Instant Pot rump roast recipe turns rump roast, potatoes, and carrots into a delicious dinner. This simple recipe takes just minutes of prep to make!
Instant Pot rump roast recipe turns rump roast into a tasty meal complete with seasoned potatoes and carrots. This simple, one-pot meal is a great way to make a comforting dinner in the Instant Pot.
Ingredient notes and substitutions
- Rump roast: A similar boneless cut of beef, like a chuck or arm roast will also work.
- Salt: Or ½ teaspoon table salt.
- Thyme: If you don’t like thyme, dried rosemary makes a good substitute.
- Beef broth: I like to use reduced-sodium beef broth in this recipe.
- Beef base: I like to use Better than Bouillon.
- Red potatoes: If you have small red potatoes, leave the potatoes whole so that they don’t cook down too much.
- Carrots: You’ll want large, thick carrots for this recipe. The large carrots can stand up to the longer cooking time.
How to make Instant Pot rump roast
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Place the roast chunks in the inner pot.
Step 2: Season roast with garlic, salt, dried onion, onion powder, garlic powder, thyme, and black pepper.
Step 3: Pour in the beef broth, and add the beef base and Worcestershire sauce.
Step 4: Add the potatoes and carrots on top of the roast.
Step 5: Close and lock the lid. Turn the pressure release valve to sealing. Press manual high pressure, and adjust the time to 50 minutes.
Step 6: When the cooking time has finished, let the pressure release naturally for 20 minutes.
Step 7: Carefully turn the pressure release valve to venting to release any remaining pressure.
Step 8: Remove the roast and vegetables to a dish. Shred the beef, and tent with foil to keep warm.
Step 9: Carefully remove ½ cup of the hot cooking liquid and mix it with the cornstarch in a small dish.
Step 10: Return the cornstarch mixture to the inner pot, and stir in.
Step 11: Press sauté. Let it cook, stirring regularly, until slightly thickened.
Step 12: Serve the gravy with the shredded roast and vegetables.
Serving suggestions
This recipe already has protein, veggies, and a carb, so it’s a fairly complete meal. You can serve it with a green salad, steamed green veggies, like green beans or broccoli, and dinner rolls or crusty bread on the side.
Storage
Store any leftover rump roast in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
Equipment
Ingredients
- 2 ½ pound boneless beef rump roast cut into 6 large chunks
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 2 tablespoons dried onion
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme or rosemary
- ½ teaspoon black pepper
- 1 ½ pounds medium red potatoes quartered
- 4 large carrots peeled and cut into 1″ chunks
- 2 ½ cups beef broth
- 1 tablespoon beef base optional
- 2 tablespoons Worcestershire sauce
- ¼ cup cornstarch
Instructions
- Place the roast chunks in the inner pot.
- Season roast with garlic, salt, dried onion, onion powder, garlic powder, thyme, and black pepper.
- Pour in the beef broth, and add the beef base and Worcestershire sauce.
- Add the potatoes and carrots on top of the roast.
- Close and lock the lid. Turn the pressure release valve to sealing. Press manual high pressure, and adjust the time to 50 minutes. It should take about 10-15 minutes to come to pressure.
- When the cooking time has finished, let the pressure release naturally for 20 minutes.
- Carefully turn the pressure release valve to venting to release any remaining pressure.
- Remove the roast and vegetables to a dish and shred the beef. Tent with foil to keep warm.
- Carefully remove ½ cup of the hot cooking liquid and mix it with the cornstarch in a small dish.
- Return the cornstarch mixture to the inner pot, and stir in.
- Press sauté.
- Let it cook, stirring regularly, until slightly thickened.
- Serve the gravy with the shredded roast and vegetables.
Notes
- Rump roast: A similar boneless cut of beef, like a chuck or arm roast will also work.
- Salt: Or ½ teaspoon table salt.
- Thyme: If you don’t like thyme, dried rosemary makes a good substitute.
- Beef broth: I like to use reduced-sodium beef broth in this recipe.
- Beef base: I like to use Better than Bouillon.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did You Make This?
Don’t forget to leave a rating below below and make sure to follow on Pinterest and Instagram for more!
