Instant Pot Rump Roast – Tender, Savory Fast & Easy

This savory Instant Pot Rump Roast Recipe goes beyond just cooking a rump roast… It combines techniques, ingredient selection, and efficient cooking methods to create a savory and tender rump roast that can be enjoyed as a centerpiece for a special occasion, Sunday dinner, or an easy weeknight family dinner. 

Instant Pot Rump Roast 

Using an Instant Pot not only saves time but also helps lock in flavors and moisture. The pressure cooking method ensures that your meat cooks evenly quickly, resulting in a tender and delicious dish roast in a fraction of the time it usually takes!

Key Ingredients

Rump Roast: Rump roast is an affordable choice for this recipe, prized for its marbling that boosts flavor. The pressure cooking method tenderizes it perfectly, making it a cost-effective option for a flavorful roast!

Aromatics: The use of onions and garlic in the recipe not only adds flavor but also serves as the aromatic base. These ingredients create a fragrant and flavorful backdrop for the roast.

Umami Boost: Worcestershire sauce and tomato paste are both umami-rich ingredients. Umami is one of the five basic tastes (alongside sweet, sour, bitter, and salty) and adds depth and so much flavor to your roast.

Thyme & Rosemary: Dried thyme and rosemary are classic herbs for beef dishes. They provide earthy and aromatic notes that complement the meat’s flavor. Using dried herbs ensures that their flavors infuse evenly throughout the dish.

My Tips & Tricks

If your roast is frozen, you’ve gotta give it some time to thaw… Pop that baby in the fridge the day before, and you’ll be golden. Trust me, trying to cook a frozen roast in the Instant Pot? Not worth the hassle!

Now, let’s talk seasoning… Don’t be shy! Generously coat that rump roast with salt and pepper. I mean generously. You want flavor in every bite.

Hit that “Sauté” button on your instant pot and drizzle in a tablespoon of olive oil. Once it’s hot, toss in your diced onion and minced garlic. Let them sizzle and soften, stirring every now and then. You’ll know they’re ready when they’re fragrant and translucent.

Pro Tip: Don’t skip the onion and garlic! They’re the flavor base of this dish, and they add so much depth. Plus, they’ll make your kitchen smell amazing.

Now, here’s the star of the show: the roast! Plop it right into the pot and sear it on all sides until it’s beautifully browned. This is crucial, folks. This searing step, also known as the Maillard reaction, is where all that delicious flavor comes from. It creates this amazing crust and locks in the juices. Basically, it’s the secret to a tender, flavorful roast.

I know it might seem like an extra step, but trust me, searing is non-negotiable! It makes a world of difference. You want that gorgeous brown crust, not just a sad, pale roast. So, take your time, get that sear right, and you’ll be rewarded with the most delicious rump roast ever!

While that roast is getting its sear on – and smelling amazing – let’s whip up our flavor bomb! Grab a small bowl and toss in a cup of beef broth. Now, for the good stuff: two tablespoons of Worcestershire sauce. Seriously, that stuff adds a depth you won’t believe. Then, a tablespoon of tomato paste – just a little to thicken things up and add a touch of sweetness. And don’t forget the herbs.. They’re going to infuse the roast with all that cozy, savory goodness. Give it all a good whisk, and bam! You’ve got your flavorful cooking liquid ready to go.

My Little Secret: I like to taste this mixture before I pour it over the roast. Just a little dip with a spoon, and you can adjust the seasonings if you want. Maybe a pinch more thyme? A dash more Worcestershire? It’s your roast, make it your own!

Alright, roast is seared, right? Perfect! Now, carefully pour that delicious mixture right over the top. You’ll see it start to bubble and sizzle around the edges – that’s a good sign! You’re basically creating a flavorful steam bath for your roast. Trust me, it’s going to be fall-apart tender and absolutely packed with flavor.

Cook in the Instant Pot

Okay, lid on tight! Now, set that Instant Pot to high pressure and let it cook for a solid 60 minutes. Trust me, this is the magic number for a fall-apart tender roast. You want it to basically melt in your mouth, right?

Now, here’s where we practice a little patience. Once that timer dings, don’t rush! Let the pressure release naturally for about 10 minutes. This is super important. It lets the meat relax and keeps all those delicious juices inside. Think of it like letting your roast have a little spa treatment.

My Little Tip: I know it’s tempting to do a quick release right away, but resist! Quick releases can make your roast tough, and nobody wants that. Those 10 minutes of natural release? They’re worth it.

After those 10 minutes are up, go ahead and use the quick release to get rid of any remaining pressure. You’ll hear that little whoosh, and then you’re ready to open the lid and behold your masterpiece! You’re going to have the most tender, flavorful rump roast you’ve ever tasted.

Resting Meat

Carefully pull that gorgeous rump roast out of the Instant Pot. It’s gonna be super tender, so handle it with love. Now, here’s the golden rule: let it rest! Give it a solid 10 minutes to just chill out. This is crucial, folks. It lets all those juices redistribute, so you get a perfectly juicy, tender slice every time.

My Little Trick: Seriously, don’t skip the resting part! I know you’re probably drooling by now, but those 10 minutes make a world of difference. Think of it as letting the roast take a little nap after all that hard work.

Now, for slicing. You want to slice it thin and against the grain. That’s the secret to getting those melt-in-your-mouth pieces. You’ll see the grain of the meat, just slice perpendicular to it!

Bonus Tip: Don’t toss that cooking liquid! It’s basically liquid gold. Strain it, and you’ve got the most amazing au jus. It’s rich, it’s flavorful, it’s basically a flavor explosion in a gravy boat. Drizzle it over your sliced roast, and you’ll be in heaven.

Personal Touch: That au jus? Sometimes, I like to thicken it up just a touch with a little cornstarch slurry. It gives it a nice, silky texture. But honestly, it’s delicious just as it is. It’s like all the flavors from the roast and the seasonings got together and had a party in your Instant Pot!

One-Pot Dinner Variation

Add baby carrots and baby potatoes to the Instant Pot along with the rump roast to make it a complete one-pot meal. Here’s how to do it:

1. After searing the rump roast and before adding the cooking liquid mixture, you can place the baby carrots and baby potatoes in the Instant Pot. You can use approximately 1-2 cups of each, or adjust the quantity to your liking.
2. If you add vegetables, it’s a good idea to add a bit more liquid to ensure there’s enough moisture for the vegetables to cook and to create sufficient steam for pressure cooking. You can add an extra 1/2 to 1 cup of beef broth or even water to the pot. This added liquid will help create steam and maintain the right pressure during the cooking process.
3. Make sure to season the vegetables with a pinch of salt and black pepper as well to enhance their flavor.
4. Once you’ve added the vegetables and extra liquid, proceed with the recipe as usual. The additional ingredients will cook along with the rump roast, absorbing the flavors of the seasonings and creating a complete and delicious meal.

Adding vegetables complements this recipe, creating a balanced combination of flavors, and saves you time and effort on preparing side dishes separately. Just make sure that there’s enough moisture in the pot to accommodate the extra ingredients, and you’ll have a fantastic one-pot meal.

Pairing

This rump roast deserves some seriously good company! you can’t go wrong with classic creamy mashed potatoes, they’re like the ultimate comfort food hug. Or, if you’re feeling a bit fancy, scalloped potatoes are always a crowd-pleaser – those layers of cheesy goodness? For something fresh and vibrant, I absolutely adore pairing this roast with a bright Green Goddess salad or a sweet and tangy strawberry salad. The contrast of the rich, savory roast with the crisp, refreshing salad is just chef’s kiss.

Of course, you need some bread to mop up all that delicious au jus! Soft sourdough rolls are a dream, or if you’re feeling adventurous, whip up a loaf of my easy sourdough bread for beginners – it’s surprisingly simple and so satisfying. Oh, and Candied yams or roasted baby carrots add a touch of sweetness and color to the plate, and they’re just plain delicious. Basically, anything that soaks up that rich, flavorful sauce is a winner in my book!

How to Store Leftovers

Rump roast can make excellent leftovers. Store any leftovers in an airtight container for up to 5 days in the fridge. You can use leftover roast beef slices for sandwiches, salads, or even stir-fries. The flavorful cooking liquid can be used as a base for soups or beef stew.

Instant Pot Rump Roast -Tender & Easy Recipe

Savory and tender instant pot rump roast is perfect as a centerpiece for a special occasion, Sunday dinner, or an easy weeknight family dinner!

4.84 from 6 votes

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Course: Meats

Cuisine: American

Prep Time: 18 minutes minutes

Cook Time: 1 hour hour

Additional Time: 10 minutes minutes

Total Time: 1 hour hour 28 minutes minutes

Servings: 8 servings

Author: Juliea Huffaker

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Ingredients

• 3-4 lb rump roast
• 1 tbsp olive oil
• 1 onion diced
• 3 cloves garlic minced
• 1 cup beef stock
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 2 tsp dried thyme
• 2 tsp dried rosemary
• Salt and black pepper to taste

Instructions

• If you  have a frozen roast, let in thaw in the fridge the day before.
• Start by seasoning the 3-4 lb rump roast generously with salt and black pepper.
• Set your Electric Pressure Cooker to the "Sauté" function and heat 1 tablespoon of olive oil.
• Add the diced onion and minced garlic to the pot. Cook them until they soften, stirring occasionally.
• Once the onion and garlic are softened, add the rump roast to the bottom of the pot and sear it on all sides until it's nicely browned. This step helps lock in the flavors and gives the roast a nice crust. Searing the rump roast before pressure cooking it is crucial. This process, known as the Maillard reaction, creates a flavorful crust on the meat and enhances its overall taste. It's a technique used to develop complex flavors, and slow the natural release of moisture from the meat.
• While the roast is searing, in a small bowl, mix together 1 cup of beef broth, 2 tablespoons of Worcestershire sauce, 1 tablespoon of tomato paste, 2 teaspoons of dried thyme, and 2 teaspoons of dried rosemary. This mixture will be the flavorful cooking liquid for the roast.
• After searing the roast, pour the prepared mixture over the rump roast in the Instant Pot.
• Close the Instant Pot lid and set it to cook on high pressure for 60 minutes of cook time. This will ensure the roast becomes tender and flavorful.
• Once the cooking time is up, allow the pressure to release naturally for about 10 minutes. Then, use the quick release to release any remaining pressure. Natural Pressure Release: Allowing the pressure to release naturally for about 10 minutes after cooking is complete is a crucial step. It helps the meat relax and keeps it moist and tender. Quick releases can cause the meat to seize up and become tougher.
• Carefully remove the rump roast from the Instant Pot and let it rest for 10 extra minutes before slicing thin and against the grain. Resting allows the juices to redistribute within the meat, keeping it juicy and tender. How to cut rump roast!

Notes

Optionally, you can strain the cooking liquid from the Instant Pot and serve it as a sauce over the sliced rump roast. This sauce will be rich and flavorful, adding extra depth to your dish. Au Jus: Straining and serving the cooking liquid as a sauce is an excellent way to utilize all the flavors that have developed during the cooking process. It's a practical and flavorful way to enhance the dish.

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