Pot Roast, How to cook from frozen
Can a Pot Roast be cooked from frozen?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!
Servings 6 people
Calories 874kcal
Cost $15
Equipment
- 1 Electric Pressure Cooker your favorite brand
Ingredients
- 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 Tsp Salt & Pepper to taste
To Thicken Gravy
- ½ Cup Cup Water room tempiture
- 3-4 TBSP Flour or cornstarch
Instructions
- 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.
Nutrition
Calories: 874kcal