Are you tired of spending hours thawing meat and preparing elaborate dinners? Get ready to revolutionize your cooking with this game-changing Instant Pot Frozen Pot Roast recipe that transforms a rock-solid frozen roast into a mouthwatering, fall-apart tender meal in just about an hour! Imagine serving a restaurant-quality dinner with minimal prep and maximum flavor, all while saving precious time in the kitchen.
Prep Time: 5 mins
Cook Time: 60 mins
Total Time: 65 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 pounds frozen pot roast
- 1 cup beef broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Remove the frozen pot roast from its packaging and place it directly into the Instant Pot inner pot without thawing.
- Chop the onion, carrots, and celery into roughly 1-inch pieces and scatter them around and on top of the frozen roast.
- Pour the beef broth carefully around the sides of the roast, ensuring it settles at the bottom of the pot.
- Season the top of the frozen roast generously with salt and black pepper, ensuring even coverage.
- Close the Instant Pot lid, set the valve to sealing position, and select the "Meat/Stew" or manual high-pressure cooking mode.
- Set the cooking time for 60 minutes, which allows the frozen roast to cook thoroughly and become tender.
- Once the cooking cycle completes, allow a natural pressure release for 15 minutes to help the meat remain juicy.
- After natural release, carefully open the lid and check the internal temperature of the roast, which should reach at least 145°F for food safety.
- Remove the roast and vegetables from the Instant Pot, letting the meat rest for 10 minutes before slicing against the grain.
- Optional: Reduce the remaining liquid in the pot to create a quick gravy by using the sauté function for 5-7 minutes.
Tips
- Always use a fresh, high-quality frozen roast for the best results. Avoid roasts that have been previously frozen and thawed.
- Ensure your Instant Pot is at least 6 quarts to accommodate the roast and vegetables comfortably.
- For extra flavor, consider adding herbs like rosemary or thyme to the roast before cooking.
- Use a meat thermometer to confirm the internal temperature reaches at least 145°F for food safety.
- Let the roast rest for 10 minutes after cooking to allow the juices to redistribute, ensuring maximum tenderness.
- If you prefer a thicker gravy, mix a tablespoon of cornstarch with cold water and stir into the cooking liquid during the sauté phase.
- Choose root vegetables like carrots and parsnips for added nutrition and flavor complexity.
- Don't be afraid of the long cooking time – this is necessary to break down the tough fibers in a frozen roast.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
