It's easy to forget to take the roast out of the freezer before you head out. But there's no need to worry if you forgot to remove the roast from the freezer. You can cook it frozen. That's right; you can cook a frozen roast in an instant pot. Frozen Roast in Instant Pot is made by boiling the roast in aromatic onions, bell peppers, garlic, beef broth, Worcestershire sauce, spices, herbs, salt, and pepper until tender. Then potatoes and carrots are cooked in the juices of the meat until they are tender and have absorbed all that tasty flavor. The frozen roast in the instant pot also has a luxurious gravy, creating the best gluten-free frozen roast you've ever tasted.
Can I put frozen roast in Instant Pot?
Yes, you can cook a frozen roast in an instant. It will take a few minutes longer to cook, but it will still be as delicious as if it were thawed.
How long do I cook frozen roast in Instant Pot?
It takes about 90 minutes to cook a frozen roast in an instant pot.
Is it safe to cook a frozen roast in a slow cooker?
Even though you can cook a frozen roast in a slow cooker, it's not the safest option. Perishable foods like meat can only be left in the danger zone (40 °F – 140 °F) for 4 hours. Bacteria multiply rapidly within the danger zone, which ultimately increases the chance that you will end up with food poisoning. Since the roast is frozen, it can take up to 50% longer to cook, meaning it will not have an internal temperature above 140 °F within 4 hours. Therefore, cooking a frozen roast in a slow cooker is not safe.
What temperature do you cook a frozen roast beef?
It's best to cook frozen roast beef at 375 °F. Ensure you cover the roast meat so that it can steam and cook evenly.
Ingredients
1 Onion, sliced into 1/4-inch pieces
1 medium Red Bell Pepper, seeds, removed, sliced into 1/4-inch pieces
2 cloves Garlic, chopped
1 cup Broth Beef
3 lb. Frozen Chuck Roast
1 tablespoon Worcestershire Sauce
1 teaspoon Smoked Paprika
1/2 teaspoon Dried Oregano
1 tablespoon Fresh Thyme
1 teaspoon Chili Powder
1 1/2 teaspoons Kosher Salt
1/2 teaspoon Black Pepper
2 medium Carrots, peeled, halved, cut into -inch pieces
1 lb. Baby Yukon Gold Potatoes, halved
3 tablespoons Cold Water
1 1/2 tablespoons Cornstarch
Instructions
Place the onion, red bell pepper, and garlic into the bottom of the instant pot.
Add the beef broth and Worcestershire sauce and place the beef.
Whisk the smoked paprika, dried oregano, fresh thyme, chili powder, 1 teaspoon of kosher salt, and black pepper in a small bowl.
Sprinkle seasoning over the roast, then cover the instant pot with the lid.
Turn the valve to sealing, select manual pressure, and set it for 90 minutes.
Set the valve to vent and let the pressure release naturally for 15 minutes.
Remove the beef roast from the instant pot, place it onto a cutting board, and let it rest for 10 minutes.
Meanwhile, place the carrots and baby Yukon gold potatoes in the instant pot. Cover it with the lid, set the valve to sealing, select manual pressure, and cook it for 5 minutes.
Set the valve to vent and let the pressure release naturally.
Slice or shred the beef roast if desired, place it in the center of a serving dish and sprinkle the remaining salt over the meat. Place the potatoes and carrots around the beef roast.
To make the gravy, place a fine-mesh sieve over a large bowl and pour the liquid from the instant pot into the bowl. Discard the onions, bell pepper, and garlic.
Place the liquid back into the instant pot, select the sauté function, and let it simmer.
Next, whisk the water and cornstarch in a small bowl to make a cornstarch slurry. Whisk the cornstarch slurry into the juices until there are no lumps.
Cook the gravy for 3–5 minutes until it thickens. Select cancel, then pour the gravy into a gravy boat and serve it with the frozen roast.
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