How to Cook a Frozen Pot Roast
No thawing required. This is the exact method for turning a completely frozen chuck roast into fall-apart, gravy-rich beef in the Instant Pot. Just pressure, time, and a full natural release.
Ingredients
- Frozen chuck roast 3 to 5 lbs
- Kosher salt and black pepper
- 1 cup beef broth plus more as needed
- 1 yellow onion roughly chopped
- 3 to 4 garlic cloves
- 1 bay leaf
- Fresh or dried thyme
- Splash of dry red wine optional
- Carrots and potatoes large chunks (optional)
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, garlic, bay leaf, and thyme around the roast. Pour in at least 1 cup of beef broth. 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. 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 large chunks of carrots and potatoes. Cook on High Pressure for 4 minutes. Quick release.
- Shred the roast with two forks. Return to the pot with the vegetables and gravy. Taste and adjust salt before serving.
Notes
- The roast is done when it pulls 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.
- 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.
- Store leftovers in the gravy for up to 4 days in the fridge or 3 months in the freezer.