rump roast

Make Instant Pot Pot Roast recipe with chuck or rump roast in as little as 1.5 hours! You can also add baby carrots and potatoes to make it a one pot, comfort meal complete with tender (not mushy) vegetables, fall apart beef, and delicious gravy!

THE BEST Instant Pot Pot Roast Recipe {So Easy!}

chuck

tsp salt

tsp black pepper

thyme

tsp rosemary (dried)

onion powder (dried)

garlic powder (dried)

paprika

olive oil

onions

brown mushrooms (sliced)

red wine

beef stock (low sodium)

tbsp red wine vinegar

baby carrots

lbs baby potatoes

water

cornstarch

Press Saute on 6 or 8 quart Instant Pot and let it preheat until display says Hot. Takes about 3-5 minutes.

In the meanwhile, in a large plate combine salt, pepper, thyme, rosemary, onion powder, garlic powder and paprika. Stir with a fork.

Remove twine from the roast (if any) and lay it on a plate with spices. Coat on all sides by turning and making sure all edges are coated in seasonings.

Add 2 tbsp olive oil and then add roast. Brown on both sides, for about 3-5 minutes. Remove with tongs onto a plate.

Add remaining 1 tbsp olive oil and onions. Saute for 5 minutes, stirring occasionally. Now add beef stock, red wine and vinegar and cook and stir until the bottom of the pot is deglazed, about 2-3 minutes. This is important step to avoid Burn.

Press Cancel and lay roast on top followed by mushrooms.

If you want to cook not mushy baby carrots and potatoes together with roast, you can do so if you are using 8 quart Instant Pot only. Wrap each separately in unbleached parchment paper and place on both sides of roast.

Close the lid, set pressure vent to Sealing and cook for 60 minutes on High Pressure. It is 20 minutes per lb.

After cook time is over, let pressure come down on its own for 15 minutes and then turn pressure release valve to Venting.

Remove vegetables (if added) in a bowl and roast on a cutting board.

If you have 6 quart Instant Pot and haven't cooked vegetables with meat, add them now and cook on High pressure for 5 minutes with Quick Release.

To thicken the gravy, switch electric pressure cooker to Saute. In a small bowl, whisk cold water with cornstarch, add to the pot and stir. Cook for a few minutes until bubbly and thickened.

Cut beef against the grain into slices of desired thickness and return to the pot along with cooked carrots and vegetables.

Serve hot garnished with parsley. Instant Pot pot roast gravy and meat are best served after you let cooked dish sit for 30 minutes to an hour. Flavors &quot;marry each other&quot; and have less of a sharp taste. It&#39;s just better that way but of course it&#39;s hard to wait that long sometimes. :)

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Instant Pot Pot Roast - With Baby Potatoes and Carrots

This Instant Pot Roast recipe simply cannot be beat.  It's an old-timey meal that has just 450 calories per serving. 

Rump Roast Instant Pot Recipe

extra virgin olive oil

salt

black pepper

beef stock

Worcestershire Sauce

bay leaves

garlic,

potatoes, peeled and cut into 1 1/2-inch chunks

celery stalks, cut in half

shallots

baby bella, cremini, mushrooms

Daikon radishes, peeled, and cut into 1 1/2-inch chunks

cauliflower florets

cooking liquid

salt and pepper

Step 1

Pat the rump roast with a paper towel to dry it off.  Salt and pepper the meat.  If you have the time, let it sit on the counter for 30-60 minutes until it reaches room temperature.

Step 2

  Add olive oil to a large skillet and heat on High until very hot.

Step 3

  Add meat to the skillet, and sear the meat on all sides, 3-4 minutes per side.  This will seal in the juices.

Step 4

Add a rack to the Instant Pot if you have one.  Add beef broth, Worcestershire Sauce, salt, pepper, bay leaves and garlic to the Instant Pot.  Add the beef rump roast to the pot, fatty side up.

Step 5

Pressure cook for 60 minutes. Once the cook time is over, allow the steam to release naturally for 10 minutes, then vent the remaining steam with the release valve.  If the meat is not tender enough, then return it to the Instant Pot and cook it for another 10 minutes.

Step

6. Remove roast with the handles of the rack and place it on a platter or cutting board and set aside until the vegetables have cooked. Remove bay leaves and garlic cloves and throw them away, but leave the liquid in the Instant Pot.

Step 7

  If you have a wire basket for the Instant Pot, place it inside the pot.  Add a mixture of vegetables that equals 12 cups to the Instant Pot.  Vegetables have differing cook times as follows: If using onions, shallots, mushrooms, daikon radishes, or cauliflower, pressure cook on High for 8 minutes, then quick release the steam and remove the vegetables from the Instant Pot using the basket.  If using potatoes, cook them separately for 4 minutes, then quick release the steam and remove.  If using carrots or celery, cook them separately for 3 minutes, quick release the steam, and remove.  Really keep an eye on the Instant Pot, because you don't want to overcook the vegetables.  

Step 8

  Once the roast is cool enough to handle, either place it whole on a platter, slice it, or pull the meat apart with 2 forks. Scrape the larger pieces of fat off as you pull the meat.

Step 9. 

Add the vegetables to the platter and pour the cooking liquid over the meat and the vegetables.

Step 10

  If you'd like a thicker gravy, add 2 cups of the cooking liquid to a medium-sized saucepan.  In a small bowl, whisk together water or milk and cornstarch to make a slurry.  Whisk the slurry into the cooking liquid and bring to a boil over medium heat.  Boil one minute until thickened, stirring constantly.

Keto gravy variation

  Whisk together 2 cups of the cooking liquid and 1 teaspoon Xanthan Gum in a medium-sized saucepan. Add 1/4 cup butter and bring to a boil over medium heat. As soon as it reaches a boil, whisk it for 1 minute until thickened. Salt and pepper to taste.

You’ve earned five stars for this recipe because it was such fun to read. I know that it will work because I’ve made pot roast in the Instant Pot before and we love it. It was the shenanigans of the Singing in the Rain cast that pushed this one over the top.  (All that good information helped also.)  On the next cold, rainy day, we’re having Pot Roast.

Thanks for help in this new age of “The Insta-pot”.   I’m always confused by the transition.   But nothing beats pot roast in the dark of the year.
  👍🏼👍🏼👍🏼👍🏼👍🏼

Yum!  I never made a pot roast with mushrooms before but gave it a try and it was delicious.  I also tried the daikon radishes but didn't like them so well.  I think I'll stick to potatoes next time!

I couldn't find rump roast at the grocery store so I used chuck roast instead.  I actually thought it tasted better than the rump roast I've made in the past.  I used carrots, onions, potatoes and celery and everybody in my family loved it.  And I had enough leftover meat, vegetables and liquid to make soup the next day.  I just added some tomato sauce and water and it was delicious.

This recipe is perfect!  I hate mushy pot roast vegetables too, so I am so happy that you didn't just cook everything together like most pot roast recipes.  I actually cut back on the vegetable cook time because I like them extra crisp.

Instant Pot rump roast with gravy turns out moist and fork tender every time. So flavorful with every bite easily made in a Ninja Foodi too.

Instant Pot Rump Roast

2.5-3 lb rump roast

c beef broth

onion soup mix

Gravy mix

c water (or beef broth)

Pour 2 c beef broth into pot with meat in the center of the pot. Sprinkle with dry onion soup mix packet.

Close lid and steam valve. Cook on high pressure for 90 minutes with a 15 minute natural release.

Remove roast and cover with foil to keep warm. Turn pot to saute and add dry gravy packet into liquid in pot and whisk together. In a small bowl whisk together cornstarch and 1/4 c. water until smooth.

Once bubbling pour in this cornstarch slurry. Allow to thicken stirring slowly in pot. Then turn off and pour into gravy boat.

Slice meat after it has rested, serve with gravy.

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Use the reverse sear method for perfect roast beef and serve with your favorite sides.

Reverse Sear Roast Beef Recipe

Tbsp. salt

beef

Place oven rack in middle position. Preheat oven to 220°F. 

Place beef roast on the center of a 13&#215;18-inch sheet pan fitted with a cooling rack. Pat roast dry with paper towels, rub with salt.

Place sheet pan in oven. Bake about 85 minutes or until internal temperature reaches 110°F for rare, 120°F for medium-rare, 135°F for medium, or 145°F for well.*  

In a medium skillet heat olive oil over medium-high heat until shimmering. Add roast, sear well on all sides.

Remove pan from heat; transfer roast to cutting board, let rest 15 minutes. Slice thin for serving or storing.

Smoking a delicious hunk of meat doesn’t have to take all day or involve ingredients you’ve never heard of. This smoked rump roast recipe is as quick as it is simple, with only a few household ingredients making an appearance. Onions, garlic, and herbs add complex layers of flavor to this dish, which can feed a small crowd in a hurry.

Smoked Rump Roast on the Primo Kamado

beef rump roast (around 3 pounds)

rosemary (chopped)

oregano (chopped)

rosemary

Wood chunks or chips of your favorite smoking wood

tbsp kosher salt

tbsp black pepper

garlic powder

cayenne

tsp crushed red pepper flakes

oz beef broth

garlic

red onions

tbsp butter

Remaining dry rub mixture (to taste)

Mix together ingredients for dry rub in a bowl, then set aside.

Mix freshly chopped rosemary and oregano with 4 tbsp of olive oil.

Using a sharp knife, score the fat-cap side of the rump roast.

Coat all sides of the roast in the mixture of oil and fresh herbs.

Apply dry rub to all sides of the roast, massaging well so it binds with the meat.

Place sliced onion, garlic cloves, and beef broth in a roasting pan.

Place a roasting rack on the roasting pan so the roast sits above the broth mixture, fat cap up. Allow the roast to sit out and come to room temp before smoking.

Ignite a chimney starter filled halfway with coals.

Place a base layer of unlit coals in your kamado, about up to the level of the air holes in the fire box.

Pour lit coals on top of the unlit coals, then add wood chunks or chips in a few different spots so the smoke stays consistent throughout the cook. Hickory, oak, or pecan works well with beef.

Place a heat deflector or an indirect heat rack in your kamado before returning the grill grates to their proper place.

Close the lid and preheat to 250 degrees Fahrenheit. If you’re using a Primo Kamado, set the bottom vent to about the width of your pointer finger and close the top daisy wheel while leaving the air holes open. Adjust as needed to achieve desired temperature.

Once preheated, place the pan with your roast on the grill. Before shutting the grill lid, stick an internal temperature probe into the roast so you can monitor its progress as it smokes.

An hour into the smoke, baste the roast with the seasoned olive oil and butter mixture.  We encourage basting with sprigs of fresh herbs bundled together, but a basting brush will do just fine. Close the lid and allow the roast to continue smoking.

Keep an eye on your internal temperature. For a medium-rare cook, you can remove the roast when it’s around 127 degrees because the temperature will continue rising a few degrees while it rests. For a 3-pound roast, expect this to take about 1 hour and 45 minutes.

Remove your roast from the grill, tent it with foil, and allow it to rest for at least 10 minutes before slicing.

Slice the roast into thin strips. Cut across the grain of the meat for tender results.

Plate the roast with onions and garlic from the roasting pan, then spoon pan drippings over your sliced beef.

Garnish with freshly chopped rosemary, and enjoy!

Make a flavorful Rump Roast for dinner with carrots, onions, and potatoes. This is a great budget friendly one-pot meal that will feed your entire family!

Rump Roast

Rump Roast (3-4 pounds)

Fresh Rosemary Sprigs (roughly chopped)

4-5 Cloves Garlic (roughly chopped)

Olive Oil

Sea Salt and Fresh Cracked Pepper

Cups Baby Potatoes

White or Yellow Onion (quartered)

Beef Stock

Brown Sugar

Flour (optional)

Preheat oven to 275 F

Season the roast: Remove the roast from the refrigerator and pat dry. Set aside.

In a small mixing bowl, combine 3 cloves, roughly chopped garlic, 1 teaspoon coarse sea salt, 1/4 cup olive oil, and freshly cracked ground pepper. Stir to combine. Rub generously over the entire roast.

If desired, use a sharp knife to cut 1&quot; deep slits into the roast. Place the remaining garlic chunks within the slits of the meat, allowing the delicious garlic flavor to penetrate the roast.

Sear the roast: Warm a large dutch oven over high heat. Place the seasoned meat directly on a hot dutch oven for 3-4 minutes, rotate the roast so that all sides are seared.

Sauté the veggies: Once the meat is browned, reduce the heat to medium low, remove the roast and set aside on a cutting board or platter. Add a dash of olive oil and the vegetables to the dutch oven. Sauté the veggies for 5-6 minutes so that they soften and brown slightly.

Deglaze the pot: Now it's time to harness the flavor from sautéing the vegetables and searing the meat. Deglaze the brown bits stuck to the bottom of the pot by pouring a cup of beef broth into the dutch oven. Use a spatula or wooden spoon to scrape all of the &quot;liquid gold&quot; from the pot. Stir in the brown sugar and any additional desired herbs and spices such as salt and pepper or more rosemary.

Cover and cook: Place the roast back into the dutch oven atop the vegetables. Cover with a tight fitting lid, and place in a 275 F oven, for about 20 minutes per pound. Always use an instant read thermometer to check for doneness.

Rest and serve: Once the roast is cooked, remove from the oven and let rest for 15 minutes before slicing.

Make a gravy if desired: Transfer the roast and vegetables to a large serving platter. Return the dutch oven to the stove over medium heat, gradually whisk in 1-2 tablespoons of flour. Continuously whisk until a gravy comes together.

Easily make the best bottom round roast recipe. Tender rump roast makes a great Sunday roast or perfect roast beef sandwiches.

Perfect Bottom Round Roast Recipe (Rump Roast)

garlic (minced)

thyme leaves

oregano leaves

Lay a few layers of paper towels onto...

Lay a few layers of paper towels onto a clean plate. Remove the roast from the fridge.  Open the package next to the sink and drain off the excess liquid. Remove the roast from the packaging and place it on the paper towel lined plate. Use a few more paper towels to pat dry the entire roast. Once dried, remove the paper towels from the plate, leaving only the roast on it.

To a small mixing bowl, add the garlic,...

To a small mixing bowl, add the garlic, thyme, rosemary, oregano, salt, and pepper. Mix using a metal spoon, while mixing use the back of the spoon to break up the rosemary.

Brush the entire roast with olive oil, then...

Brush the entire roast with olive oil, then evenly sprinkle the seasoning on all surfaces. Use your fingers to spread the seasoning blend around while gently massaging it into the meat. Once the meat is fully covered, place the roast uncovered (see notes)* in the fridge for 6 hours. After 6 hours, remove the roast from the fridge and set on the counter for 30 minutes to remove the chill before baking.

Preheat the oven to 180F. 

Place a wire rack or trivet in the...

Place a wire rack or trivet in the bottom of a large cast iron skillet, shallow oven safe dish, or roasting pan.** Place the roast on the rack. If your roast has a fat cap, place it with the fat cap up. Insert an oven safe thermometer into the thickest part of the roast deep enough to reach the center, and place the roast in the oven. 

Bake the roast for approximately 1-2 hours PER...

Bake the roast for approximately 1-2 hours PER POUND (I average 60-67 minutes per pound, or a total of 4-4.5 hours). Begin checking the internal temperature with a thermometer at the 3-hour mark, as cooking times vary widely when roasting at such a low temperature (based on oven models and specific roast shapes and sizes, see notes***). The target internal temperature is 125F for a medium-rare roast, considering that the temperature will rise by 5-10 degrees during the resting period, and using a meat thermometer is critical. For other desired levels of doneness, refer to the notes provided****. Start monitoring the temperature after 3 hours to avoid overcooking. Before removing the roast from the oven, prepare a large piece of aluminum foil to tent the roast and trap the heat immediately after taking it out.

Carefully remove the roast from the oven and...

Carefully remove the roast from the oven and tent the pan with aluminum foil. Turn the heat up on the oven to 450F and let the roast rest for 15-20 minutes, or until the internal temperature of the roast reads 130-135F.

Remove the foil and thermometer from the roast,...

Remove the foil and thermometer from the roast, and place it back into the oven. Cook on high heat for 5-8 minutes, or until a beautiful crust forms on the outside.

Carefully remove the pan from the oven and...

Carefully remove the pan from the oven and transfer the roast to a cutting board. Slice the meat against the grain and serve with desired sides. 

Slow Cooker Beef Ragu takes a rump roast and simmers all day in the crockpot in a rich tomato sauce until fall apart tender.

Slow Cooker Beef Ragu

2-3 lb. rump roast

garlic (smashed)

tomatoes (15 oz.)

tomato sauce (15 oz.)

carrot (diced)

onion

rib celery (diced)

bay leaf

oregano

tsp pepper

beef broth or red wine

Worcestershire sauce

red pepper flakes

Heat olive oil in a large frying pan and begin by searing the roast on all four sides. This is really important because it creates a much richer flavor! Each side will take about 3-4 minutes on high heat. Once seared, cut the roast in 4 pieces.

Place pieces of meat into slow cooker. Add in diced tomatoes, tomato sauce, garlic, onion, carrot, celery, bay leaf, thyme, oregano, salt, pepper, broth, Worcestershire sauce, and red pepper flakes. Cover with lid.&nbsp;

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Top 8 rump roast recipes from across the web

The most viewed rump roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

THE BEST Instant Pot Pot Roast Reci...

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Reverse Sear Roast Beef Recipe

Smoked Rump Roast on the Primo Kama...

Rump Roast

Perfect Bottom Round Roast Recipe (...

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The most viewed rump roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine