Perfect Pot Roast: Cooking Time For Frozen Meat

Cooking a frozen pot roast is a convenient way to prepare a meal without the hassle of defrosting. The cooking time will depend on the method used, with a slow cooker taking around 6 hours, a pressure cooker closer to 1 hour, and an oven taking approximately 20-25 minutes per pound of meat. For example, a 4-pound frozen roast will need to cook for about 80-100 minutes in an oven preheated to 375°F.

Cooking time and temperature

The cooking time and temperature for a frozen pot roast depend on the method you choose to cook it. Here are the details for cooking a frozen pot roast using an Instant Pot, an oven, or a Dutch oven:

Instant Pot:

The cooking time for a frozen pot roast in an Instant Pot will depend on the weight of your roast. The general rule of thumb is to allow approximately 50% more time than you would for a thawed roast. For a frozen roast, you'll need 25-30 minutes of pressurized cooking time per pound of meat. For example, a 2.5-pound frozen roast will take around 75 minutes under pressure, followed by a long natural release. In contrast, a 2.5-pound thawed roast will only need about 50 minutes under pressure.

It's important to remember that the natural release step after pressurized cooking is crucial for achieving a tender and juicy roast. This step allows the meat fibres to relax, ensuring the roast is fork-tender.

Oven:

When cooking a frozen pot roast in the oven, preheat the oven to 450 degrees Fahrenheit. Then, lower the temperature to 375 degrees Fahrenheit and cook for approximately 20-25 minutes per pound. For instance, a 4-pound frozen roast will need to cook for about 80-100 minutes. However, this method isn't foolproof, and it's recommended to start with a cooking time of one hour, and then adjust from there.

To determine if your roast is done, use a meat thermometer to check its internal temperature. For a medium-rare roast, aim for 130-135°F, for medium 135-145°F, for medium-well 145-155°F, and for well-done 155°F.

Dutch Oven:

For a Dutch oven, the recommended temperature is significantly lower. Set your oven to a low temperature of around 250 degrees Fahrenheit, and cook the roast for at least four hours. This slow and low cooking method will result in a tender roast that can be cut with a fork.

Regardless of the method you choose, always ensure that your roast is cooked to the recommended internal temperature to ensure food safety.

Using an instant pot

If you're using an Instant Pot, you can cook a frozen pot roast in a few simple steps. Here's what you need to do:

• Place the metal trivet at the bottom of the Instant Pot.
• Put the frozen roast on the trivet.
• Mix water and beef bouillon and pour the beef broth over the roast.
• Sprinkle your desired spices over the roast. You can use salt, paprika, pepper, oregano, and chilli powder.
• Add garlic and onion on top of the roast.
• Close the lid and set the pressure release valve to the sealing position.
• Set the Instant Pot to Manual mode and cook for 90 minutes.
• Once the roast is cooked, allow it to naturally release pressure for 30 minutes before turning the pressure release valve to the venting position.
• Open the lid carefully and let the roast cool until it's safe to handle.
• Remove the roast and shred it using two forks.

The cooking time may vary depending on the weight of your roast. Adjust the cooking time by 5 minutes per half pound. For example, a 2-pound roast should be cooked for 85 minutes, while a 3-pound roast would be cooked for 95 minutes.

Tips for Using an Instant Pot

• It's important to use the natural release function for at least 30 minutes to ensure the meat is tender. A quick release will result in tougher meat due to moisture loss.
• If you want to cook potatoes and carrots with the roast, reduce the cooking time by 15 minutes and cut the vegetables into halves. Perform a quick release, add the vegetables, and set the Instant Pot to manual mode for 15 minutes. Then, proceed with the natural release for 30 minutes.
• You can make gravy using the drippings by adding cornstarch or xanthan gum as a thickening agent.
• If you don't have a trivet, you can use stainless steel cookie cutters or mason jar lids to lift the roast off the bottom of the pot.

Using an oven

Cooking a frozen pot roast in the oven is a great option if you don't have a slow cooker or pressure cooker. Here's a step-by-step guide on how to do it:

Oven-roasting a frozen pot roast is a simple and effective method. Here's a detailed guide on how to cook a frozen pot roast in the oven:

• Preheat your oven: Start by preheating your oven to 325°F (163°C). Preheating ensures even cooking.
• Prepare the roast: Take the frozen roast out of its packaging and place it on a cutting board. Use paper towels to pat it dry, removing any excess moisture. This step helps the spices and seasonings stick better.
• Season the roast: Be generous with salt and pepper on all sides of the roast. You can also add your favourite herbs and spices to enhance the flavour. Rub the seasonings into the meat so that they adhere well.
• Use a roasting rack: Place the seasoned roast on a roasting rack, which will elevate the meat and allow for better air circulation during cooking. If you don't have a roasting rack, a shallow baking pan lined with aluminium foil will do.
• Drizzle with olive oil: Drizzle a tablespoon or two of olive oil over the top of the roast. This step helps keep the roast moist while it cooks.
• Cook the roast: Place the roasting rack or baking pan with the roast in the preheated oven. The cooking time will depend on the weight of your roast; as a rule of thumb, cook it for approximately 20 minutes per pound. For example, a four-pound roast will take about 80 minutes.
• Check for doneness: After the estimated cooking time, use a meat thermometer to check the internal temperature of the roast. The desired temperature depends on the type of meat and your preferred doneness:

• Beef: 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well done.
• Pork: 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well done.
• Lamb: 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well done.

• Continue cooking if needed: If your roast hasn't reached the desired temperature, put it back in the oven and cook in 10-minute increments until it does.
• Let it rest: Once the roast reaches the desired temperature, remove it from the oven and let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute, resulting in a more tender and flavourful roast.
• Slice and serve: After resting, slice the roast against the grain for maximum tenderness. Serve it with your favourite sides, such as roasted vegetables or creamy mashed potatoes.

Tips for Oven-Roasting:

• You can cook a frozen roast in the oven without defrosting it first.
• The cooking time will depend on the size and type of roast. Generally, it may take about 50% longer to cook a frozen roast compared to a fresh or thawed one.
• It is recommended to cook a frozen roast at a lower temperature than you would for a fresh or thawed roast—around 275°F (135°C) to 300°F (150°C) is ideal.
• Always check the doneness of your roast with a meat thermometer. The internal temperature should reach the desired level for the type of roast you're cooking.
• Covering the roast with aluminium foil during cooking helps lock in moisture and prevents the surface from drying out.

Other Methods:

While oven-roasting is a great option, there are also other methods you can use to cook a frozen pot roast:

• Slow cooker: This method takes longer but can be convenient if you want to set it and forget it. Place the frozen roast in the slow cooker with your desired seasonings and liquid (such as broth or wine). Cook on low for 8-10 hours, or until the meat is tender.
• Pressure cooker: If you're short on time, a pressure cooker can be a great option. Follow the manufacturer's instructions for cooking a frozen roast, usually involving browning the meat, adding liquid and seasonings, and cooking under pressure for 20-30 minutes.
• Dutch oven: A Dutch oven is perfect for stovetop-to-oven cooking. Sear the frozen roast in the Dutch oven, add liquid and seasonings, and either finish cooking on the stovetop or transfer to the oven to braise.

No matter which method you choose, always ensure that your pot roast reaches the appropriate internal temperature for food safety and optimal doneness. Enjoy experimenting with different cooking techniques and flavours!

Using a crock pot

If you're in a hurry or simply forgot to defrost your roast, don't worry—you can easily cook a frozen roast in a crock pot. Here's a step-by-step guide to help you prepare a delicious and tender meal:

Prepare the crock pot: Ensure your crock pot is clean and ready for use. Plug it in and set it to the desired cooking temperature.

Sear the roast (optional): For extra flavour and texture, heat some olive oil in a skillet over medium-high heat. Season the frozen roast with salt and pepper, then sear it on all sides until browned.

Layer the ingredients: Place sliced onions and minced garlic at the bottom of the crock pot. If you seared the roast, add it on top, pouring any drippings from the skillet into the pot as well.

Add liquid and herbs: Pour beef or vegetable broth over the roast, ensuring the liquid covers at least half of the meat. Sprinkle dried herbs like rosemary, thyme, or oregano on top for extra flavour.

Cook on low and slow: Cover the crock pot and cook the frozen roast on low heat for 8-10 hours or on high heat for 4-6 hours. Slow cooking allows the meat to tenderise and absorb the flavours of the broth and herbs.

Check for doneness: Use a meat thermometer to check the internal temperature. For beef, aim for 145°F (medium-rare) to 160°F (medium). For pork and lamb, the internal temperature should reach 145°F to 165°F.

Let it rest and serve: Once the roast is cooked to your desired doneness, remove it from the crock pot and let it rest for a few minutes. This allows the juices to redistribute, resulting in a more tender and flavourful meat. Slice the roast against the grain and serve with the onions and garlic from the crock pot.

You can also add vegetables to your pot roast. If you're adding potatoes and carrots, add them 1 hour before the end of the cook time to ensure they are tender.

So, the next time you have a frozen roast, don't hesitate to break out your crock pot for a convenient and mouthwatering meal!

Using a dutch oven

Step 1: Prepare the Meat and Dutch Oven

• Preheat your oven to 300°F (or 275°F if you're using a 3-pound roast).
• Take your frozen pot roast and pat it dry with paper towels.
• Season the roast generously with salt and pepper on all sides.
• Heat some olive oil in your Dutch oven over medium-high heat.

Step 2: Sear the Meat

• Carefully place the seasoned roast into the hot Dutch oven.
• Sear the roast for about 5 minutes on each side, undisturbed, until a golden brown crust forms.
• Remove the roast from the Dutch oven and set it aside on a plate.

Step 3: Sauté the Vegetables

• Return the Dutch oven to medium heat and add your choice of vegetables (such as onions, carrots, and celery).
• Sauté the vegetables for about 10 minutes, stirring occasionally, until they start to soften.
• You can also add minced garlic and cook it for an additional 1-2 minutes.

Step 4: Deglaze and Add Liquid

• Pour in some beef broth (and/or red wine) to deglaze the pan, scraping up any browned bits from the bottom.
• Add in your choice of herbs, such as thyme and rosemary sprigs, and bay leaves.
• You can also add Worcestershire sauce for extra flavour.

Step 5: Return the Meat and Cook

• Place the seared roast back on top of the vegetables in the Dutch oven.
• Cover the Dutch oven with a lid or aluminium foil.
• Cook in the preheated oven for about 2 hours.

Step 6: Add Potatoes (Optional)

• After 2 hours, remove the Dutch oven from the oven and add potatoes (cut into chunks) if desired.
• Return the covered Dutch oven to the oven and cook for an additional 45 minutes to 1 hour, or until the potatoes are soft and the meat is tender.

Step 7: Serve and Enjoy

• Once the meat is fall-apart tender, remove it from the oven and let it rest for a few minutes before slicing or shredding.
• Serve the pot roast with the vegetables and potatoes, along with gravy and your choice of sides, such as rice, egg noodles, or mashed potatoes.

Frequently asked questions