Make the best and easiest pull-apart tender pot roast of your life! Once you try making an Instant Pot Frozen Roast you’ll never cook it another way again.
Instant Pot Frozen Roast
This recipe may have originated out of necessity when I forgot to thaw my roast in advance, but it’s quickly become our chosen way of making roast! The results are so tender, that I don’t see the need to thaw the meat in advance anymore.
If you’re looking for pull-apart tender pot roast with minimal effort and time, this is definitely the recipe for you!
What’s the Best Cut of Beef for Pot Roast
A chuck roast is my cut of choice for this recipe. It has incredible marbling, which helps make this recipe incredibly tender. The chuck roast is cut from the shoulder.
You could also use a rump roast, but that cut of meat is significantly leaner, so it may not turn out as tender.
How to Cook a Roast
Pot roast recipes typically call for thawed beef. Since it can take up to a few days to fully thaw a roast, and we’ve all had those moments where we forgot to take the meat out of the freezer, I decided to find out if you could get incredibly tender roast beef using a frozen roast in the Instant Pot. The answer is a definite yes!
This roast is pull-apart tender and nobody will ever know that you forgot to defrost your roast in advance.
To make it, simply place your trivet in the bottom of the Instant Pot, add the frozen roast, pour the broth over the roast, sprinkle the seasoning over top, add the garlic and onion, cook it, and let it natural release for 30 minutes.
A quick note – it’s important to pour the broth over the frozen roast rather than adding it to the bottom of the pot before adding the roast. The liquid thaws the edge of the roast just enough to allow the seasoning to stick to it. It makes the final result so delicious!
Do I Have to do a Natural Release?
Yes, you do. If you do a quick release on this recipe, too much moisture will be lost and you’ll end up with a much tougher meat for dinner. That’s definitely not what we want. I know the extra 30 minutes may be a little frustrating, but it’s so worth it, trust me.
Pot Roast Seasoning
I like to make my own seasoning blends. That way I know they don’t have any filler ingredients and I get to control how salty it is. Some of my favorite homemade seasoning blends are Chicken Taco Seasoning and Mediterranean Seasoning.
To season this chuck roast, we’re going to mix together some kosher salt, paprika, chili powder, black pepper, and dried oregano. It’s my favorite seasoning blend for roast!
A quick note on chili powder – this is different in the US than it is in the EU. In the US it’s a blend that’s not overly spicy, whereas in the EU it’s pure chili powder. This recipe would be much spicier if it was made with pure chili powder, so I’d recommend lowering the amount if you’re using pure chili powder.
You could also season this with your favorite packet of roast seasoning, or a packet of onion soup mix. You could even make this a Mississippi Pot Roast by using a packet of ranch seasoning, a packet of au jus mix, adding 1/4 cup butter, and adding 4-5 pepperoncini.
What Vegetables to Serve This With
My personal favorite is to serve this with some sauteed Brussels sprouts, but I know potatoes and carrots are a much more popular option.
I think the potatoes and carrots will taste best if you roast them separately in the oven, or you could try making my popular Honey Glazed Carrots!
If you want to cook the potatoes and carrots in the Instant Pot with the roast, you’ll need to decrease the cooking time by 15 minutes and do a quick release. Then add in halved potatoes and carrots. Cook everything for the remaining 15 minutes and then proceed with the natural release for 30 minutes.
Keto Pot Roast
This recipe is keto as it’s written and doesn’t need any alterations! If you decide to make gravy with the drippings, I’d recommend using xantham gum as the thickening agent.
Be sure to check out all of our delicious keto recipes here.
More Beef Recipes
If you’re looking for more delicious beef recipes, some of my favorites are:
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Click here to pin this recipe for later!
Instant Pot Frozen Roast
Make the best and easiest pull-apart tender pot roast of your life! Once you try making an Instant Pot Frozen Roast you'll never cook it another way again.
Ingredients
- 1 (2 ½) pound roast
- 3 cups water
- 1 Tablespoon Better Than Bouillon Roasted Beef Base
- 1 teaspoon Kosher salt
- ¾ teaspoon paprika
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon chili powder
- 4 medium cloves garlic (diced)
- 1 medium yellow onion (sliced)
Instructions
- Place the metal trivet in the bottom of the Instant Pot, and place the frozen roast on top of the trivet.
- Mix together the water and beef bouillon. Pour the beef broth over the roast.
- Sprinkle all of the spices over the roast (salt, paprika, pepper, oregano, and chili powder).
- Place as much of the garlic and onion on top of the roast as you can. Put any additional pieces around the sides of the roast.
- Close the lid, and set the pressure release valve to the sealing position. Program the Instant Pot on Manual mode for 90 minutes. Once the roast finishes cooking, allow it to natural release for 30 minutes before turning the pressure release valve to the venting position.
- Once the float valve drops, you can carefully remove the lid and allow the roast to cool to the point that it’s safe to handle. Remove the roast to a large bowl and use two forks to easily shred it.
Notes
The weight of your roast will change the cook time for this recipe. Adjust the cook time by 5 minutes per half pound. For example, a 2 pound roast would be set to 85 minutes, and a 3 pound roast would be set to 95 minutes.
If you’d like to make a gravy, you can remove the trivet, add cornstarch (or xantham gum for a keto option) to the drippings, and set the Instant Pot to saute to bring it to a simmer and allow the gravy to thicken.
If you want to cook potatoes and carrots with the roast, this is what you'll need to do. Decrease the cooking time by 15 minutes and cut the carrots and potatoes in half. Do a quick release, then add the potatoes and carrots and set to manual for 15 minutes. Once that has finished proceed with the natural pressure release.
Nutrition Information:
Yield:
5Serving Size:
1/5Amount Per Serving: Calories: 566Total Fat: 39.9gCarbohydrates: 4.5gNet Carbohydrates: 3.9gFiber: 0.6gSugar: 1.6gProtein: 44.7g
Nutrition information isn’t always accurate.
Try making this easy weeknight meal! Instant Pot Frozen Roast is so simple and absolutely delicious.
75 thoughts on “Instant Pot Frozen Roast – The BEST Pot Roast!”
Are you using eye-of-round?
Either way – could I use that? Would that work?
Hi Monika, I used a chuck roast and that’s what I’d recommend using. Chuck roasts have more fat than eye of round roasts, so chuck roasts do really well in slow cooker and pressure cooker recipes because the fat and collagen melts and creates the velvety pull-apart tender texture. Hope that helps! -Alexa
I’m trying this with a 2lbs tri tip.
Do you cook on high pressure?
Hi Kristine, Yes, I cooked it on high pressure. Hope that helps! -Alexa
Hi Alexa,
Iam trying your frozen roast instant pot recipe today…it looks good. I will let you know how it turns. Love you site and looked over some of your recipes. Everything look so good. I bookmarked you so Iam going to try some of the other recipes you developed. Love the name of your site. Deb
Hi Deb, Thanks so much for the kind words – I really appreciate it! I hope you like the pot roast recipe (and any other recipes you try). -Alexa
It’s in!!!! So excited to try. I’ll be back with results
Can I leave the roast on “Keep Warm” if I’m going to be gone all day and want to make it in the morning?
Hi Rebekah, I haven’t tried this, so I can’t say for sure. My initial reaction is that it’s possible that the meat would overcook if it was left on “Keep Warm” all day and that it’s not something I’d be inclined to do. Hope that helps! -Alexa
Loved this recipe! Used a 3lb frozen pork loin! Frozen solid at 3pm, super tender & shreddable by 6pm!! I did use a beef roast seasoning packet, added fresh cauliflower & broccoli seasoned w/olive oil, garlic & herbs. It was fabulous!!! Thanks so much we are remodeling our kitchen & only have the grill & instant pot!
Hi Heather, Thanks so much for the feedback and I’m so happy to hear that the recipe worked with a frozen pork loin! Your additions sound delicious. -Alexa
I dont have a trivet 😢
Hi Jeela, You could stainless steel cookie cutters or a few of the ring lids from mason jars instead. Hope that helps! -Alexa
Love that idea!!!! Wish I would have thought of it! Trying this recipe tonight😁.
I put my roast on sauerkraut. I topped it with honey. It’s so delicious. Thank you for this recipe. I will remember your kindness each time I serve it.
What if I don’t have a trivet… is that ok?
Hi Daunine, I haven’t tried this recipe without a trivet, so I can’t say for sure. If I didn’t have a trivet I’d probably try it with extra vegetables underneath the roast to lift it up out of the liquid (preferably something that won’t completely wilt down, like carrots or potatoes). Hope that helps! -Alexa
Stalks of celery built up like Lincoln logs make a nice trivet and add flavor (and since they never saw it in there they don’t have to pick it out).
Hi Jody, That’s a great tip! -Alexa
I have wadded up tin foil for a trivet worked great: 3 balls of tin foil in bottom (golf ball and 1/2 size) rest meat on top then follow recipe as usual.
Mine is in the. IP. I browned it first and patted the seasoning on all sides.
Can’t wait to try it.
Question- I have two seperate 2.5 lb chuck roasts I would like to make. Should I still adjust the cooking time by 5 mins per half pound, even if it isn’t one 5 lb roast? Thank you!
Hi Kristen, I haven’t tested this recipe cooking more than one roast at a time, so I can’t say for sure. I would likely not increase the cooking time. Then if I felt like it needed to be cooked longer once it was finished cooking, I’d add a little more time then. Hope that helps! -Alexa
Could you tell me your brussels sprouts recipe? That’s a perfect side dish for this beef! I’m about to set the Instant Pot to cook it now, wish me luck!
Hi Janet, I don’t use a specific recipe for the Brussels sprouts, but what I do is normally pretty similar to this recipe (just without the Parmesan – though I’m sure that would be a delicious addition!) https://www.lecremedelacrumb.com/sauteed-brussels-sprouts-recipe/ I hope that helps and I hope you love the roast! -Alexa
I never leave comments because I figure there are plenty already so no one needs to hear from me! But my husband and I just made this Instant Pot Frozen Roast recipe and we CANNOT believe how tender it is:) Moreover, the combination of spices that you use are phenomenal! I cook a lot and your combo was very interesting to me…throwing in that 1/4 t. of chili powder – what depth that added! He didn’t want us to settle in for the evening until I printed off this recipe so we would have it for future roasts!! Thank you for this:)
Hi Peggy, I’m so happy to hear you enjoyed the pot roast and the roast seasoning so much! Thanks so much for taking the time to leave feedback – I really appreciate it so much! -Alexa
I have an instant pot that has low, high, and max pressure options. Do you happen to know how long I’d set it if I used max pressure?
Hi Kaye, I haven’t tried this recipe on max pressure, so I don’t know how long it would take. If you play around with the times, please let me know what works for you! -Alexa
Made this tonight with a chuck roast we needed to eat and it was AMAZING!! Thank you so much for posting this recipe. It is my new go-to for pot roast, hands down!!!
Hi Amanda, So happy to hear you enjoyed this pot roast so much! Thanks so much for taking the time to leave feedback. -Alexa
I’ve made this recipe three times now, and it’s turned out perfectly every time!!! Amazingly tender and it has such wonderful flavor. I think that spice rub you recommended really hits the spot. Thank you so much!!
Hi Meg, I’m so happy to hear that you enjoy this Instant Pot pot roast recipe so much! Thanks so much for leaving feedback! -Alexa
I was skeptical, I’m an ‘old fashioned’ cook. I’ve always cooked a roast for hours in the oven, but I forgot to take it out of the freezer. So I decided ‘ok, lets try this’.
OMGoodness!!! This was one of the best roasts ever. I changed my ingredients a bit, added Rosemary and Thyme. I was hoping there’d be left overs for tomorrow, but “psych” there’s nothing left.
Thank you so much for this recipe, life is so much easier!! 😊😊😊
Hi Cassandra, I’m so happy to hear that you enjoyed the Instant Pot pot roast as much as a traditionally cooked one! Thanks so much for leaving feedback. -Alexa
Would using Beef Stock be an okay replacement for the better than bouillon?
Hi Brittney, Yes, beef stock would work great! -Alexa
Any idea how long it would take if the roast is thawed? Really hoping to try this recipe 😄
Hi Merissa, The cooking times that you program in would actually all be the same! The only difference is that it will take less time for it to come to pressure if the roast is thawed, but it doesn’t change anything else about the instructions for how you would cook it. -Alexa
Hello! I’m an Instant Pot rookie, like just tried the first recipe yesterday, kind of rookie! LOL Couple questions, when I saute for the gravy, should I leave the lid off? (Yes, I should read the user manual, I know.) Also, to clarify on adding the veggies at the end, should they go under the roast, or on the top/sides? Thanks for your patience with this total newbie!
Hi Audrey, Yes, when you saute the gravy you would leave the lid off. When I add veggies at the end, I just add them on the top and sides. Hope that helps and that you’re enjoying your new Instant Pot! -Alexa
Thank you so much Alexa! This recipe was AMAZING!!!! We’ll definitely be having this again!
Hi! This looks amazing! Two question from an instant pot (and beef roast) beginner:
1) Can I use an angus bottom round roast? I don’t really need to shred just wanted it tender/sliced.
2) If I add carrots and potatoes as you noted, is the natural release still for 30 minutes as in the original recipe?
Thank you!
Hi Becca, Thanks so much!
1) I haven’t tried this recipe with a bottom round roast, so I can’t say for sure. If you don’t need it to be pull apart tender, it would probably work. Since it is a leaner cut, I’d probably rub a bit of butter or olive oil on the roast before cooking just so that it can absorb some fat while it cooks.
2) Yes, I would let the potatoes and carrots natural release for 30 minute after they cook for 15 minutes.
Hope that helps! -Alexa
Hope this helps IP beginners and experts alike.
I’ve learned to freeze meats and gravies in the shape of my Instant Pot inner liner.
Also, when time permits, I’ll go ahead and season before freezing. (I do lots of chicken)
The last roast I made, from fresh, was to die for delicious… and there was leftover gravy (only because there was no leftover roast to make into a soup or stew) So I poured the leftover gravy into Pyrex bowl (diameter that would fit into Instant Pot if need be) covered with cling wrap first then placed its plastic lid over that, and froze it.
Sometime later I had about a 3lb(+) roast and no time to cook it, so I seasoned it per my usual, cut it in half, making sure it would fit into Instant Pot, and froze it.
Yesterday I remembered that roast, it was too late to cook it, but I did place it, and that delish frozen bowl of gravy into the fridge. Today it was still frozen but easy to separate the two halves of roast. So. I lightly sprayed inner pot Instant Pot, (just in case), placed frozen roast in without trivet, then dumped the gray on top with a little bit of water added. Put the lid on, set to sealing. And then… Realized I’d never done a ‘frozen’ roast before🙃 I’ve never even done a roast I didn’t brown first. Yes. It’s true.
I was blessed to find Alexa, her awesome recipe(s) and instructions on how long to do that FROZEN ROAST in my Instant Pot. Set it to go for 2-1/2 hours, Natural Release, and OMGoodness ! ! !
PERFECTION 😋
Thank you so much Alexa !!
Made this tonight. It was very very good. Super easy, very tender. I wouldn’t change a thing!!
I have a few blade roasts that I grilled indoors, I marinated them for 48hrs beforehand. This was my first time making these steaks and I had read that they are a cheaper cut or steak and that they should be cooked pretty fast on both sides. I always thought blade steaks should be put in like you would cook a roast to get them extremely tender. At present hubby didn’t complain at all but I found the steak to be extremely chewing to the point I couldn’t eat it. So now I’m wondering if I should try cooking it again in the instant pot for 45mins and have a natural release? I’d use your recipe and the beef broth. What do you think? Will it turn to shoe leather or soft and tender? Thanks in advance.
This recipe turned out perfect! I used a frozen blade roast that was in my freezer for quite some time and this recipe was the solution I was looking for. Tender meat and nicely done potatoes and carrots. I, like the author, will now use this as my “go to” recipe for pot roast!
What if I don’t have the bouillon beef paste? Would regular beef broth work and how much if so?
Hi Brittany, Yes, that will work. Just replace the 3 cups of water with beef broth instead. -Alexa
Wow!!!!! The frozen chuck roast came out PERFECT!! Just follow the recipe and you will have a tender, juicy and tasty meat dish. Will definitely make this again.
Hi Paulie, So happy to hear you enjoyed this frozen roast recipe so much! Thanks so much for leaving feedback. -Alexa
I haven’t had a beef roast this delicious or tender since I lived at home and mom made em for Sunday dinner. This is surely our new go to!!! Thank you
This is the 4th time I’ve made this roast. I’ve used her exact method described, twice, PERFECTION. I also used the Mississippi Pot Roast method you suggested, PERFECTION. Then I simply just threw in a bunch of seasoning, ranch packet, stew mix seasoning packet, some soy sauce, and onion…. Still, PERFECTION. Follow the cooking directions and you can’t mess this up. AMAZING!!!
Hi Amy, I’m so happy to hear you’re enjoying this roast recipe so much! It’s wonderful to hear that it works well as a Mississippi Pot Roast recipe, too. Thanks for sharing! -Alexa
Oh one more thing, I do not have the instant pot. I have the ninja foodie, followed the exact instructions listed above, worked perfectly.
Hi! I tried this recipe yesterday. I had company coming and had nothing thawed so I pulled out a beef roast – not chuck but don’t remember the cut – maybe round? Anyway, I followed the basic instructions (broth, trivet etc.) but just sprinkled on some garlic and onion powder and a packet of Lipton Beefy Onion soup. Long story short, this was so delicious! My guests couldn’t believe it was made in the instant pot and now I have friends going out to buy an Instant Pot! I think this will now be our go-to recipe for pot roast. It couldn’t have been easier or more delicious. Can’t wait to try your other recipes.
Hi Jane, So happy to hear your beef roast turned out so well! The Instant Pot definitely makes this recipe so easy. Thanks for the feedback. -Alexa
This is helpful! I have frozen bottom round I need to do something with, so I scoured all these comments to see if I could pull it off. Gonna try it!
I ended up following the recipe but with bottom round, just under 2lbs. I cooked 85 min. It was melt-in-mouth! This is a win! Will try with chuck next time, but glad to know I could still do it with the round. Hope this helps someone.
Wow!!! Really good recipe!!
Thank you for this recipe that saves us the time of thawing out a 3-lb chunk of meat! I used a mesquite seasoning mix with your instructions, and the pork roast turned out shred-able and juicy. This will be our go to for either pork or beef roast and chopped or pulled pork for BBQ.
Very happy to have found this post about how to cook a frozen roast in an instant pot. I’m a vegetarian, so didn’t taste it, but the boyfriend loved it. Usually he cooks his own meals, but he’s been down sick (and not eating), and I thought his “meat and potatoes soul” would enjoy a meaty meal. He had a small roast in the freezer, so I decided to give it a go. He was very happy with it and I will never “worry” about whether he has a roast thawed out ahead of time again.
Thank you for this great recipe. I appreciate your reminder to use the trivet!! Very tender roast
Found a roast that been sitting in the freezer (manual defrost) for 2 1/2 years. I figured I didn’t have much to lose, so I put the frozen thing in the pot. I added potatoes and carrots at the end and made gravy. As everyone else said, it was delicious…tender and juicy. My husband said that he would never have known it was 2 1/2 years old or that it was pressure cooked. Great method!!
I tried this recipe over the long 4th of July weekend. I had a rump roast and used the spices listed. Holy smokes!!! I had a delicious, tender, fall apart with a fork roast (from frozen to table) in two hours. My picky husband ate that thing for three days in a row. I’ll never cook a roast the old fashioned way again. Great recipe!! Thank you!!
Loved it! I couldn’t believe I could cook a frozen, rock hard roast and have it come out delicious and tender. Thanks so much for the inspiration!
Tried it! loved it! turned out unbelievably tender and moist.
Hi. This sounds amazing. Please advise, about how much time should I add for it to come to pressure? I understand that it depends on several factors. I am just looking for a ballpark approximation for an 8 qt cooker. I read through all the instructions and comments but didn’t find anything. Thank you
Hi Lisa, A rough estimate would be about 20-25 minutes, but it can vary. I hope that helps! -Alexa
I just tried this tonight. Next time I will try to plan it better. It was to late for dinner tonight, but tomorrows dinner is done!
Has anyone tried this with frozen venison roast? As venison is a whole lot leaner than beef
I haven’t tried this recipe yet but In the past when cooking venison or elk, I’ve put something with more fat on top of the lean game meat. A small beef or pork roast with a good fat cap or a well marbled steak or chop on top practically melts into the game meat and adds the needed fat to give you a juicy venison roast.
This was the best pot roast I have ever made and it was so easy.