Name: Instant Pot Gingersnap Pot Roast
Ingredients: 1 ½ tsp kosher salt; ½ tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried parsley; ½ tsp dried thyme; ½ tsp dried rosemary; 2 ½ – 3 pounds rump roast, cut in half; 2 Tbsp olive oil; 2 cups beef broth; 2 Tbsp tomato paste; 2 Tbsp red wine vinegar (or other type of vinegar); 4-6 ounces ginger snaps; Salt and pepper to taste; Milk, to thin out if needed

Description

An easy rump roast recipe with an interesting ingredient in the gravy…gingersnaps! They give the gravy a sweet and spicy flavor that is very unique.

Ingredients

Scale

1 1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 1/2 – 3 pounds rump roast, cut in half
2 Tbsp olive oil
2 cups beef broth
2 Tbsp tomato paste
2 Tbsp red wine vinegar (or other type of vinegar)
4–6 ounces ginger snaps
Salt and pepper to taste
Milk, to thin out if needed

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Instructions

Instant Pot Instructions:

In a small bowl stir together the salt, pepper, garlic powder, onion powder, parsley, thyme and rosemary.
Cut the fat cap off the roast. Rub the seasoning mixture all over the roast.
Turn Instant Pot to sauté. When display says hot add in the oil and swirl around. Add in the roast pieces and brown on each side for about 3 minutes.
Remove roast and pour in the broth. Scrape bottom of pot so that nothing is sticking. Add the roast back into the pot. Add in the tomato paste and vinegar.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 70 minutes. When time is up let the pot release pressure naturally (15-20 minutes). Remove the lid.
Move roast to cutting board and shred.
Stir the gingersnaps into the liquid in the pot. They will dissolve almost immediately and thicken the juices into a gravy. Salt and pepper to taste. If needed, thin the gravy out with milk.
Serve roast with gravy.

Slow Cooker Instructions:

In a small bowl stir together the salt, pepper, garlic powder, onion powder, parsley, thyme and rosemary.
Cut the fat cap off the roast. Rub the seasoning mixture all over the roast.
Heat a pan over medium high heat. Add in the oil and swirl around. Add in the roast pieces and brown on each side for about 3 minutes.
Remove roast and move to slow cooker. Pour in the broth. Add in the tomato paste and vinegar.
Cover and cook on low for 8-10 hours.
Move roast to cutting board and shred.
Stir the gingersnaps into the liquid in the slow cooker. They will dissolve almost immediately and thicken the juices into a gravy. Salt and pepper to taste. If needed, thin the gravy out with milk.
Serve roast with gravy.