Frozen Roast Beef 4 Pounds Nuwave Recipe 385
WORKING UNDER PRESSURE: COOKING A FROZEN ROAST
Okay, you want to cook a roast for dinner, and you forgot to defrost it. I hate it when that happens. But, you have a pressure cooker, and/or instant pot. Problem solved. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Beef
Time 1h50m
Number Of Ingredients 13
Steps:
- 1. PREP/PREPARE
- 2. The horseradish is not in the recipe for show... For one thing it helps to break down the beef, and make it fork tender, and the other thing is that it adds amazing flavor to the braising liquid.
- 3. Gather your Ingredients (mise en place).
- 4. Add all the braising liquid ingredients together, and whisk to combine.
- 5. Add the frozen roast to the bowl of your pressure cooker or instant pot, and pour the braising liquid over the top.
- 6. Allow to cook for 40 minutes per pound... a bit less, if you do not want it fork tender.
- 7. Chef's Note: I have not tried other cuts of beef; however, the cooking time would change based on the type of beef. For example, a chuck roast would take less time. This recipe is based on a frozen top round.
- 8. OPTIONAL ITEMS
- 9. If you are adding root veggies, fifteen minutes before the roast is finished cooking, turn off the pressure cooker, quick release the steam, add the veggies, and continue cooking for the final fifteen minutes.
- 10. If you are adding rice, about five minutes before the roast is finished cooking, turn off the pressure cooker, quick release the steam, add the rice, and continue cooking for the final five minutes.
- 11. In either case, once the cooking time is complete. Allow the pressure cooker/instant pot to rest ten minutes before releasing the steam.
- 12. Remove the roast and allow to rest ten minutes, before slicing.
- 13. PLATE/PRESENT
- 14. Serve with the root veggies or rice, and put some of the braising liquid on the side. Enjoy.
- 15. Keep the faith, and keep cooking.
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