Looking for a simple & easy Instant Pot dinner idea that is positively delicious? This Rump Roast is an easy family dinner idea that’s perfect for chilly days. (plus we have the recipe to make in the slow cooker too).
Oh my word- friends, the cold air has set in. I saw on the news that from the beginning of October to the end of October, our average high-temperature dips by 15 degrees.
That means that we were still sleeping with the windows open just a couple weeks ago & now we are running the furnace. Crazy!
But you know- I’m not complaining because if we still lived in Vegas we would still be talking about flip flops & air conditioning for at least another month. So I am feeling blessed to have seasons to enjoy here.
But those seasons mean I’m breaking out the slow cooker or the Instant Pot, not because we want to avoid running the oven, but to make some warm & hearty comfort food to fill up this hungry family.
beef roast recipe
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Remember a while back when I mentioned that we bought a half cow. We stocked our freezer with grass fed beef & it’s been such a wonderful investment for our family.
It has really saved us a ton at the market & I love knowing that we are eating locally grown food. You can definitely use a roast from the store, but if you have the chance, I highly recommend grass-fed whenever possible. I know some grocers are offering that now.
Honestly, I could have sat at the table & just devoured this whole plate here. I didn’t want to share.
I sort of have a thing for shredded meat of all kinds. But I did share because everyone loves this as much as I do. I heard that after I shared this the last time, a few people made it for dinner the next day. That always makes me happy!
I love it when I find out that others love our recipes as much as we do. I also really love it when it find out just how much our recipes help people make dinnertime easy!
We just love helping people save some time so they can get back to all the things that are tugging on their schedule. I know how hard it is to make a decent dinner with all the chaos of the evening.
Here are some commonly asked questions
How can I make this in the slow cooker?
Place roast, beef stock & spices in slow cooker. Cover & cook on high 6 hours. Prepare carrots, onions & potatoes & add to pot after beef has cooked 5-6 hours. Cook an additional 2 hours or until potatoes are soft. Serve along side or on top of rice or mashed potatoes.
What is the best way to store leftover roast?
After serving, place leftover beef roast in an airtight container. Be sure to label with the date before refrigerating. This recipe should keep for up to 3 days if not left out for too long. As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.
How many can this serve?
This will depend greatly on portion sizes & the appetites of your crowd. This recipe feeds our family of 5 but didn’t leave a whole lot for seconds or leftovers. We have 3 young adult children, so we usually don’t have a ton of leftovers of most things, but this was perfect for us all. I like that this is just enough & keeps portions in check, because when it comes to shredded beef, we almost always over-do it.
instant pot rump roast
Can this recipe be doubled?
Unfortunatley due to space contraints in standard pressure cookers & slow cookers, I have to say no. As much as I would love to double or even quadruple this recipe because I love it so much, there just isn’t enough room to fit more than one roast.
Do I have to add the carrots or potatoes?
No, not necessarily. I often just leave those out & use the meat in tacos or on top of a bed of rice. Either way it is positively delicious!
HOW DO YOU MAKE RUMP ROAST?
- Slice the meat into large chunks & place in the pressure cooker pot.
- Add seasonings & cover.
- Make sure vent is set to seal position, set on manual for 60 minutes.
- Natural release for 20 minutes, then quick release.
- Transfer beef to a serving platter & shred with two forks.
Can this be made with a frozen roast?
Absolutely. That is the best part of pressure cooking. For this, do not cut meat into pieces. Just increase your cook time to 90 minutes.
What if I don’t have onion soup mix?
No problem. Just mix the following ingredients together in a small bowl & sprinkle over the meat. 2 tbsp dehydrated onion flakes, 2 tbsp beef bouillon granules, 1 tsp onion powder, 1/2 tsp dried parsley, 1/4 tsp black pepper, 1/8 tsp celery seed, 1/8 tsp paprika.
rump roast slow cooker
To make this recipe you will need…
- chuck or rump roast cut into 4-inch sections
- salt and pepper
- dry onion soup mix
- beef broth
Products I love when making rump roast…
This rump roast recipe is so EASY and delicious – and if you’re like me, then you probably already have many of these items on hand! OR maybe you have never made a roast in the pressure cooker or slow cooker before, & you might be a bit nervous – but you’re going to love the how delicious this dinner is. I have made a list below of the things I absolutely can’t live without when it comes to making this awesome dinner.
If you are looking for some serious comfort food – this is definitely it! It’s incredible!
Scroll to the bottom for the Printable Recipe
how to cook a rump roast
If you love this rump roast recipe, you’re going to love these other delicious dinner recipes too. Please click each link below to find the easy, printable recipe!
Spinach & Sausage One-Pan Alfredo
Rotisserie Chicken Bacon Ranch Tacos
Instant Pot Garlic Pork Tenderloin
Better than Take Out Instant Pot Beef Broccoli
Instant Pot BBQ Chicken Thighs
Crazy Easy Instant Pot Bacon Mac and Cheese
Comfort Food – Instant Pot Chicken Noodle Casserole
Instant Pot Sweet & Spicy Pork Tenderloin
Be sure to check out our Oven Roast Beef too!
beef chuck roast
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Don’t miss these other fantastic recipes…
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Rump Roast
Ingredients
- 3 lb rump roast grass-fed if possible
- 5-6 red & russet potatoes *opt - washed & halved
- 2-3 large carrots- peeled & chopped *opt
- 1/2 white onion - chopped *opt
- 2 cups beef broth
- 2 pkt dry onion soup mix
- 2 tsp table salt
- 1 tsp pepper
Instructions
- Slice the meat into large chunks & place in the pressure cooker pot. If adding veggies, place them in here at this time too.
- Add soup mix, broth, salt & pepper & cover.
- Make sure vent is set to seal position, set on manual for 60 minutes.
- Natural release for 20 minutes, then quick release.
- Transfer beef to a serving platter & shred with two forks.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Mike says
When do you put the veggies in when using the instapot?
Gina Kleinworth says
My apologies – you add them with the meat at the beginning.
Jaslyn says
This doesn’t over cook the potatoes and carrots. When doing a normal chuck roast I add them and only cook for 10 minutes??
Rae Marburger says
Just curious, when should I add the beef broth?
😆 just kidding. It wasn’t in the recipe, but I put it on just before setting my Instant Pot. Have a blessed day!
Gina Kleinworth says
Thanks for letting me know. I made the update. Somehow it must have been missed when transferring it over to an IP recipe. Sorry about that.
Amanda says
Is this supposed to be on high? It only says custom for 60 minutes.
Gina Kleinworth says
All pressure cookers default to high since most don’t have an option for high or low. So yes, high.
Abigail says
If I’m using only half the amount of roast, do I also cut down the coming time?
Gina Kleinworth says
So it’s a bit tricky with pressure cooking & it depends on the size of your cooker. Are you using a 6-quart cooker? Generally, you’ll want to cut the ingredients in half, keep the cooking time the same – but most importantly, don’t use less than 1.5 cups of liquid. If the pot doesn’t have that minimum amount of liquid, it won’t be able to properly come to pressure. So for this recipe, I recommend keeping that 2 cups of broth & reduce the other ingredients just to be safe.
Tammy Shearing says
meat fell apart beautifully! will def be doing this recipe again.
Shellie says
What size instant pot are you using? And when you say cover, do you mean like cover the inside pot with a piece of foil or are you meaning put the instant pot lid on?
Thanks,
Fixing this tonight.
Shellie Mitchell
Gina Kleinworth says
Hi there –
I have a link to my IP in the “products I love” section of the post. But it can be made with either a 6 or 8 quart. No need to alter the volume of the liquid for either size & yes, by cover I meant to put the lid on.
Happy cooking!
Abbie says
Hello! Do you still use two tsp of salt if not including carrots and potatoes?
Gina Kleinworth says
There will probably be enough salt in the beef broth in that case. You can always salt later to taste if needed. I always er on the side of less and add more as needed.
Sheryl says
I was super excited to make this, very easy. I sliced my rump roast into 1” thick steaks. Dumped everything in gave it a stir and placed the carrots on top. It took about 23 min to come to full pressure. We like richer favors, so I’m going to doctor up the leftovers for beef on a bun for tomorrow. We are a family of 4 with 2 teens, lots leftover.
Liz says
My family wants this every week. Only difference is, I used beef granules.
Candy Johannes says
I have made this recipe a few times. I add mushrooms and seasonings but otherwise make it just as written. It is easily the best recipe! The beef is so tender. We love it!
Kay says
Even the kids loved this. I didn’t add vegetables but served it over mashed white sweet potatoes (cause that’s all I had) and used the juice from the meat as a kind of gravy over it all. It was delicious. The meat was very tender and juicy. I didn’t shred it. I served it in chunks over the potatoes. Also, I used Beefy onion soup mix. I had about 1.8lbs of beef and I read a comment on here of someone asking if you would cut the time down for less meat, to which the response was not to cut the time. I kept the time as is and kept all the other ingredients the same as for tbe 3lb beef and it turned out perfect.
Gina Kleinworth says
Fantastic!!!! I’m so glad to hear that. We love it too!