Instant Pot Frozen Roast – The BEST Pot Roast!

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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.

Roast beef with Brussels sprouts on a small plate.

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.

A frozen roast in the Instant Pot before cooking.

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!

Frozen roast in an Instant Pot before cooking.

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.

Roast beef on a small plate on top of a blue napkin.

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.

Salt, pepper, paprika, chili powder, and pepper in a bowl.

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.

Roast beef cooked in an Instant Pot from frozen.

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.

A close up image of tender pot roast.

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!

A Pinterest pin image showing two pictures of pot roast with title text in the middle.
Yield: 5 servings

Instant Pot Frozen Roast

Pull-apart tender pot roast cooked from frozen in an Instant Pot.

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.

Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Additional Time 30 minutes
Total Time 2 hours 15 minutes


  • 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)


  1. Place the metal trivet in the bottom of the Instant Pot, and place the frozen roast on top of the trivet.
  2. Mix together the water and beef bouillon. Pour the beef broth over the roast.
  3. Sprinkle all of the spices over the roast (salt, paprika, pepper, oregano, and chili powder).
  4. 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.
  5. 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.
  6. 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.

Nutrition Information:



Serving Size:


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.


Tag @KeyToMyLime on Instagram so we can see your delicious meal!

Try making this easy weeknight meal! Instant Pot Frozen Roast is so simple and absolutely delicious.

Pull-apart tender pot roast cooked from frozen in an Instant Pot.

18 thoughts on “Instant Pot Frozen Roast – The BEST Pot Roast!”

    • 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

  1. 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

  2. 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

  3. 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

      • 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

  4. 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


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