Instant Pot Rump Roast
A tender beef pot roast made in the pressure cooker with potatoes and carrots. A Chuck Roast, Round Roast and Brisket make great cuts of beef to use for this recipe if you do not have a Rump Roast.
Yields: 8 servings
- 1 tablespoon oil
- 3-pound Rump or round roast, trimmed
- 1 Tbsp. kosher salt
- 2 tsp. black pepper
- 2 teaspoon onion powder
- 1 tablespoon minced garlic
- 1 chopped onion
- 1/4 cup Dijon Mustard
- 1/4 cup Worcestershire
- 4 cups beef broth
- 3 pounds potatoes quartered
- 1 pound carrots peeled and cut into 2 inch chunks
Directions:
Cooking a Fresh Pot Roast (Thawed)
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Season roast with salt and pepper liberally on all sides.
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Turn the pressure cooker to saute. Once hot, add in the oil. Sear meat on all sides, 3-4 minutes per side. Remove meat from the pot.
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Pour in beef broth and scrape up any browned bits on bottom of instant pot.
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Add roast back into pressure cooker, along with the onion powder, garlic, chopped onion, Dijon Mustard and Worcestershire
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Cook on high pressure for 20 minutes per pound minus 20 minutes. So for a 3lb roast cook for 60 minutes, not 90 minutes.
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When the cook time has elapsed, allow for pressure to release for 10-20 minutes.
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Open instant pot and add in carrots and potatoes, seal pressure cooker and cook on high pressure for an additional 20 minutes.
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Allow the pressure to naturally release for 10-20 minutes before releasing any remaining pressure. Serve the pot roast.