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.
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).