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.
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
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- 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)
- 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.
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.
Amount 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.