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Budget Freezer Meal Instant Pot Copycat Texas Roadhouse Beef Pot Roast Recipe!

Budget Freezer Meal Instant Pot Copycat Texas Roadhouse Beef Pot Roast Recipe!

By Mona - Far From The Farm
September 29, 2025
Easy Instant Pot freezer meal beef pot roast! Cook from frozen, tender and flavorful copycat Texas Roadhouse dinner at home! 
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Approximate cost $14
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Shreddingt he meat and making the sauce 20 minutes
Total Time 2 hours 15 minutes
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Assemble the freezer meal
  • 2 to 3 lb beef chuck roast
  • 2 cups beef broth
  • Salt and pepper to taste
  • 1 tsp garlic powder
  • 1 1 onion, finely diced
  • 3 celery ribs, chopped thinly
  • 1 tbsp pre-minced garlic
  • ½ cup BBQ sauce
  • 2 tbsp Worcestershire sauce
  • 2 beef stock cubes
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
Additional ingredients on day of cooking
  • ½ cup water or beef stock - add into the Instant Pot when cooking

Equipment

  • Freezer bag 2 gallon size minimum
  • Measuring cups and spoons
  • Instant Pot or electric pressure cooker
  • KitchenAid Mixer Optional to shred the beef, forks will also work
  • Large bowl
  • Sharp chef’s knife
  • Vitamix Blender Optional to blend the sauce

Method
 

Assemble the freezer meal
  1. Add all the freezer meal ingredients to a large freezer bag. Seal tightly, flatten, and freeze flat.
    Write the cooking instructions on the bag so you’re never left guessing.
    Freeze for up to 3 months.
Cooking instructions
  1. Take out your frozen meal:
    Remove the bag from the freezer when ready to cook. Run it under cold water for one minute to loosen the block from the bag.
    Place the frozen block directly into the Instant Pot.
    Add ½ cup water or beef stock so the pot can come to pressure properly.
  2. Pressure cook:
    Set the Instant Pot to High Pressure.
    Cook 35 minutes per pound if frozen.
    Cook 20 minutes per pound if thawed.
    (For example: a 3 lb frozen roast = 1 hour 45 minutes. A 3 lb thawed roast = 1 hour.)
    Double check the lid is set to Seal and not Vent so the Instant Pot builds pressure correctly.
  3. Natural release
    Let the pressure naturally release for at least 20 minutes. For melt-in-your-mouth results, keep it on the Warm setting for 3 to 4 hours. The beef rests in its cooking juices and becomes even more tender.
  4. Shred the beef:
    Transfer the roast to a large bowl or into your KitchenAid mixer with the paddle attachment.
    Add ¼ to ½ cup of the cooking juices, then shred. The liquid makes it moist, flavorful, and easy to pull apart.
  5. Create the rich sauce:
    Now this step is totally optional but, if like our family, you prefer to serve the shredded pot roast over egg noodles and want a smoother sauce you can just pour the juices and the veggies etc straight from the pot into a high speed blender (we love our Vitamix Ascent) and blitz it up for a super smooth sauce!
    Then I return the blended sauce to the Instant Pot Pro, switch to the Sauté mode and add a cornstarch slurry to thicken as desired.
  6. Serve:
    Serve the shredded beef and sauce hot over noodles, mashed potatoes, or with crusty bread to soak up the sauce.

Notes

 
 

Storage

  • Freezer (uncooked): up to 3 months in a sealed bag.
  • Fridge (cooked): 3–4 days in an airtight container.
  • Freezer (cooked): up to 2 months. Reheat with a splash of broth to keep it moist.
 
 

Nutrition information is automatically calculated, so should only be used as an approximation.

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