Locked

Instant Pot OAMM's Favorite Beef Pot Roast - Dump and Go Dinner

Plan This Recipe Print

Instant Pot OAMM's Favorite Beef Pot Roast - Dump and Go Dinner

Tricia
The Cook
4 Servings
6 Ingredients
20 Comments

Straight from the freezer to the pot, this Instant Pot rendition of OAMM’s Favorite Beef Pot Roast yields succulent mouthfuls of juicy beef and tender earthy vegetables in a fraction of the time. So even on those incredibly busy evenings, there’s a hot home cooked meal to enjoy.

4 Servings
6 Ingredients
20 Comments

Ingredients

  • 6 cups peel and chunk Yukon Gold Potato
  • 5 ⅓ cups chunk Carrot
  • 3 cups chunk Onion
  • 2 pounds quarter Boneless Beef Chuck
  • 1 ounce Onion Soup Mix, Dried
  • 2 cups Water, Hot

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

Awesomeness Awaits

Get access to this amazing freezer cooking content when you log in or sign up as a member!

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

Awesomeness Awaits

Get access to this amazing freezer cooking content when you log in or sign up as a member!

Make It Now Cooking Directions

Awesomeness Awaits

Get access to this amazing freezer cooking content when you log in or sign up as a member!

20 Comments

Join the discussion
  1. Hi! I am new to OAMM and have an Instant Pot that I want to try to utilize as much as possible, with easy assembly recipes. If I am choosing the “Freeze for Later” option, is anything pre-cooked? It does not appear to be, but I wanted to be sure I am not missing anything. Thanks!

    1. That is correct – the majority of our Instant Pot recipes are what we call “throw and go” where you just assemble ingredients on cooking day and cook on cooking day. Hope this helps. If you have more questions we are always happy to chat in the bottom right-hand corner! Happy cooking!

    1. It does. Meat cut into 4 parts, especially when freezing, will good more consistently and quicker than a large chunk of meat.

    1. You saute like normal. Yes, they will be in a large frozen lump. This will help prep your pot and create a little liquid before you set it to come to pressure. Happy cooking!

  2. What’s the point of putting the meat into a separate bag? Is it merely because he
    It won’t all fit in the round container? Thanks!

    1. Yep. 🙂 And you want to make sure the potatoes are submerged in the liquid so seperating the beef seemed easiest.

      1. All the recipes I’ve looked at state 1 – 64 oz container. Is this an error, and if so, should all recipes be split into 2 – 64 oz containers?

        1. Hi Susan – 4 servings fit into 1 64 oz container. If you adjust the serving size as a member (move up to 6, 10 etc.) — you would use more freezer containers (if that makes sense). If you are working from this recipe without changing the serving size, you just need 1 container. Hope this helps.

  3. When I cook in the over i like to brown the meat first. This seems to add to the flavor. I have not heard anything about this in Instant Pot recipes. Particularly the freezer recipes. Advice?

  4. It seems to me that if you cook a potato for the same amount of time as the beef it will disintegrate. My IP recipe book recommends only a few minutes cooking time for vegetables but up to 40 minutes for the beef. It seems you need to precook the beef to get it to the same time as the vegetables. Do your recipes actually yield properly cooked vegetables?

    1. Rachel, you are correct that with this recipe, the potatoes would be soft. If you would like a firmer potato, I would suggest adding it at the end of cooking on a trivet or steamer basket for an additional 2-3 minutes.

  5. so the best way to do this would be to separate the veggies from the meat when bagging them, correct? so the veggies can be added towards the end.

    1. Hi Diana, You would separate the veggies and cover them with liquid so they freeze well and the potatoes don’t turn brown when they freeze. This is the same for apples as well. I hope this helps. ~OAMM

  6. I don’t understand the sauté instruction. You have the container with veggies and the bag with raw roast quartered. Do both go in to sauté? If so, does it matter what’s on bottom? Is the trivet used? Thanks in advance.

    1. Sorry for the confusion! You put all ingredients from the bag and container in at one time, and it should not matter which goes on the bottom. This recipe doesn’t require a trivet but a trivet will help to circulate the air around the frozen contents so it definitely wouldn’t hurt. The reason for the 2 containers is simply that everything wouldn’t fit in on container 🙂

Leave a Reply

Your email address will not be published.