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Shredded roast beef made in the Instant Pot.

Frozen Beef Roast in an Instant Pot

Here's how to cook a juicy, tender, and flavorful Frozen Beef Roast in an Instant Pot that's a perfect dinner and makes amazing leftovers.
Servings: 6 servings
Chef Alli
5 from 2 votes
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes

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Ingredients
 

  • 2 1/2 pounds beef roast I prefer a chuck roast
  • 1 cup beef broth
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano leaves
  • 1/2 teaspoon chili powder
  • 3 cloves garlic minced or crushed
  • 1 medium white or yellow onion sliced

Instructions
 

  • In a small bowl, combine the salt, black pepper, paprika, oregano leaves, and chili powder; reserve.
    1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon oregano leaves, 1/2 teaspoon chili powder
  • Place the frozen roast into the Instant Pot; pour the beef broth over the roast into the pot.
    2 1/2 pounds beef roast, 1 cup beef broth
  • Sprinkle the prepared spice blend over the roast.
  • Top the roast with the sliced onions and crushed garlic, allowing the excess to fall into the broth in the Instant Pot.
    1 medium white or yellow onion, 3 cloves garlic
  • Lock the Instant Pot lid into place. Use the manual setting to choose High Pressure, setting the cook time for 90 minutes. bringing the Instant Pot to full pressure.
  • When the timer sounds, allow a natural pressure release for at least 30 minutes. If any pressure remains in the Instant Pot after the 30 minute natural release, perform a quick release to remove the pressure.
  • Carefully unlock and remove the Instant Pot lid. Use a fork to test the roast to be sure it is fully fork-tender. **If you meet any resistance when testing the roast at this point, lock the Instant Pot lid back into place and cook the roast for an additional 10 minutes, followed by a second natural release of 15-20 minutes.
  • Remove the cooked roast to a cutting board and use two forks to shred the meat into pieces. Serve at once, or cool the roast fully and store in an air tight container in the fridge for up to 3 days.

Nutrition

Calories: 360kcalCarbohydrates: 4gProtein: 37gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 130mgSodium: 629mgPotassium: 730mgFiber: 1gSugar: 1gVitamin A: 570IUVitamin C: 2mgCalcium: 62mgIron: 5mg
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