How to Cook a Frozen Pot Roast
No thawing required. This method starts with a completely frozen chuck roast in the Instant Pot. Plan on roughly 3 hours, allowing extra time for the optional vegetables or another cook if the beef is still firm.
Ingredients
- Frozen chuck roast 2 to 5 lbs
- Kosher salt and black pepper
- 1 cup beef broth at least 1 cup; follow your cooker's minimum thin-liquid requirement
- 1 yellow onion roughly chopped
- 3 to 4 garlic cloves minced
- 1 bay leaf
- 6 fresh thyme sprigs
- Splash of dry red wine optional
- 1 lb medium carrots cut into large chunks (optional)
- 1 lb red or gold potatoes cut into large chunks (optional)
- 1 tablespoon cornstarch optional, for gravy
- 1 tablespoon water cold; optional, for gravy
Instructions
- Place the frozen chuck roast directly in the Instant Pot insert. Season the top and sides generously with kosher salt and black pepper.
- Add the onion, minced garlic, bay leaf, and 6 fresh thyme sprigs around the roast. Pour in at least 1 cup of beef broth, following the minimum thin-liquid requirement for your pressure cooker's model and capacity. Add a splash of red wine if using.
- Lock the lid and set the valve to sealing. Cook on High Pressure — 85 to 90 minutes for a 2 to 3 lb roast, 90 to 100 minutes for 3 to 4 lbs, 100 to 110 minutes for 4 to 5 lbs.
- When cook time ends, let the pressure release naturally for at least 30 minutes and wait until the float valve drops and the cooker is fully depressurized before opening. Do not use quick release.
- Remove the roast and let it rest on a cutting board for 10 to 15 minutes.
- If adding vegetables, strain the cooking liquid and return it to the pot. Add 1 lb carrots and 1 lb potatoes, cut into large chunks at least 2 inches. Cook on High Pressure for 4 minutes. Quick release.
- Shred the roast with two forks. Return to the pot with the optional vegetables and cooking liquid. Taste and adjust salt before serving, or make the optional gravy below.
- If making the optional gravy, after all pressure cycles are finished, strain the cooking liquid into a saucepan and bring to a simmer. Mix 1 tablespoon cornstarch with 1 tablespoon cold water. Whisk the slurry into the liquid and cook until thickened. Taste and season. Serve with the shredded roast and optional vegetables.
Notes
- The roast should pull apart easily with two forks. If it resists, lock the lid and add 15 to 20 more minutes on High Pressure, then do another 15-minute natural release. Check again for a texture that pulls apart easily.
- Check the thickest part with a food thermometer: beef roasts need at least 145°F followed by a 3-minute rest. Safe temperature and tender texture are different checks.
- The pressure timer starts after the pot reaches pressure. Plan on roughly 3 hours, allowing extra time for the optional vegetables or another cook if the beef is still firm. Thickness and cooker size matter.
- Skip the sear — a frozen roast will not brown. Build flavor through aromatics and liquid instead.
- Taste and season after opening. Frozen meat absorbs seasoning differently. The final taste check matters.
- Refrigerate beef and gravy in shallow containers within 2 hours, or within 1 hour if the room is above 90°F. Use within 3 to 4 days. Freeze in portions with gravy for best quality within 3 months. Reheat covered with a splash of broth until the beef reaches 165°F; bring the gravy to a rolling boil.