Just because you forgot to move your roast from the freezer to the fridge yesterday, doesn’t mean you’re out of luck for dinner tonight. Break out that roast anyway, because you can still cook it up with an electric pressure cooker—no long prep time needed.


Things You'll Need

Plug the electric pressure cooker in and turn it on high.

Pour 3 tablespoons vegetable oil into the pressure cooker.

Put the frozen roast in and turn it over two to three times to coat it with oil.

Add one can of beef broth.

Sprinkle any seasonings you desire onto the roast; seasoned salt, oregano, and pepper are a great choice.

Put the lid on and let the frozen meat cook for 25 minutes per pound. For example, if the meat is three pounds, cook it for 75 minutes.

At the end of the cooking time, release the pressure by unplugging the cooker. Do not open the lid yet. Wait 5 to 20 minutes until the air vent is down, which indicates there’s no more pressure, then remove the lid.

Place a meat thermometer into the center of the roast to make sure it’s cooked thoroughly. The meat should be at least 170 degrees Fahrenheit. If it isn’t, place the lid back on and let the cooker pressurize again and cook longer. Check it every 15 minutes until reaches 170 degrees.

Once the roast is fully cooked, turn the pressure cooker off and let the meat sit for 10 minutes before serving.

Tip

The cooked roast may be a little tougher than meat that was thawed first.

References and Resources

Daniel Glover; Chef; Palm Beach, Florida Presto: Presto Electric Pressure Cooker Instruction Manual