Ingredients
Equipment
Method
- Place all ingredients into your labeled freezer bag, seal it tightly, and lay it flat in the freezer.
- Take the frozen meal out of the freezer and run the sealed bag under cold water for 1 to 2 minutes to loosen the contents.
- Pour ½ cup water into the Instant Pot, then add the contents of the freezer bag straight in.
- You’ll cook frozen beef for around 30 minutes per lb. Cook this 3lb beef roast on high pressure for 90 minutes, making sure the valve is set to “sealing.”
- Allow the pressure to release naturally for at least 30 minutes. You can leave it on “keep warm” for longer if needed, the meat will only get more tender!
- Remove the roast and either shred or slice, depending on your preference. Serve with instant mash and green beans or your favorite quick sides.Use the juices from the pot to make a rich gravy. Just whisk in your preferred thickener like cornstarch or, my favorite, 2 tbsp of Bisto granules (British Ingredient from my UK home that I highly recommend you try if you can!)
Notes
- Don’t skip the butter. It’s what helps create that glossy, rich flavor without making the dish too oily.
- If your roast isn’t as tender as you like, seal it again and add 10 to 15 more minutes on high.
- The pepperoncini adds flavor, not heat.
Storage
- Cool leftovers completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
- Reheat gently with a splash of broth or water to keep the meat moist.
Nutrition information is automatically calculated, so should only be used as an approximation.
