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
Cooking a Fresh Pot Roast (Thawed)
Season roast with salt and pepper liberally on all sides.
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.
Pour in beef broth and scrape up any browned bits on bottom of instant pot.
Add roast back into pressure cooker, along with the onion powder, garlic, chopped onion, Dijon Mustard and Worcestershire
Cook on high pressure for 20 minutes per pound minus 20 minutes. So for a 3lb roast cook for 60 minutes, not 90 minutes.
When the cook time has elapsed, allow for pressure to release for 10-20 minutes.
Open instant pot and add in carrots and potatoes, seal pressure cooker and cook on high pressure for an additional 20 minutes.
Allow the pressure to naturally release for 10-20 minutes before releasing any remaining pressure. Serve the pot roast.