfect here because it’s tender and flavorful.
- Onion soup mix: Store-bought or homemade onion mix, it packs in rich flavor.
- Red wine vinegar: Adds a subtle tang and depth.
- Beef broth: Forms the base of the broth.
- Worcestershire sauce: For that savory and rich flavor.
- Garlic powder: Because garlic makes everything better
- Black pepper: Adds a little kick
- Dried thyme: For that earthy, herby warmth
- Medium onion: Melts into the broth for extra richness
- Baby carrots: A sweet, tender veggie add-in
- Baby potatoes: Hearty and filling.
How to Make Frozen Beef Roast In Instant Pot
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- Place the frozen roast in the Instant Pot. Sprinkle with onion soup mix, garlic powder, pepper, and thyme. Pour in beef broth, red wine vinegar, and Worcestershire sauce.
- Add sliced onions around the roast. Close the lid, seal the valve, and cook on High Pressure for 90 minutes. Let the pressure release naturally for 15–20 minutes, then quick release.
- Add carrots and potatoes. Season with salt and pepper. Seal the lid again, cook on High Pressure for 5 minutes. Do a quick release.
- Slice or shred the beef, and serve with a green vegetable such as air fryer asparagus.
What To Serve With This Dish
While this Instant Pot frozen beef roast can be served as a meal on its own, I like to pair it with a light side dish, such as green bean salad, or a hearty bread like this cheddar jalapeno bread. However, the options are endless, so add what your family enjoys.
Substitutions and Additions
- Swap the vinegar: Use balsamic vinegar instead of red wine vinegar for a richer flavor.
- Sweet potatoes: Swap sweet potatoes for regular ones for a sweeter twist.
- Veggie boost: Add celery or sliced zucchini with the carrots for more veggie goodness.
How To Store
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in portions with some broth in airtight containers for up to 3 months.
- Reheating: Reheat gently on the stove or in the microwave with a splash of broth.
Sandra’s Pro Tips
- Rest time: Let the roast rest a few minutes before slicing so it stays juicy.
- Want thicker broth? Mix a little cornstarch and water and simmer it down after cooking.
- Release slowly: Don’t skip the natural release! It’s key to keeping the meat tender.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes! Just reduce the cooking time to about 60–70 minutes.
Only if it fits in your pot! Keep everything below the max fill line.
You can mix 1 tablespoon onion powder, 1 teaspoon garlic powder, 1 teaspoon parsley, ½ teaspoon celery seed, and a pinch of salt.
Other Delicious Recipes You May Enjoy
Instant Pot Frozen Roast Beef Recipe
Equipment
- pressure cooker 6 quart
Ingredients
- 1 3–4 pounds frozen beef roast beef chuck
- 1 packet onion soup mix or homemade mix
- 2 tablespoons red wine vinegar
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 medium onion sliced
- 1 to 1 ½ cups baby carrots
- 1 pound baby potatoes cut in half
- Salt and black pepper for the vegetables, to taste
Instructions
- Place the frozen roast in the Instant Pot. Sprinkle the onion soup mix, garlic powder, black pepper, and thyme over the roast.
- Pour in the beef broth, red wine vinegar, and Worcestershire sauce. Add the sliced onion around the roast.
- Close the lid, set the valve to sealing, and cook on Manuel High Pressure for 90 minutes.
- Allow a natural pressure release for 15–20 minutes, then carefully release any remaining pressure.
- Add the carrots and potatoes to the pot. Season the vegetables with salt and black pepper. Seal the lid and cook on High Pressure for 5 minutes, then do a quick release.
- Remove the roast and vegetables. Slice or shred the beef, then serve with the broth.
Notes
- 2 cups beef broth from cooked roast
- 2 Tablespoon cornstarch
- 1/4 cup cold water
- Salt and pepper
- Add beef broth into a saucepan and simmer.
- In a separate small bowl whisk together the cornstarch and water.
- Add cornstarch mix to broth and stir until well incorporated, bring to a boil, then simmer until the desired texture is reached.
- Season with salt and pepper.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
