Name: Instant Pot Rump Roast Recipe
Ingredients: 3-4 lb Rump Roast: The star of the show! When selecting your rump roast, look for a cut that is well-marbled with fat. Marbling is key to a juicy and flavorful roast, as the fat renders down during cooking, basting the meat from within and keeping it moist. A 3-4 pound roast is ideal for feeding a family of four to six, with potential leftovers for sandwiches or other meals. You can often find rump roasts labeled as bottom round roast – these are essentially the same cut. If you prefer a leaner roast, you can trim some of the excess fat from the exterior, but don’t trim it too aggressively as some fat is necessary for optimal flavor and moisture. Consider sourcing your roast from a reputable butcher or grocery store to ensure quality and freshness. Grass-fed beef, while often leaner, can also be used, but you might consider adding a tablespoon of olive oil to the cooking liquid to further enhance moisture.; 2 tablespoons Olive Oil: Olive oil is essential for searing the rump roast. Searing is a critical step that shouldn’t be skipped. It not only develops a beautiful, flavorful crust on the outside of the roast through the Maillard reaction, but it also helps to lock in the juices, keeping the roast tender during pressure cooking. Opt for extra virgin olive oil for its richer flavor and higher smoke point, which is important for searing at high heat. If you don’t have olive oil, other high-heat cooking oils like avocado oil, canola oil, or vegetable oil can be used as substitutes. However, olive oil contributes a subtle fruity and peppery note that complements the beef beautifully.; 1 large Yellow Onion, sliced: Onions are the aromatic foundation of many savory dishes, and this rump roast is no exception. Yellow onions are preferred for their balanced flavor – they are not as pungent as white onions nor as sweet as red onions. Slicing the onion allows it to release its flavor effectively into the cooking liquid, infusing the roast with a subtle sweetness and depth. As the onion cooks in the Instant Pot, it will soften and almost melt into the gravy, adding body and richness. If you don’t have yellow onions, white onions can be used as a substitute, although they are slightly more pungent. You could also use a couple of shallots for a milder, more delicate onion flavor.; 4 cloves Garlic, minced: Garlic is another essential aromatic that adds a pungent, savory depth to the rump roast. Freshly minced garlic is always recommended for the best flavor. Minced garlic readily releases its aromatic compounds, permeating the roast and the gravy with its characteristic pungent and slightly sweet notes. If you are short on time, you can use pre-minced garlic from a jar, but the flavor will be slightly less vibrant. For an even more intense garlic flavor, you could roast the garlic cloves before mincing them – roasted garlic has a sweeter, mellower, and more complex flavor profile.; 1 cup Beef Broth: Beef broth serves as the primary cooking liquid in this Instant Pot recipe. It not only provides moisture for pressure cooking but also adds a rich, beefy flavor that complements the roast. Opt for low-sodium beef broth to control the saltiness of the dish. You can also use homemade beef broth for an even more flavorful result. If you don’t have beef broth on hand, you can substitute beef bouillon cubes or paste dissolved in water. For a richer flavor, you can use bone broth instead of regular beef broth. Consider using unsalted or low-sodium broth, especially if your beef bouillon or Worcestershire sauce is already salty.; 1/4 cup Worcestershire Sauce: Worcestershire sauce is a secret weapon in many savory dishes, and it adds a complex umami depth to this rump roast. It’s a fermented condiment with a tangy, savory, and slightly sweet flavor profile. Worcestershire sauce enhances the beefy flavor of the roast, adds a hint of acidity to balance the richness, and contributes to the overall complexity of the gravy. If you don’t have Worcestershire sauce, you can substitute soy sauce or tamari (for a gluten-free option) with a touch of brown sugar and vinegar to mimic the flavor profile. Alternatively, a combination of balsamic vinegar and fish sauce can also be used as a substitute, though the flavor will be slightly different.; 1 tablespoon Dried Thyme: Thyme is a classic herb that pairs beautifully with beef. It has an earthy, slightly lemony, and subtly minty flavor that complements the richness of the rump roast. Dried thyme is convenient and readily available, and its flavor intensifies as it cooks. If you prefer fresh thyme, you can use 3 tablespoons of fresh thyme leaves instead of dried. Other herbs that pair well with beef and can be used as substitutes for thyme include rosemary, oregano, and bay leaves. For a more robust herbal flavor, you could add a combination of thyme, rosemary, and oregano.; 1 teaspoon Dried Rosemary: Rosemary is another robust herb that complements beef wonderfully. It has a piney, slightly peppery, and aromatic flavor that adds a distinctive note to the roast. Dried rosemary is potent, so a little goes a long way. If using fresh rosemary, use 3 teaspoons of fresh rosemary leaves. Rosemary and thyme are classic partners and work synergistically to enhance the flavor of the roast. If you’re not a fan of rosemary, you can omit it or substitute it with another herb like oregano or marjoram.; 1 teaspoon Salt: Salt is essential for seasoning and enhancing the natural flavors of the ingredients. It’s crucial for bringing out the best in the beef and the other aromatics. Use kosher salt or sea salt for best results, as they are less processed and have a cleaner flavor than table salt. Adjust the amount of salt to your preference, keeping in mind that beef broth and Worcestershire sauce also contain sodium. It’s always better to start with less salt and add more to taste at the end.; 1/2 teaspoon Black Pepper: Black pepper adds a subtle warmth and spice to the rump roast. Freshly ground black pepper is always recommended for the most vibrant flavor. It complements the other seasonings and adds a layer of complexity to the overall taste. Adjust the amount of pepper to your preference. You can also use white pepper for a milder peppery flavor, or red pepper flakes for a touch of heat.; Optional: 1 tablespoon Cornstarch + 2 tablespoons Cold Water (for gravy): Cornstarch slurry is used to thicken the cooking liquid into a luscious gravy at the end of the cooking process. This step is optional, but highly recommended if you desire a richer, thicker gravy to serve with your rump roast. Mixing cornstarch with cold water before adding it to the hot liquid prevents clumping and ensures a smooth gravy. If you prefer a thicker gravy, you can increase the amount of cornstarch slightly. Alternatively, you can use arrowroot powder or tapioca starch as gluten-free thickening agents.

Ingredients

Scale

3–4 lb Rump Roast: The star of the show! When selecting your rump roast, look for a cut that is well-marbled with fat. Marbling is key to a juicy and flavorful roast, as the fat renders down during cooking, basting the meat from within and keeping it moist. A 3-4 pound roast is ideal for feeding a family of four to six, with potential leftovers for sandwiches or other meals. You can often find rump roasts labeled as bottom round roast – these are essentially the same cut. If you prefer a leaner roast, you can trim some of the excess fat from the exterior, but don’t trim it too aggressively as some fat is necessary for optimal flavor and moisture. Consider sourcing your roast from a reputable butcher or grocery store to ensure quality and freshness. Grass-fed beef, while often leaner, can also be used, but you might consider adding a tablespoon of olive oil to the cooking liquid to further enhance moisture.

2 tablespoons Olive Oil: Olive oil is essential for searing the rump roast. Searing is a critical step that shouldn’t be skipped. It not only develops a beautiful, flavorful crust on the outside of the roast through the Maillard reaction, but it also helps to lock in the juices, keeping the roast tender during pressure cooking. Opt for extra virgin olive oil for its richer flavor and higher smoke point, which is important for searing at high heat. If you don’t have olive oil, other high-heat cooking oils like avocado oil, canola oil, or vegetable oil can be used as substitutes. However, olive oil contributes a subtle fruity and peppery note that complements the beef beautifully.

1 large Yellow Onion, sliced: Onions are the aromatic foundation of many savory dishes, and this rump roast is no exception. Yellow onions are preferred for their balanced flavor – they are not as pungent as white onions nor as sweet as red onions. Slicing the onion allows it to release its flavor effectively into the cooking liquid, infusing the roast with a subtle sweetness and depth. As the onion cooks in the Instant Pot, it will soften and almost melt into the gravy, adding body and richness. If you don’t have yellow onions, white onions can be used as a substitute, although they are slightly more pungent. You could also use a couple of shallots for a milder, more delicate onion flavor.

4 cloves Garlic, minced: Garlic is another essential aromatic that adds a pungent, savory depth to the rump roast. Freshly minced garlic is always recommended for the best flavor. Minced garlic readily releases its aromatic compounds, permeating the roast and the gravy with its characteristic pungent and slightly sweet notes. If you are short on time, you can use pre-minced garlic from a jar, but the flavor will be slightly less vibrant. For an even more intense garlic flavor, you could roast the garlic cloves before mincing them – roasted garlic has a sweeter, mellower, and more complex flavor profile.

1 cup Beef Broth: Beef broth serves as the primary cooking liquid in this Instant Pot recipe. It not only provides moisture for pressure cooking but also adds a rich, beefy flavor that complements the roast. Opt for low-sodium beef broth to control the saltiness of the dish. You can also use homemade beef broth for an even more flavorful result. If you don’t have beef broth on hand, you can substitute beef bouillon cubes or paste dissolved in water. For a richer flavor, you can use bone broth instead of regular beef broth. Consider using unsalted or low-sodium broth, especially if your beef bouillon or Worcestershire sauce is already salty.

1/4 cup Worcestershire Sauce: Worcestershire sauce is a secret weapon in many savory dishes, and it adds a complex umami depth to this rump roast. It’s a fermented condiment with a tangy, savory, and slightly sweet flavor profile. Worcestershire sauce enhances the beefy flavor of the roast, adds a hint of acidity to balance the richness, and contributes to the overall complexity of the gravy. If you don’t have Worcestershire sauce, you can substitute soy sauce or tamari (for a gluten-free option) with a touch of brown sugar and vinegar to mimic the flavor profile. Alternatively, a combination of balsamic vinegar and fish sauce can also be used as a substitute, though the flavor will be slightly different.

1 tablespoon Dried Thyme: Thyme is a classic herb that pairs beautifully with beef. It has an earthy, slightly lemony, and subtly minty flavor that complements the richness of the rump roast. Dried thyme is convenient and readily available, and its flavor intensifies as it cooks. If you prefer fresh thyme, you can use 3 tablespoons of fresh thyme leaves instead of dried. Other herbs that pair well with beef and can be used as substitutes for thyme include rosemary, oregano, and bay leaves. For a more robust herbal flavor, you could add a combination of thyme, rosemary, and oregano.

1 teaspoon Dried Rosemary: Rosemary is another robust herb that complements beef wonderfully. It has a piney, slightly peppery, and aromatic flavor that adds a distinctive note to the roast. Dried rosemary is potent, so a little goes a long way. If using fresh rosemary, use 3 teaspoons of fresh rosemary leaves. Rosemary and thyme are classic partners and work synergistically to enhance the flavor of the roast. If you’re not a fan of rosemary, you can omit it or substitute it with another herb like oregano or marjoram.

1 teaspoon Salt: Salt is essential for seasoning and enhancing the natural flavors of the ingredients. It’s crucial for bringing out the best in the beef and the other aromatics. Use kosher salt or sea salt for best results, as they are less processed and have a cleaner flavor than table salt. Adjust the amount of salt to your preference, keeping in mind that beef broth and Worcestershire sauce also contain sodium. It’s always better to start with less salt and add more to taste at the end.

1/2 teaspoon Black Pepper: Black pepper adds a subtle warmth and spice to the rump roast. Freshly ground black pepper is always recommended for the most vibrant flavor. It complements the other seasonings and adds a layer of complexity to the overall taste. Adjust the amount of pepper to your preference. You can also use white pepper for a milder peppery flavor, or red pepper flakes for a touch of heat.

Optional: 1 tablespoon Cornstarch + 2 tablespoons Cold Water (for gravy): Cornstarch slurry is used to thicken the cooking liquid into a luscious gravy at the end of the cooking process. This step is optional, but highly recommended if you desire a richer, thicker gravy to serve with your rump roast. Mixing cornstarch with cold water before adding it to the hot liquid prevents clumping and ensures a smooth gravy. If you prefer a thicker gravy, you can increase the amount of cornstarch slightly. Alternatively, you can use arrowroot powder or tapioca starch as gluten-free thickening agents.

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Instructions

Prepare the Roast and Seasoning: Begin by patting the rump roast dry with paper towels. This step is important because a dry surface will sear much better than a wet one, promoting the Maillard reaction and creating a beautiful crust. In a small bowl, combine the dried thyme, dried rosemary, salt, and black pepper. This is your dry rub, and it will infuse the roast with aromatic herbs and savory seasoning. Generously rub this herb mixture all over the rump roast, ensuring that all sides are evenly coated. Don’t be shy with the seasoning – it will create a flavorful crust and penetrate the meat during cooking.

Sear the Rump Roast: Turn your Instant Pot to the “Sauté” function and select “High” heat. Add the olive oil to the Instant Pot pot and let it heat up until it shimmers. This indicates that the oil is hot enough for searing. Carefully place the seasoned rump roast into the hot Instant Pot pot. Sear the roast on all sides until it is nicely browned, about 2-3 minutes per side. Searing is a critical step for developing flavor and locking in juices. Don’t overcrowd the pot; sear the roast in batches if necessary to ensure proper browning. A good sear will create a flavorful crust that enhances the overall taste of the roast. Once seared, remove the roast from the Instant Pot and set it aside on a plate.

Sauté Aromatics: In the same Instant Pot pot, with the remaining oil and flavorful browned bits from searing (fond), add the sliced yellow onion. Sauté the onion until it becomes softened and translucent, about 3-5 minutes. Stir occasionally to prevent sticking and ensure even cooking. Once the onion is softened, add the minced garlic to the pot and sauté for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing the onions and garlic in the fond created from searing the roast will deglaze the pot and release all those flavorful browned bits, adding depth to the gravy.

Deglaze and Add Liquids: Pour the beef broth into the Instant Pot pot, scraping up any browned bits from the bottom of the pot with a spatula or wooden spoon. This process is called deglazing and is essential for preventing the “Burn” notice on your Instant Pot and for incorporating all the flavorful fond into the cooking liquid. Add the Worcestershire sauce to the beef broth. Stir to combine all the liquids and ensure that the browned bits are fully dissolved. The beef broth and Worcestershire sauce form the base of your flavorful cooking liquid and gravy.

Pressure Cook the Roast: Place the seared rump roast back into the Instant Pot pot, nestled into the onion and garlic mixture and submerged partially in the beef broth and Worcestershire sauce liquid. Secure the Instant Pot lid, ensuring that the pressure valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the cooking time to 60 minutes for a 3-4 pound roast. The cooking time may need to be adjusted slightly depending on the exact weight and thickness of your roast – a general guideline is about 20 minutes per pound for rump roast.

Natural Pressure Release: Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 20 minutes. Natural pressure release is crucial for tenderizing tougher cuts of meat like rump roast. It allows the internal temperature of the roast to slowly equalize and prevents the meat fibers from seizing up, resulting in a more tender and juicy roast. After 20 minutes of natural pressure release, carefully quick release any remaining pressure by moving the pressure valve to the “Venting” position. Be cautious of the steam release, and use a kitchen towel or utensil to move the valve to avoid burns.

Rest the Roast: Once all pressure is released and the Instant Pot pin has dropped, carefully remove the lid. Transfer the rump roast from the Instant Pot to a cutting board and tent it loosely with foil. Let the roast rest for at least 10-15 minutes before carving. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. While the roast is resting, you can prepare the gravy.

Make the Gravy (Optional): If you desire a thicker gravy, turn the Instant Pot back to the “Sauté” function on “Normal” heat. In a small bowl, whisk together the cornstarch and cold water until smooth to create a cornstarch slurry. Pour the cornstarch slurry into the cooking liquid in the Instant Pot and stir continuously. Bring the liquid to a simmer and cook, stirring constantly, until the gravy thickens to your desired consistency. This usually takes just a few minutes. If the gravy becomes too thick, you can thin it out with a little more beef broth or water. Taste the gravy and adjust seasoning with salt and pepper if needed.

Carve and Serve: After the roast has rested, carve it against the grain into slices. Serving against the grain ensures maximum tenderness. Arrange the slices on a serving platter and spoon the gravy generously over the roast. Garnish with fresh parsley or thyme, if desired, for a pop of color and freshness. Serve immediately and enjoy your tender and delicious Instant Pot Rump Roast!

Nutrition

Serving Size: one normal portion
Calories: 350-450
Sugar: 2-4g
Sodium: 500-700mg
Fat: 15-25g
Saturated Fat: 6-10g
Carbohydrates: 5-10g
Fiber: 1-2g
Protein: 40-50g
Cholesterol: 150-200mg