Instant Pot OAMM's Favorite Beef Pot Roast

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Instant Pot OAMM's Favorite Beef Pot Roast

The Cook
4 Servings
6 Ingredients
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


  • 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



  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place potatoes in bottom of indicated number of round containers.
  2. Add in remaining vegetables.
  3. Mix together hot water and soup mix.
  4. Pour over contents in round containers ensuring potatoes are covered by liquid.
  5. In indicated number of gallon freezer bags, place beef. Label and freeze both packages together.

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place frozen contents into pot. Saute for 5 minutes.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 35 minutes.
  6. Release pressure.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add beef roast to inner pot.
  3. In a bowl, mix together onion soup mix and hot water.
  4. Once dissolved, pour over beef.
  5. Add in vegetables.
  6. Lock cover into place and seal steam nozzle.
  7. Cook on high pressure for 25 minutes.
  8. Quick release pressure.


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.

  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 🙂

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