Instant Pot 3-Ingredient Rump Roast–an easy beginner recipe for the Instant Pot. Beef pot roast is cooked until tender in the electric pressure cooker. If desired you can also make carrots and potatoes with the roast.
Get the Slow Cooker 3-Ingredient Rump Roast recipe here
Instant Pot 3-Ingredient Rump Roast
This recipe was sent to me by a reader named Kathy. It’s a super easy recipe that you don’t have to spend much time putting together…dump and go!
The rump roast does, however, take a while to get tender, even in the Instant Pot. I used a 90 minute pressure cooking time! That’s a long time for the Instant Pot. However, it takes a tough piece of meat and makes it fork tender. It doesn’t fall apart but it is easily shreddable or sliceable.
The potatoes and carrots are an optional step. You add them in later and let them cook for only 4-5 minutes. If you tried to add them at the beginning they would be complete mush.
The broth and drippings make an easy gravy. All you have to do is stir in a cornstarch slurry and let it thicken up. The roast rump doesn’t have much fat on it so there is not a lot of grease.
This dinner makes a perfect dish for Sunday dinner…or really any night of the week!
What ingredients do I need to make rump roast?
- Rump roast–I used a 2-3 pound roast. If your roast is bigger than that I suggest cutting it in half.
- Water–or low sodium beef broth
- Onion soup mix–you can also make your own from scratch
- Au jus gravy mix packet–you can also make your own from scratch
- Baby carrots–you can also use sliced and peeled carrots. These are optional.
- Russet potatoes–peeled and cut into chunks. You can also use yellow potatoes.
- Cornstarch–to thicken the gravy. You can also use flour or arrowroot.
How do I make rump roast in the Instant Pot?
- Add ingredients into Instant Pot: Place your trimmed roast in your Instant Pot. Pour in the water. Sprinkle the packet of onion soup mix over the roast. Sprinkle your packet of au jus gravy mix on top of the roast. If you’d like to add more flavor and color you can sear the meat on all sides in a little bit of olive oil on the sauté setting before pressure cooking.
- Pressure cook: Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 90 minutes on high pressure. The pot will take about 10 minutes to build pressure and then will start counting down from 90.
- No potatoes and carrots option: Once the time is up let the pot sit there for another 15 minutes (display will read L0:15) and then move the valve to venting. Remove the lid. Potatoes and carrots option: Once the time is up move the valve to venting. Remove the lid. Add in the potatoes and carrots. Replace the lid and set the valve to sealing. Set the manual/pressure cook button to 4 minutes (for less soft vegetables) or 5 minutes (or softer vegetables). When the time is up let the pot sit there for 10-15 minutes (L0:10) and then move the valve to venting.
- To make the gravy: Place the meat and vegetables on a platter and set aside. Turn the Instant Pot to the sauté setting. Make a cornstarch slurry in a small bowl. Stir together 2 Tbsp of cornstarch and 2 Tbsp of cold water until smooth. Stir the slurry into the pot. Whisk. It should thicken the sauce very quickly. Salt and pepper to taste.
- Serve the gravy with the roast and optional vegetables.
Watch how to make Instant Pot 3-Ingredient Rump Roast (Video)
Notes/Tips
What pressure cooker size?
- I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in an 8 quart pot and if the roast is small enough you can make it in a 3 quart pot.
What if my roast beef is frozen?
- You can still make this recipe! Just add 20 extra minutes, so 110 minutes instead of 90 minutes.
Can I use a chuck roast instead?
- Yes you can! Use a 70 minute pressure cook time instead of a 90 minute pressure cook time.
How would you adjust this for an eye of the round roast?
- Eye of round doesn’t need as much time. I would only pressure cook it for 30 minutes. It probably will be more of a roast you cut into slices rather than a shreddable roast.
How would you adjust this recipe if you use a larger roast?
- I would cut the roast into quarters or in half and then follow the recipe as stated.
How would you adjust this recipe if you use a smaller roast?
- I would just a 75 minute pressure cooking time instead of a 90 minute pressure cooking time.
Can this recipe be gluten-free?
- Most onion soup mixes and au jus packets are not gluten free. Kroger brand, however, does not contain gluten although it is not labeled as gluten free. Try this homemade recipe and keep it on hand: 1-1/2 cups dried minced onion, 1/4 cup GF beef bouillon powder, 2-1/2 TBS onion powder, 1/2 tsp crushed celery seed, 1/2 teaspoon sugar. 5 Tablespoons of this is about equal to a packet.
How do I make this in the oven?
- Pat the roast dry with a paper towel. If you’d like you can sear in a skillet or dutch oven first over medium-high heat in a little bit of oil.
- Place roast into a roasting pan. Add in the water, onion soup mix and au jus packet. Arrange the vegetables (if using) around the meat. Place on a middle oven rack.
- Cook for 20 minutes at 375° degrees. Turn down the heat to 225° degrees and cook for 90 minutes to 2 ½ hours. Check the roast for doneness with a meat thermometer. The internal temperature should be at least 135° to 145° in the middle of the meat.
- Make gravy out of the drippings. Make a cornstarch slurry and mix together with the drippings on the stove over medium heat.
How to I make this in the slow cooker?
Visit my slow cooker recipe for crockpot instructions.
How to store leftovers
- Store leftovers in an airtight container in the refrigerator for up to 5 days. This makes excellent roast beef sandwiches.
- You can also freeze for up to 3 months.
- Make sure to use an airtight container* for best results.
More Instant Pot beef recipes you’ll love…
Instant Pot Shredded Beef Street Tacos
Instant Pot Grandma’s Sunday Roast
Instant Pot 3-Ingredient Rump Roast
- Prep Time: 5 minutes
- Cook Time: 90 minutes (plus 10 minute NPR)
- Total Time: 2 hours
- Yield: 4–6 servings 1x
Description
An easy beginner recipe for the Instant Pot. Beef pot roast is cooked until tender in the electric pressure cooker. If desired you can also make carrots and potatoes with the roast.
Ingredients
- 2–3 pounds rump roast, trimmed of excess fat
- 2 cups water
- 1 packet onion soup mix
- 1 (1 oz) au jus gravy mix packet
- Optional: 1 pound baby carrots
- Optional: 1 pound Russet potatoes, peeled and cut into chunks (or yellow potatoes, skin on)
- Cornstarch
Instructions
- Place your trimmed roast in your Instant Pot. Pour in the water. Sprinkle the packet of onion soup mix over the roast. Sprinkle your packet of au jus gravy mix on top of the roast.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 90 minutes on high pressure. The pot will take about 10 minutes to build pressure and then will start counting down from 90.
- No potatoes and carrots option: Once the time is up let the pot sit there for another 15 minutes (display will read L0:15) and then move the valve to venting. Remove the lid. Potatoes and carrots option: Once the time is up move the valve to venting. Remove the lid. Add in the potatoes and carrots. Replace the lid and set the valve to sealing. Set the manual/pressure cook button to 4 minutes (for less soft vegetables) or 5 minutes (or softer vegetables). When the time is up let the pot sit there for 10-15 minutes (L0:10) and then move the valve to venting.
- To make the gravy: Place the meat and vegetables on a platter and set aside. Turn the Instant Pot to the saute setting. Make a cornstarch slurry in a small bowl. Stir together 2 Tbsp of cornstarch and 2 Tbsp of cold water until smooth. Stir the slurry into the pot. Whisk. It should thicken the gravy very quickly.
- Serve the gravy with the roast and optional vegetables.
Notes
What if my roast is frozen? You can still make this recipe! Just add 20 extra minutes, so 110 minutes instead of 90 minutes.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
To make gluten free: Most onion soup mixes are not gluten free. Kroger brand, however, does not contain gluten although it is not labeled as gluten free. Try this homemade recipe and keep it on hand: 1-1/2 cups dried minced onion, 1/4 cup GF beef bouillon powder, 2-1/2 TBS onion powder, 1/2 tsp crushed celery seed, 1/2 teaspoon sugar. 5 Tablespoons of this is about equal to a packet.
- Category: Beef
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1/5 of 2 1/2 pounds rump roast plus serving of gravy
- Calories: 364
- Sugar: 1 g
- Sodium: 1370 mg
- Fat: 12 g
- Carbohydrates: 9 g
- Protein: 50 g
Keywords: pot roast
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Did this for the first time today… used instant pot soup bone broth instead of water… turned out great! The gravy was a little runny so maybe more corn starch?
yes you can always add in more cornstarch! Bone broth sounds great!
Question: In your experience, which cooking method makes THE BEST beef roast (regardless of the cut of meat used) – the IP or the slow-cooker?
I guess if you have enough time (up to 12 hours) I would say the slow cooker.
Hi I’m making this in my Instant Pot as we speak/type but do you mean 60 minutes instead of the 90 minutes in your recipe? My Instant Pot turns to 100 minutes after 60 minutes on the display. 90 minutes are not an option for the Instant Pot. I’ll let you know how mine turns out in a little over 60 minutes because I’m doing the veggies add in too!😋
Hi there, I can set my IP to 90 minutes. I would cook for 60 and then add another 15-30 minutes if you can
I used this recipe with beef broth. The roast and gravy make incredible hot beef sandwiches. Simple and delicious. Thank you.
★★★★★
Thanks for the 5 stars Andrew!
This turned into my first instapot recipe! Came out just as I imagined! Next time, I’ll certainly cut down the time for the tators.
★★★★★
Good work! So glad you are using your IP!
Love this recipe. Have made it twice, tonight, added turnip. I am going to have to double up on the veggies, as my husband takes more then his fair share.
★★★★★
Haha! I’m glad you both like it 🙂
Use beef broth instead of water and could use a little more salt. Otherwise it was great.
★★★★★
Glad you liked it Cheryl!!
Amazing, I can’t believe how great it tasted! Super fast!
★★★★★
Thanks for the 5 star review Caroline!
I was looking for cook time recommendations for a rump roast in my Instant pot and they vary greatly recipe to recipe. I’ve never pressure cooked one for ninety minutes. I admit I was nervous but–best result ever! It was fork tender but still could be sliced. And it was not dried out. After many so-so results in slow cooker and instant pot, this is the winner. Thank you, thank you.
★★★★★
Nice! I love to hear this Pat!
I saw this recipe but was a bit skeptical. I just made it and it was possibly the best roast I have ever made. It needed more salt and I added celery, but dang…. Bon appetite!
★★★★★
So happy to hear this Dean! Thanks so much for the 5 stars!
I will only make pot roast in my Instant Pot from now on! Followed the “meat only” version of this 3 ingredient recipe adding a teaspoon of “Better than Bouillon” beef flavor to the 2 cups of water. Best rump roast I have ever made, hands down! Fork-tender and full of rich flavor. Thickened the gravy, which was so good over the meat. Served with oven-roasted potatoes and carrots I made separately. Thank you!
★★★★★
I love hearing this Danielle! Thanks for the 5 stars!
I had my doubts on this recipe, I had tried several different ones from other sources & the roast was dry, tough & very disappointing .
I started with a 2.2 pound rump roast , seasoned it, browned & followed directions, my time was 75 mins, meat was tender, the gravy great !
Thank you!
★★★★★
So glad you had a good experience!
Hi! Would you adjust the time for a prime graded chuck roast with lots of marbling? Thanks!
I would probably use a 70 minute pressure cook time with a full natural pressure release.
I just made this for the 2nd time and its definitelynot the last. This is a great recipe, its so easy & tastes amazing. I’m so full right now but I want more!
★★★★★
Thanks Richard! So glad to hear it.
How would you adjust this for an eye of the round roast?
Eye of round doesn’t need as much time. I would only pressure cook it for 30 minutes. It probably will be more of a sliceable roast rather than a shreddable roast.
Loved this recipe with a rump roast. How would you adjust for a chuck roast, 2.25 pound?
I’d use the recipe!
Thank you-turned out perfect!
Thank you for this recipe Karen!
I’ve never cooked a roast before but bought a 3 pound rump roast at a local farmers market this past weekend and wanted to cook it in the instant pot so that it would be quicker. I followed your recipe exactly, except the natural release time was probably a little longer than 15 minutes. Also I did not add the potatoes and carrots.
But the roast came out kind of tough. It was still ok sliced thinly, especially since the gravy was delicious! My husband thinks it was tough because it was overcooked, and that we should actually have cooked it for less than 90 minutes. But I’m thinking the opposite — maybe we should actually have cooked it longer?
Also, if the answer is longer = more tender… would it be crazy to put that half of it that’s left over back in the instant pot and cook it longer? Would it possibly become more tender? As I said, I have no experience with roasts!
Also I removed most of the fat. Maybe it would have been better to leave a little more of the fat on?
I do want to try this recipe again, so I am looking forward to getting your advice!
I think you should put it back in the pot with some broth and pressure cook for another 30 minutes and see what happens! I bet it will help make it more tender.
Thank you Karen, it would
be Interesting to try that! But we have now eaten the rest of it just sliced thin with lots of the gravy.. I will definitely be trying the recipe again though!
I tried this today with a 4 pound rump roast. First I seared all sides on the sauté setting. Then I took it out and sautéed onions. I added the meat, onion soup mix, au jus mix, 2 cups water with a couple teaspoons apple cider vinegar added to it. Pressure cooked on high for 90 minutes and natural released for 5 minutes. I did a quick release after that, took the roast out (which was falling apart), added the potatoes and carrots in, and set it on high pressure for 5 minutes. It was absolutely delicious and I will be making this again!!
★★★★★
Yum sounds outstanding! Thanks Trish!
Perfect, easy and delicious. Thank you!
★★★★★
You’re welcome Darryl. Thanks for the 5 stars!
I made this for tonight’s dinner! It was amazing!!!
★★★★★
Thanks for the 5 stars Dina!
I have a chuckeye roast can I use that instead?
Yes you can!
So good.
Thank you! I’m so pleased you liked it Kathey!
Excellent!
Cleaning out my freezer and used a frozen 5-6 lb roast and it turned out great!
Thanks so much for the au jus substitution!
★★★★★
Glad you liked it Cindy! Thanks!
Easy one pot meal. It turned out wonderfully. This is a go to!
★★★★★
Thank you Donna! So glad to hear it turned out wonderfully!
After years of trying different recipes, this is the one that got top marks…and it was the easiest!
I cooked the roast the day before serving it. I put the whole roast in all the cooking liquid in the fridge overnight. Is that recommended, or should the meat be separate from the liquid? Thanks!
★★★★★
REally you could do either way Nancy!
Is there a good way to make this ahead and then reheat? For example, make the meat/gravy/vegs earlier in the day and then reheat meat/gravy, potatoes and carrots in the oven in the evening?
★★★★★
yes that is a good idea!
Super easy & super good! 😋
I want to try this recipe but I don’t have au jus mix. Is there anything I can add instead? Thanks
★★★★
Maybe this article will help you: https://missvickie.com/au-jus-substitute/
Best roast EVER !
★★★★★
So glad you liked it Fred!
Getting ready to cook this with my 2.2 lb rump roast. I have a Ninja Foodie vs Instant Pot. Will the directions be the same? Thank you!!
Yes should be the same pressure cooking time! Enjoy 🙂
First meal in my iPot!! Outstanding…and tasty!
★★★★★
Yay! good job!!!
thanks for the instructions. I have placed the meat and vegetables on a platter and set aside and then turned the Instant Pot to the saute setting. It turned out delicious.
★★★★★
Glad you liked it! 😊
I consider myself a pretty experienced instant pot cook, but I’d have never thought 90 minutes. I put some fresh onion on the bottom and a splash of apple cider vinegar in for flavor and to tenderize. What a great way to cook a rump roast! Thank you!
★★★★★
It is a long time but it tastes great! Glad you liked it too 😊
Love this recipe! Have made it a lot. Reminds me of my moms but her use to take all day on the stove. This is so much quicker. The only thing I do different is add red wine vinegar. Pour it right over the roast. Helps break down the fat and makes it very tender. Thanks for the recipe and time saved.
★★★★★
Cool! How much vinegar do you use?
Like my mother I eye it but I would say about 2-3 tablespoons.
I just found a bottom round rump roast on sale at our local grocers. Do I cook it the same length of time?
Yes that should work.
I cook with a lot of deer meat. How should the cooking time be adjusted for a 2.25 lb deer roast?
I have never once cooked with deer meat before! I am not sure. Is it pretty lean? Maybe this recipe would help you: https://www.allrecipes.com/recipe/278108/instant-pot-venison-pot-roast/
After 90 minutes my rump roast was still tough. I cooked it an additional 30 minutes and it was a little better. Even with the two packets it was bland. I should have seasoned it with salt and pepper before adding the other ingredients. I normally buy chuck roast but the store was out. I won’t buy this cut of meat again.
★★
This was an easy 1 pot meal. Roast was not as moist as I expected. Potatoes and carrots were great I am very new to use of Instant pot. I will try something else..
★★★★★
My bottom round roast is 4.5 pounds and frozen. Should I wait until it defrosts to cook it or should I cook it frozen? What amount of time should I use either way? Please advise as this is my first time making meat in my Instant Pot. Thanks!
You can make it frozen just fine. I would just increase the pressure cooking time by 15 minutes.
This will be my first time using my instapot. I’m not much of a cook so starting with something I’m sorta come with and easy. Anyway quick question I couldn’t find rump roast so I got a bottom round roast 2.47 lb. Does the time need to be adjusted due to type of cut and/or because of size? Thank you looking forward to finally giving this pot a go.
*Sorta Comfortable with*
I would try a 60 minute pressure cook time with a full natural pressure release. Good luck!
Do you have your Mini yet? What would be the largest sized Rump roast that can be done in the Mini. I love Pot Roasts but, sometimes, just want a plain, old-fashion beef roast. This looks like it may be it! And, I assume all other directions would be the same?
Whatever you can fit into the pot! You may need to cut it to fit in the pot. All instructions will be the same.
The smallest roast I could find was almost 3 lb. I just cut it in half (make sure to cut in the direction that gives it equal fat on both pieces) and it fit perfectly in my mini. And now I get two roast dinners!
This will be the first recipe in our new Instant Pot! Have read recipe, and all comments. I think I have it covered.. Will cook this weekend. Will update the results, good, bad, or ugly. Old man(71) using new technology..
Jimmy you got this!!
In instant pot, now, 60 minutes to go, then add carrots and potatoes. Will update.
Finished. Came out perfect. I was a little skeptical about the potatoes and carrots cooking in 5 minutes, but they were perfect. I am now officially hooked on da Instant Pot. Thank you. Now to find more of your recipes.
JimmyJames
So glad you liked it!!!
This was absolutely amazing. My husband can,t stop raving about it!!!
★★★★★
So glad that he liked it! That’s always a good feeling 🙂
Is there any adjustment to the cooking time for a 3.5 lb rump roast in the 6 qt instant pot duo nova?
Should be the same recipe! Good luck and enjoy!
I can confirm I used that same recipe with a similar sized roast and the same instant pot and it was cooked thoroughly and was tender. I would prefer it to have been just a bit more tender as I like mine soft enough to pull it apart with a fork. I’m unsure if longer cooking times would help with that or not. It was really really GOOD. The whole family raved.
★★★★★
Thanks so much for sharing your experience Ashley!
I made this last night. Perfection! My husband said I should make my roasts like this all the time. I think I will!
★★★★★
Yay! So happy you and your husband enjoyed it!
This Recipe is absolutely delicious and easy! Could you use the same ingredients in a Slow Cooker ( if you don’t own an Insta-Pot)?
★★★★★
Yes here is the crockpot version: https://www.365daysofcrockpot.com/slow-cooker-3-ingredient-rump-roast/
Followed recipe except that I added penzey’s beef seasoning instead au jus mix. 90 minutes was perfect – fork tender.
★★★★★
I hear good things about penzey’s. I need to try them!
this looks delicious, hopefully I will not ruin it.
You got this.
90 minutes for thawed rump roast with potatoes and baby carrots for 5 minutes and the saute for gravy was just great!!!!!!
★★★★★
Good to hear Ronald!!
I was hesitant to cook my beautiful rump roast in the IP after seeing several negative reviews on other recipes. This one seemed to be pretty positive, so gave it a try. Absolute perfection! I didn’t have any aus jus mix, so followed your link and whipped up a batch. I started with a frozen roast and did manual pressure for 110 minutes, waited 15 minutes and then added my carrots & potatoes for 4 minutes. It was all cooked perfectly and not mush. The roast was fork tender, yet didn’t just shred and fall apart. I was able to have nice slices of flavorful beef. Definitely a keeper. Thanks for the great recipe.
★★★★★
So glad to hear this JoElle!
Fabulous!
★★★★
Thanks!
Can you use a pork roast?
★★★★
you could use a pork butt, picnic or shoulder.
I am using a 3 lb.
pork butt. I have it set for 30 mins. Other then the time and the kind of meat, i am following you recipe to the tee. Wish me luck.
★★★★
I don’t think that will be enough time. I would have at least double that.
After 30 mins it read 160 on the thermometer. After i trimmed the fat it probably only weighed 2lbs.
★★★★
Was it tender?
No and so dry it was awful
how much time did you end up cooking it for?
I haven’t tried this yet but Pinning it to try this week. I just noticed and love the fact that you have an option to 2x the recipe or even 3x it. I absolutely appreciate that very much since we are a family of 6. Two grown men and 3 teen boys + me…yea…they can eat. Thanks for that and for all the awesome recipes you have here. I’m going Pin Crazy today.
I have one 10 year old boy and he is such a big eater. My grocery bill would be crazy large if I had 3 boys!!
Hi Karen…..I love your recipes. I got my Instant Pot this Christmas and use a lot…..3 or 4 times at least , a week. But have not yet done a roast. We live in the country and at the moment I am driving for 2 to 3 hours a day, taking my husband into the city for cancer treatment. If it is a late appointment, I do not feel like cooking. I think I will be making this roast this week. I find it hard to risk beef, at the price it is, on an ew recipe, but I shall bite the bullet and do it. I have never bought packets, like Au Jus. What are they? Can I substitute beef broth ? I do not like using something that might have preservatives or artificial colouring , ext. in it. If beef is on sale this week, I will be making this recipe . Thanks.
Hi Karen, I’m sorry to hear about your husband. I hope he can get the care he needs. The Au Jus packet is sort of like a flavoring/gravy packet. It is processed so you probably wouldn’t want it. But you can make your own au jus…here is a link to a recipe: https://creativehomemaking.com/recipes/mixes/homemade-au-jus-mix/
Hi. So I made this recipe last night won’t have to rush home and cook for the rest of the week. I made the Au Jus, thanks for forwarding me a link. dinner tasted great. But my 1.35 kg. sirloin tip ( that was all they had on special this week) was dry and at 90 minutes was really over done. What did I do wrong. I also mad the Three ingredient peach cobbler. Julian really loved that. At 10 minutes the topping was mushy so I put it back on for 4 more minutes and then to make sure it was done, I up it under the broiler to colour it up. I used frozen peaches. Because they were frozen, should I have added time to begin with ? I’ll be making variations of this recipe again, many times I am sure. Thank you. You are a great resource.
yes with frozen peaches I would think it would need more time.
I bet sirloin tip isn’t a good cut for the instant pot. It’s probably too tender. Sorry it didn’t work out well!!
Sounds good! Been looking for an easy recipe for daughter learning to cook. When I crock pot a roast I use red wine as only liquid- comes out heavenly ….Can we do that in an instant pot??
★★★★
Not exactly sure but this might help you: https://www.hippressurecooking.com/liquor/
Working away from home for extended periods of time. I’m always looking for something easy to prepare. This meal prepared in an instant pot was not only easy it was awesome! Followed your recipe and had the best meal I’ve had in a long time. Thank you very much!!!
★★★★★
Oh that is so great John! I’m glad you liked it 🙂
I followed to the T and this is a great recipe! I am making it again today.
Glad you liked it!
How much time would I do to cook a 1.3 pound rump roast?
Thanks!!
60-70 should be good
Hi Karen I have a 3qt Instant pot, would I just half every ingredient.. even the water??
Read this article 🙂 https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/
Thank you for that info I am buying a 1.5 lb chuck roast and will be adding half lb potatoes and half lb carrots so if I understand correctly would I only need 1 cup of liquid? And per your previous comment only 60 mins in pressure cooker then 4 mins for potatoes and carrots??
yes that would be great.
This was the recipe that finally did it, I have been challenged to get started, and it was terrific! For some reason, I just couldn’t get the nerve to fire up my 3Qt
Instapot! I almost ate the whole roast. Thank You!
★★★★★
WAHOOOOOO!!!!
Hi!
What if you have a 6 lb roast? I’m new to Instant Pot…thank you!!!
I’d cut it in half and double the other ingredients. Cook for an additional 10 minutes.
If you are looking for a bottom round roast Instant Pot recipe, don’t look any further.
I spent about 30 minutes frantically searching for a recipe for bottom round roast online this afternoon. I had already invited family to dinner and I planned to use my Instant Pot, but every recipe I found didn’t have good reviews. I had almost given up when I found this one. And I’m glad I did.
Unfortunately, I didn’t have an Au Jus packet so I ended up using two onion soup mix packets instead. And I didn’t put any veggies in. Now… I really hate not following a new recipe, and I typically refuse to leave feedback in situations when I haven’t followed a recipe. (I really hate reviews like that.) But in this case, I’m going to break my rule. Everyone loved this roast. The roast I used was 2.7 lbs. I was nervous about putting it in for 1.5 hours, but I did it. And then I let it release naturally for 15 mins, as instructed. The middle 1/3 of the roast was a little dry but the outer thirds shredded like a traditional pot roast.
The thing I’m not 100% sure of is if that center 1/3, which sliced beautifully and was perfectly fine with some gravy, would have shredded like the rest of it if I had let it go longer. Or if it would have dried out if I let it go longer. Next time I may try it for 100 minutes and do a full natural release…just to see.
★★★★★
Hi Trish, thanks for sharing your experience. I bet it would have been perfect at the 100 minute mark!! Or you could halve the roast next time and set it for a little less time.
Karen, thanks so much for sharing this. I put 2 roasts in my 8 qt pot, added 3 cloves of garlic and a large yellow onion cut in half. Cooked 90 minutes then added a bag of baby red potatoes and a bag of baby carrots for 8 more minutes. Best roast I have ever made in 30 years. Great gravy from the juice as well. Fresh hot corn bread with honey butter and the family loved it.
Thanks again for this wonderful meal.
★★★★★
Sounds like a fantastic meal!!! So glad you liked it.
This recipe 2-3 lb rump roast is for 90 min. I;m seeing another recipe, Grandma’s Sunday Roast it’s only baked for 30 or 60 minutes. It this due to the different cuts of meat??
yep exactly 🙂
I have tried many instant pot pot roast recipes but this is definitely “the OnE”. my whole family loved it and it was so easy! I took some advise from the comments, however, and only added 1 cup of broth for the cooking liquid and that was plenty. Thank you! I will be using your website again!!
I’m so glad you loved it!
Loved it! Made this in my pressure cooker, I don’t have an instant pot. This was amazing. This is only the second recipe I have made in the pressure cooker. I was skeptical of the potatoes having enough flavor, but definitely not issue with this recipe. The husband loved it too. Thanks so much for sharing. Great instructions, great recipe! Highly recommend this one!
So glad you enjoyed it Kathleen!
This looks amazing!! I can’t wait to try it. All your recipes that I have made have come out great. Thanks.
Most Instant Pot recipes call for corn starch for thickening of gravy. Wouldn’t flour work as well?
yes it would!
WOW was this good. My kids said it was the best tasting roast they had ever had, and I have made some good ones. The flavor from just two packets is amazing. Too easy. Now we can have a good roast on a weekday. Thanks.
★★★★★
DELICIOUS!!! Soupy Pot Roast has been my favorite home cooked meal since childhood. This was spot on…just like mom’s!!!!
Nice! So glad to hear 🙂
What adjustments for. 4.7 pound rump roast?
I’d cut it in half or quarter it and keep the cooking time the same.
I am having husband try this for dinner tomorrow..do I use the rack for the roast? We are beginners but so far so good
you don’t need to use the rack for this recipe
I only have gravy mix not au jus mix hope it turns out okay. I cant wait to try.
I am trying this recipe on a 2.18 lb eye of the round roast. Do you think it will tenderize the same? I couldnt find any good instant pot eye of the round roast recipes
From my quick search on the internet I think that it will cook similarly. It is a lean and tough piece of meat so the longer cooking time will be good for it, I think.
Would I have to make any adjustments to the recipe if I am using a 3.5 lb roast in a 8 qt Instant Pot?
Nope I’d keep it the same 🙂
What is npr
natural pressure release. let it sit until the pot releases pressure on its own.
Thank you for this great recipe!! Can I put my roast in frozen and if so how much longer would I need to cook it?
Hi Kathie, yes you can put it in frozen. I would add 20 extra minutes.
Have you made this using a chuck roast?
yes it will work great too!
Dear KAREN,
This was the recipe that finally did it, I have been challenged to get started, and it was terrific! For some reason, I just couldn’t get the nerve to fire up my 3Qt
Instapot! I almost ate the whole roast. Thank You!
★★★★★
Good job Joseph! That is great. I really want to get a 3 quart. Maybe for Christmas or prime day!
Karen thanks for the recipe that Rump Roast was excellent and tender I cut it against the grain it had a great flavor I will make it again my husband liked it to
★★★★★
This is great to hear Gerda!!
Potatoes and carrots version – When the 90 minutes are up, do we use a Quick Release and then add the veggies and cook for 5 more minutes? Or let it NPR for 15 minutes and then continue with your instructions?
Do a quick release at 90 minutes. Add in potatoes and carrots. Then add 5 minutes to pressure cooker. Then do a NPR if you have time for best results.
I have a 1 and a 1/2 lb. roast. How long should I pressure it for?
It probably won’t hurt it to cook for the 90 minutes but I’m thinking you could cut it down to about 75 minutes.
My sister finally made this recipe. We had a 3-pound chuck roast so she followed the directions except cooked it for 60 minutes. We went to the store to buy potatoes and lost track of time so when we got back it had been sitting there at LO:42. Yikes. Then we added about 1 pound of small red unpeeled potatoes (cut in half) and 1 pound of baby carrots, set it to pressure for 4 more minutes, then NPR of 10 minutes. Removed the meat and veggies, added the slurry (we used potato starch instead of cornstarch) until it thickened a bit.
After eating I told my sister I was renaming this recipe to BEST EVER IP ROAST and that we would never need another recipe! We have tried other recipes and while they were good, this one was absolutely perfect!
Niki
★★★★★
wow this was fun to read! thanks for sharing Niki!