Rump Roast

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).

Course dinner

Cuisine American

Keyword beef, roast

Prep Time 10

Cook Time 1

Slow Release 20

Servings people

Calories 493kcal

Author Gina Kleinworth

Ingredients

3 lb rump roast grass-fed if possible
6 potatoes 5-6 red & russet *opt - washed & halved
3 carrots 2-3 large - peeled & chopped *opt
½ white onion - chopped *opt
2 cups beef broth
2 pkt dry onion soup mix
2 tsp table salt
1 tsp pepper

US Customary - Metric

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

**Slow Cooker Method...

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.

Nutrition