Instant Pot Sunday Dinner Pot Roast—a simple roast and gravy recipe that has only a handful ingredients. It’s tender and flavorful and the gravy is perfect. Use your Instant Pot to make this roast in a fraction of the time it takes in the oven.
Note: the SLOW COOKER instructions are listed in the recipe card below
Instant Pot Sunday Dinner Pot Roast
This pot roast recipe needs to be in your back pocket for Sunday dinners. It is basic and simple. But just because it has plain ingredients doesn’t mean it’s boring. This roast is so flavorful, tender and addicting. I don’t know if I’ve ever eaten a roast that I’ve enjoyed more. Greg had to leave to go pick up Reagan from work and he was like, “I don’t want to leave, I just want to keep eating!”
This pot roast recipe starts with a rump roast. It’s my new favorite roast to make in the Instant Pot. It turns out juicy, tender, and flavorful. The main thing I like about rump roast is that it has MUCH less fat to discard than a chuck roast. You get more bang for the buck with a rump roast. Because there’s not much fat and grease you don’t even need to strain the broth to make gravy!
The secret to lots of flavor in your pot roast is to cut the roast into quarters and then sear the meat for just a few minutes before pressure cooking it. This does add a few minutes and a bit of effort but I think you’ll be really happy with the results. By quartering the roast you will only need to use a 60 minute pressure cook time as opposed to a 90 minute pressure cook time if you kept it in one big piece.
Try this Instant Pot pot roast recipe and I bet you’ll hear a lot of compliments! It truly is so delicious and really quite easy. Serve the pot roast with mashed potatoes and corn for an ultimate Sunday dinner experience.
More Must Try Instant Pot Beef Recipes…
Instant Pot Round Steak and Gravy
Instant Pot Garlic Butter Steak Bites
Instant Pot French Onion Pot Roast
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Instant Pot Sunday Dinner Pot Roast
- Prep Time: 25 minutes
- Cook Time: 60 minutes (plus full natural pressure release)
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
Description
A simple roast and gravy recipe that has only a handful ingredients. It’s tender and flavorful and the gravy is perfect.
Ingredients
- 2 1/2 to 3 pounds rump roast, trimmed of excess fat and patted dry
- 1 tsp kosher salt
- 1/2 tsp pepper
- 2 Tbsp olive oil
- 2 tsp Better than Bouillon Beef Base
- 2 cups water
- 2 Tbsp butter
- 3 Tbsp flour
Instructions
Instant Pot Instructions:
- Cut excess fat off of the roast. Cut it into four equal pieces. Pat it dry with paper towels. Sprinkle the salt and pepper evenly over each piece of roast and rub it in.
- Turn Instant Pot to sauté setting. When the display says HOT add in the oil and swirl it around. Place each piece of meat into the pot and let it sit and brown for 4 minutes. Use tongs to turn pieces over and brown for another 4 minutes. Use tongs to place the meat on a plate.
- Pour the water into the pot and scrape bottom of pot so that nothing is sticking. Add in the bouillon and let it dissolve. Add in the meat. Cancel the sauté setting.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 60 minutes. When time is up let the pot sit for a full natural pressure release (it will be about 15-20 minutes). Remove the lid.
- Place roast on a cutting board. Set aside.
- Melt the butter in a glass measuring cup in the microwave and then use a whisk to stir in the flour until it is smooth and creamy and there are no lumps. Turn Instant Pot to sauté setting. Stir in the flour mixture until smooth. Let it simmer for about 4-5 minutes, or until thickened and flour taste has cooked out. Taste test and add salt and pepper to taste.
- Slice or shred the roast across the grain. Serve with the gravy and enjoy!
Slow Cooker Instructions:
- Cut excess fat off of the roast. Cut it into four equal pieces. Pat it dry with paper towels. Sprinkle the salt and pepper evenly over each piece of roast and rub it in.
- Heat a pan over medium high heat. Add in the oil and swirl it around. Place each piece of meat into the pan and let it sit and brown for 4 minutes. Use tongs to turn pieces over and brown for another 4 minutes. Use tongs to place meat into slow cooker.
- Pour water and bouillon into slow cooker.
- Cover and cook on low for 8-12 hours, or until tender.
- Melt the butter in a glass measuring cup in the microwave and then use a whisk to stir in the flour until it is smooth and creamy and there are no lumps. Stir the mixture into the slow cooker. Cook without the lid on high for 30 minutes, or until gravy is thickened.
- Taste test and add salt and pepper to taste.
- Slice or shred the roast across the grain. Serve with the gravy and enjoy!
- Category: Beef
- Method: Instant Pot or Slow Cooker
Order Your Copy Of The 365 Days Of Pressure Cooking Cookbook
The 365 Days of Pressure Cooking Cookbook is a recipe book with over 365 different easy and approachable electric pressure cooker (Instant Pot) dinner recipes. There’s also a chapter with breakfasts, appetizers and side dishes. The recipes in this book are generally fast, easy and approachable. Oh, and don’t forget DELICIOUS!
*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.
Keeper go to recipe! Thank you!
★★★★★
Thanks for the 5 stars Susan!
Can almond flour or arrowroot be used instead of flour?
I’m sure it could!
Can this be made with pork?
Yes you could use a pork roast (like pork butt)
How disappointing. I made this recipe and loved it so I bought the cookbook only to find out it is not in there.
★★★★★
Yes sorry Jeremy. This recipe I just made and posted on April 17th 2021, so how could it be inside a book that came out in December 2020? The newer recipes on my blog will not be in the cookbook. I hope this makes sense and helps!
Is this recipe “Instant Pot Sunday Dinner Pot Roast” included in your new version of the
“365 Days of Pressure Cooking” cookbook?
No it’s not. This is a new recipe 🙂