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There was a day when I would dutifully thaw my roasts, carefully sear them, and slow roast them in the oven. It was a long time ago in a galaxy far, far away… 😉

These days as a mama of 5, up multiple times in the night with a nursing infant… 3pm rolls around and I think, “I better figure something out to feed this brood!!”. This recipe is a gift – I am shocked, absolutely shocked how delicious it turns out every time. You literally plop a frozen solid roast in the instant pot with a few seasonings, onions, and garlic, and BOOM, a gorgeous fall apart roast with the most delicious gravy awaits. Making me look like I planned ahead :)! You need to try this.

Of course, you’ll want to make sure to whip up some dairy free mashed potatoes (I have a recipe for these in my Shepherd’s Pie post), and some buttery green peas to go alongside. I’ve also served it with crispy sheet pan brussel sprouts and roasted butternut squash. Roasted potatoes and green beans are also delish! I often like to throw in two roasts** so I have meat leftover to make into other meals like Nourish Bowls, Burritos, or even a quick shepherd’s pie by layering the leftover meat and gravy, peas, and mashed potatoes in a casserole dish. Because the more meals I can prepare for in one go, the better!!

I can’t wait to hear what you guys think about this recipe! I had originally posted it on Instagram many months ago, but it has since become an almost weekly favourite around here so I decided it was high time this roast beef recipe made it onto the blog. It is a true gem. Let me know in the comments below what you thought about it and tag me on Instagram (@garnishathome) with your meal – I love seeing what you guys are cooking!! Talk to you soon 🙂

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5 from 1 vote

Instant Pot Roast Beef (from frozen)

The easiest, most declious fall apart roast beef that begins with a frozen roast. It couldn't be easier, you and your family are sure to fall in love with this roast beef recipe that can be made even on the busiest of nights! This recipe is also gluten and dairy free.

Course Main Course

Keyword Dairy free, gluten free, instant pot, roast beef, supper

Servings 8 servings

Ingredients

• 1 tbsp olive oil
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 1 3lb rump, chuck, or round roast, frozen*
• 1 cup beef broth
• 1/2 cup red wine or more broth
• 2 tbsp Worcestershire sauce make sure its GF if necessary (linked below)
• 1 tbsp Italian seasoning
• sea salt and fresh ground pepper to taste
• 2 tbsp cornstarch flour works too if not GF
• 1 tbsp pure maple syrup optional, to taste

Instructions

• Set the Instant Pot to saute mode. Add olive oil.
• Add onions and saute until slightly softened (a few minutes).
  
• Add minced garlic and saute for another minute. Season with salt and pepper. Turn off saute mode.
• Add beef broth, wine, and worcestershire sauce, scraping up any brown bits at the bottom of the pan with a wooden spoon.
  
• Add frozen roast on top, and season the generously with salt and pepper and the Italian seasoning.
  
• Secure instant pot lid and pressure cook on high for 90 minutes with a natural pressure release (usually takes 20-30 additional minutes to fully release pressure).
  
• Once pressure is fully released, take the roast out to rest on a plate or rimmed cutting board, tented with foil.
  
• Meawhile, make gravy. Turn instant pot to saute mode on low. Prepare a slurry by whisking together the cornstarch in a small bowl with equal parts cold water. Add the slurry to the instant pot, whisking to combine. Bring gravy to a boil, whisking to break up any lumps. Taste and adjust seasoning as necessary. I often add a swig of maple syrup to help balance the taste.
• Once the roast has rested for at least 10 minutes, slice thinly against the grain (the roast will be fall apart tender). Serve with plenty of gravy spooned over top, mashed potatoes and green vegetables (or whatever you like!).
  

Notes

*you can also make this recipe with a thawed roast. If you have time, season the thawed roast with the salt, pepper, and Italian seasoning and sear on all sides until deeply browned. Remove the seared roast to a plate and continue the recipe from there. Pressure cook for 60 minutes with a natural pressure release. 

**you can make this recipe with two 3 lb roasts without adding any additional cook time, something I love to do to have extra meat on hand throughout the week! There is no need to double the “sauce” as the single recipe plus the juices from the two roasts will make for plenty of gravy! For one larger roast, say 5-6lbs, either cut it in half and proceed with the recipe, or up the cook time for one solid piece of meat (roughly 3o minutes per pound frozen, and 20 minutes per pound of thawed  roast beef). 

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This post includes affiliate links, meaning I made a small commission at no extra cost to you, should you decide to click through the links and purchase anything. These are my honest opinions and I would never recommend anything to you I didn’t absolutely love and use on a regular basis. Hope you find these lists helpful!

Instant Pot (8 Quart) – This is my most used kitchen appliance, I am obsessed with this thing! It saves me so much time and hassle in the kitchen and serves so many purposes that I think it is definitely worth the purchase. My favourite things to make are hard boiled eggs, rice, whole chickens, broth, pulled beef and pork, chili, soups, ribs, mac’n’cheese…. the list goes on!

Gluten Free Worcestershire Sauce – Worcestershire sauce is a staple ingredient for me for adding flavour to all sorts of soups, sauces, and meat dishes. I didn’t even realizes that the brand I was using had gluten in it, but thankfully gluten free Worcestershire sauce is readily available! Look for the ingredients to list “distilled vinegar” rather than “malt vinegar” to ensure it is gluten free, like this one from French’s.

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