Go Back
–+ servings
A speckled pottery plate with shredded Instant Pot rump roast, potatoes, and carrots.
Print

Instant Pot Rump Roast

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Pressure Release 20 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 404kcal
Author Kate at Eating in an Instant

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

Serving: 1serving | Calories: 404kcal | Carbohydrates: 31g | Protein: 47g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 117mg | Sodium: 1001mg | Potassium: 1585mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6811IU | Vitamin C: 15mg | Calcium: 79mg | Iron: 5mg