If your like me and completely love slow cooked roast but hate how long it takes to cook you’ll love this recipe for roast from frozen to cooked in 55 minutes. Yes its a miracle! I no longer have to cook pot roast all day in the crock pot to get it tender, it’s really is simple, the Instant Pot does all the work in one pot! What a time saver! The results speak for themselves the most delicious roast that’s juicy and melts in your mouth.
Here’s how I start take the frozen roast out of the package. I like to run it under hot water for couple minutes to loosen any frozen part to the packaging. Rinse the roast under warm water and set on a plate. Drizzle with olive oil and rub the chopped up garlic onto the roast. Sprinkle with Italian seasoning and salt and pepper.
Now set the Instant Pot to Saute and let it heat up. This thing is quick, it only takes a few seconds! Take the roast and saute on all sides for about 4 minutes till it browns a little. I love the saute function on the Instant Pot! It’s fast and you don’t have to dirty another pan. Total time saver!
When the roast is sauteed on all sides add 2 cups of chicken broth. Add dried onion flakes, onion powder and garlic powder and close the lid on the Instant Pot and set it to High Pressure for 55 minutes making sure the pressure release on the top is closed.
Now you have a bit of time to prep the vegetables. I like to get creative here and use different veggies each time. I usually use a medley of root veggies like potatoes, carrots, turnips, parsnips, onion, celery and cabbage. Whatever is in my vegetable drawer at the time. This recipe I used carrots, red potatoes, celery and onion. Simple but delicious. Chop the vegetables and set aside you will add them at 55 minutes and cook for 6 more minutes on High Pressure.
When the 55 minutes on the Instant Pot is done release pressure valve on the top of the lid and wait till the small silver ball drops, this means the pressure is low enough to open the lid. Add the chopped carrots, red potatoes, celery and onion quickly so you don’t loose a ton of heat. Close the lid and set the Instant Pot for 6 minutes. It will take a few minutes to gain pressure so it may take closer to 15 minutes for the timer to go off. Release the steam valve and wait for the silver ball to drop.
Now some people like to make gravy for roast but just like all my recipes I like to make them HEATHYISH! And the sauce that the roast cooks in is so delicious you really don’t need to add anything to it to thicken it. Most gravies are full of white flour or corn starch which are not my favorite ingredients and I try to avoid them when possible. But if you absolutely love gravy a great alternative for flour or cornstarch is arrowroot powder. It is an awesome thickener and I use in other recipes as a substitute all the time.
Now it’s time to enjoy the quick and easy roast you made in not time at all! Slice the roast into thin slices and add the vegetables to the side. Pour some sauce over the top and viola its done! It mouthwatering and so soft you definitely wont need an knife to eat it!
We love this recipe in our house and it been making a weekly appearance on our menu since I got the Instant Pot. It really is an awesome kitchen gadget and it takes the place of several I’ve used for years. Saving me cabinet space!
Here is the full recipe:
- 3 lbs. beef roast
- 4 tablespoons olive oil divided
- 2 cup chicken broth
- 1 tablespoon Italian seasoning
- 1/4 cup onion flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 yellow onion, quartered
- salt and pepper
- 4 large red potatoes
- 1 cup cut carrots
- 4 stalks of celery
Take frozen roast and rinse in warm water, set on plate and drizzle with olive oil, rub with chopped garlic and Italian seasoning.
Add 2 tablespoons of Olive oil to Instant Pot and set to Saute.
When the oil is hot add roast and sear for 4 minutes on each side.
Add 2 cups of chicken stock or homemade bone broth. Add dried onion flakes, onion powder and garlic powder and close the lid on the Instant Pot and set it to High Pressure for 55 minutes making sure the pressure release on the top is closed.
Chop the vegetables and set aside.
- When the roast is done release the pressure valve on the lid of the Instant Pot. Wait for the small silver ball to drop to open the lid.
- Add the chopped vegetables quickly so you do not loose heat in the pot. Distribute them evenly around the roast.
- Close the lid and set the Instant Pot for 6 minutes. It will take a few minutes to gain pressure so it may take closer to 15 minutes for the timer to go off.
- Release the steam valve on the top of the Instant Pot and wait for the silver ball to drop.
- Open the lid and remove the roast. Slice into thin slices, serve with the vegetables and pour sauce on top meat and vegetables.
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