Instant Pot OAMM's Favorite Beef Pot Roast - Dump and Go Dinner
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.
Ingredients
- 6 cups peel and chunk Yukon Gold Potato
- 5 ⅓ cups chunk Carrot
- 3 cups chunk Onion
- 1 ounce Onion Soup Mix, Dried
- 2 cups Water, Hot
- 2 pounds quarter Boneless Beef Chuck
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
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?
- Place potatoes in bottom of indicated number of round containers.
- 6285741 Upgrade to a paid membership 18487 to unlock all instructions 40075
- 5569451 Upgrade to a paid membership 29895 to unlock all instructions 3895
- 4666393 Upgrade to a paid membership 28471 to unlock all instructions 14209
- 6784836 Upgrade to a paid membership 15460 to unlock all instructions 3088
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
- 8451511 Upgrade to a paid membership 93793 to unlock all instructions 70132
- 3155178 Upgrade to a paid membership 24728 to unlock all instructions 83864
- 881827 Upgrade to a paid membership 33562 to unlock all instructions 71432
- 3583038 Upgrade to a paid membership 3753 to unlock all instructions 61841
- 2810766 Upgrade to a paid membership 35400 to unlock all instructions 17934
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **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.**
- Add beef roast to inner pot.
- In a bowl, mix together onion soup mix and hot water.
- Once dissolved, pour over beef.
- Add in vegetables.
- Lock cover into place and seal steam nozzle.
- Cook on high pressure for 25 minutes.
- Quick release pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 8 oz beef & 1.5 cups veggies Amount Per Serving
- Calories
- 598
- Total Fat
- 12g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 147mg
- Sodium
- 891mg
- Total Carbohydrates
- 64g
- Fiber
- 9g
- Sugar
- 11g
- Protein
- 57g
- WW Freestyle
- 12
23 Comments
Join the discussionHi! 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!
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!
2 pounds quarter Boneless Beef Chuck – Does this mean to cut the roast into fourths?
It does. Meat cut into 4 parts, especially when freezing, will good more consistently and quicker than a large chunk of meat.
How do you saute the frozen contents? Wouldn’t they be in a large frozen lump?
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!
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!
Yep. 🙂 And you want to make sure the potatoes are submerged in the liquid so seperating the beef seemed easiest.
How do you fit 6 cups potatoes, 5 cups carrots and 3 cups onions into an 8 container?
Hey Laura, not sure I understand your question – do you have an 8 Qt IP?
You are prepping 2 meals, so it would be 2-64 oz. Containers.
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?
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.
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?
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?
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.
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.
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
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.
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 🙂
I am sorry but I cook a lot I consider myself a chef. This recipe was terrible. The meat was unedible and very tough. I followed it to the T. Usually I change things, but I did not on this.
Maybe the timing’s off on the instapot I don’t know.
I have prepped this and I just put it in the freezer. However, I hope for some clarification before actually cooking. Six cups potatoes plus 5 cups carrots and 3 cups onions is a great deal of food. I had to use TWO 64 oz containers to even get it to fit. Then, in order to have enough onion soup liquid to cover the potatoes, I had to do 2 cups of water and one packet of soup mix in one container and 2 cups of water and one packet of soup mix in the other container. Therefore, I have TWO prepped containers. When I am ready to cook, is this enough for TWO roasts (save one roast for later), or should I use both containers of veggies with one roast? The large quantity of veggies is what is confusing me. It cannot physically fit in one 64 oz. container. Thanks so much!
Hi Gina,
I would start with using one container and see how full your Instant Pot is at that point – paying close attention to that max full line. If you still have room then you could add the second one but it sounds like you will need to stop at one. They could have been large vegetables or they could have been chopped larger/ but the flavor of the roast shouldn’t be changed by this. Enjoy!