Did you forget to defrost the roast?
I have asked the very same question myself after forgetting to take the roast out of the freezer for Sunday dinner. To answer the question, YES! You can cook a pot roast from frozen easily with an electric pressure cooker. I have done it many times with success!
I have had 2 different brand-name pressure cookers and my mom has another and all work similarly. As long as your pressure cooking machine has a “saute” setting, this recipe is “one-pot”. BUT, Don't panic if your machine does not. That step can be done using a skillet on your stovetop. Easy Peasy!
√. FROZEN ROAST
√. ELECTRIC PRESSURE COOKER
Tips on how to make Pot Roast
- The pressure cooker will take some time to preheat before it starts to pressurize.
- Allow the machine to naturally release the pressure once the time has elapsed. - Do not release using the valve. This is important as it helps keep the meat moist and juices inside the roast.
- When It's time to thicken the gravy. transfer the roast and veggies to a serving platter, leaving the gravy juices in the pot. Then adjust the setting back to the "saute" setting before thickening the gravy.
- This is important: When adding the flour and water mixture, test the consistency by adding a little at a time, then stir. Does it have the consistency that you would like in your gravy? If not, add a little more until the desired thickness is achieved. Go slow with this step!
- If you peel your potatoes in advance, be sure to soak them in water until they are needed. They will turn brown from oxidation otherwise.
What is the best cut of beef for Pot Roast?
There are so many cuts of meat and it can be confusing to pick a cut for a roast beef dinner, BUT for Pot Roast it doesn't matter much since you are not going to serve it medium-rare. Less expensive cuts like Chuck Roast or Bottom Roast work well because they have more fat in them and since we are pressurizing this roast, the fats will melt off creating a wonderful gravy. Leaner Cuts like Top-Eye would also work. Again, don't worry too much about the cut.
Pot Roast, How to cook from frozen
- 1 Electric Pressure Cooker your favorite brand
- 3 Lbs. Frozen Roast of Beef
- 32 Oz. Beef Broth low sodium
- 1 Packet Beef Onion or Onion Soup Mix Lipton's or store brand
- 2 TBSP. Garlic minced
- ½ Cup Flour white
- 1-2 TBSP. Butter salted or unsalted
- 6-8 Large Potatoes washed and cut into large chunks
- 4-6 Whole Carrots washed and cut into large pieces
- 1 Large Onion chopped
- 2-4 Whole Celery Stocks washed and cut into large pieces
- ½ teaspoon Salt & Pepper to taste
To Thicken Gravy
- ½ Cup Cup Water room tempiture
- 3-4 tablespoon Flour or cornstarch
- Season the roast with salt, pepper and garlic on all sides. Lightly cover in flour. Set your pressure cooker to the sauté setting on high.
- Drop-in a tablespoon of butter and spread it around the bottom surface.
- Sear each side of the roast for about 2 minutes to create a brown crust. Another tablespoon of butter can be added if needed.
- Remove the roast from the pot. Use a silicone spatula to scrape off any burnt-on flour in the pot. Add a trivet to the bottom (mine came with a metal one)
- Place the roast on the trivet in the pot. Add beef broth along with salt & pepper. The veggies will be added later. Switch the setting to Pressure Cook on high for 40 minutes.
- Some of these machines come with different lids, make sure you have the pressure cooking lid on securely with the vent valve seal shut and press start.
- Allow the machine to naturally release the pressure once the time has elapsed.
- Add veggies to the pot along with the beefy onion or onion soup mix envelope. Set the time to 25 minutes on high to pressurize and hit start.
- Remove roast and veggies to a serving platter, but leave gravy juices in the pot.
- Whisk flour and water in a seperate cup until smooth. Using a spoon, test the consistency. Does the mixture have the consistency that you would like in your gravy? If not add one more tablespoon of flour and whisk to desired thickness.
- To thicken the gravy, adjust the setting to sauté. Add half the flour mixture, stir and check consistently. Add more of the flour mixture if needed. Go slow with this step.
Save any extra gravy and freeze for another dish in the future!