This Fail Proof Rump Roast recipe will give you tender rump roast every time. This recipe gives instructions for using the Crock Pot or an Instant Pot Pressure Cooker.
Related: I get all of my grass fed beef and pasture raised chicken from Butcher Box. Read my honest review here.
The thing with Rump Roast is that it is a super lean roast. This is unlike other roasts that have a lot of fat and connective tissue throughout that breaks down when it is cooked, making the roast more tender.
RUMP ROAST VS. CHUCK ROAST
This also means that a chuck roast can shrink significantly depending on how much fat and connective tissue there is. I like to use a rump roast for that specific reason. It doesn't shrink as much as other, fattier roasts. But the down side is that it takes longer to breakdown and get tender.
This tough cut of meat needs to be cooked in a Pressure Cooker, or low and slow in a Crock Pot.
If you are having trouble finding a rump roast, you can also find a similar roast called a "Bottom Round Roast." I found this rump roast at Wal-Mart.
To get started, I seasoned my rump roast and then seared it in a heavy bottom skillet. You could also sear it in your Instant Pot using the Saute' function, if using your pot. I actually prefer to use my stove top and a heavy bottom skillet to sear the meat because the roast gets kind of cumbersome and hard to manage in the Instant Pot. If you cut the roast into smaller pieces, this will not be a problem.
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To sear any meat, or for general high heat cooking, I like to use Avocado oil. Avocado oil has a higher smoke point than olive oil or butter and it is tasty too!
After I got the roast seared on all sides, I transferred it to my Instant Pot (or Crock Pot). I also added a cup of beef broth.
My rump roast was 2.5 pounds. If you want the roast to cook faster, you can cut it into smaller pieces. This roast here was cut into 4 pieces and then placed in the Instant Pot.
HOW TO MAKE A TENDER RUMP ROAST
What I have learned while making rump roast, or actually any roast, is that if you check your roast and it is still tough, you need to let it cook longer. The longer you cook it, the more tender it will get.
With the Instant Pot, I set my cooking time for 35 minutes initially, let the pressure release for 10 minutes, and it was still tough. I then put it in for another 15 minutes, followed by another 10 minute natural pressure release.
If you leave the roast whole, it will take over an hour to get tender in the Instant Pot. The cooking time in a Crock Pot is 10 hours on low. I can tell you it is well worth the wait!
Some other Crock Pot recipes I think you will love are Crock Pot Sausage and Peppers and Crock Pot Pot Roast!
⭐ Did you make this Rump Roast Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Rump Roast - Crock Pot or Pressure Cooker
- 2 Tablespoons avocado oil (Click here for my favorite brand on Amazon)
- kosher salt and pepper
- 1 2-4 LB Rump Roast
- 1 Cup Beef broth
For the Gravy
- 2 Tablespoons Butter
- ¼ Cup Flour or ½ teaspoon Xanthan Gum
- Beef broth for consistency
For Instant Pot
- Cut the roast into 4 quarters and season with salt and pepper.
- Heat the Instant Pot using the "sauté" function on the highest setting. When the screen reads "hot" add the avocado oil.
- Add the roast to the pot, 2 pieces at a time, and sear until a brown crust forms. Remove from the pot and set aside. Press the "cancel" button.
- Add the beef broth to the pot and scrape any browned bits from the bottom. Add all of the roast back to the pot, place the lid, and set the valve to "sealing." Press the "meat" function and adjust the time to 45 minutes.
- When the cooking time is finished, let the pot naturally release the pressure for 10 minutes, then release the rest of the pressure using a quick release.
- Remove the lid and check the roast. If it shreds easily, it is finished. If it is still tough, place the lid back on and set the timer for 15 additional minutes, followed again by a 10 minute natural release. Cooking time will depend on the size of the roast. If you are having trouble getting the lid back on, run the underside under cold water for a few seconds to cool it down.
- After the roast is finished, remove it to a plate and set aside (leave the juices in the pot for the gravy).
- For the gravy, set the Instant pot back on sauté and add the butter and flour or xanthan gum. Whisk thoroughly so there are no lumps and bring to a boil. If the gravy seems too thick, add beef broth a little at a time until it is your preferred thickness. Taste for seasoning and add salt an pepper if necessary.
For Crock Pot
- Cut the roast into 4 quarters and season with salt and pepper.
- Using a heavy bottom skillet over high heat, add the avocado oil followed by the roast. Add the roast pieces and sear on all sides until a brown crust forms. Remove from the pan and add to the Crock Pot.
- Add the beef broth to the crock pot with the roast, place the lid, and set the Crock Pot on low for 10 hours. The roast is finished when it is easily shredded with 2 forks.
- For the gravy, add the juices from the crock pot to a sauce pan over hi heat. Add the butter and the flour or xanthan gum. Whisk thoroughly so there are no lumps. Bring to a boil. Add more beef broth if the gravy is too thick. Taste for seasoning and add salt and pepper if necessary.
- If you are here for low carb recipes, you will want to use the xanthan gum to thicken the gravy.
- What is Xanthan Gum?
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Tracy Rebelak says
Husband says: “best roast he has ever had!” Which is a huge compliment cause he loved his Grandma’s and his Dad’s roast! I added paprika and minced garlic to the roast once it was on the crockpot. Definitely a make again!
We had a Rump Roast in our freezer with no idea of what to do with it since we are not a fan of very lean roasts…I prepared this ( Instant pot ) almost exact to the recipe except added a bit of garlic powder with my seasoning and also a diced onion prior to turning the pot on after browning. Based on other reviews I went with 55 minutes of cooking followed by 15 minutes of natural release…this was so tender and the gravy was super easy, I used the Xanthan gum to thicken …this one is a keeper and will be used often!
Beck & Bulow says
I’m sure this is just due to my lack of expertise, but this pie took me closer to 4 hours rather than the 2hr 45min stated in the recipe. If you’re not very fast at chopping, build in some extra time! and please visit us: https://www.beckandbulow.com
Lisa Snyder says
Will adding carrots, celery and potatoes and time to this recipe and if so how much time?
Robin Smith says
If I wanted to add onions, when would be a good time to do that? The last half hour in the crock pot? Or saute with the gravy and then add? Thanks!
Delicious! i love how simple the ingredients are. I just added some onions & they were done, super tender, 8 hours in crockpot. Definitely a keeper!
It’s 540 in the morning just put my roast in the crockpot with broth...I will add onions,carrots later on.....can’t wait to taste this!
Courtney Derritt says
I have to admit I was so scared to try this out in the crockpot because I was thinking it would be tough if I let it cook for ten hours. I will say after I he tenth hour I opened the crockpot and tried to take out a portion with my fork and it slid off like melted butter!!! I will make this a regular occasion to make pot roast. What I also did to heighten the flavor was add pressed garlic to the broth before I slow cooked it. Amazing!!!
Barb Dombrowski says
I had a roast just under 3 lbs & I cut it into 4 pieces, like in the recipe. I made this in my Instant Pot. I also put in chunks of carrot, a couple of onions quartered & 8 smaller red potatoes & cooked it for an hour. It was DELICIOUS! My carrots & potatoes could have maybe cooked for less time but we did not mind at all. Enjoy!
Absolutely wonderful. My husband thanked me several times for a tasty dinner. Thank you!
Wanda Duckworth says
can this be cooked in an old pressure cooker? I still have my Moms
Your recipe worked perfectly! I used my Instapot, cut my meat into 2 pieces, cooked for the first 45m as suggested, checked and put it again for the 15m. It turned out perfect. Honestly, I was skeptical after I opened it the first time, worried my meat would be tough, as usual. What a difference that extra bit made. Hubby said, "Wow, you're really getting good at this meat thing".
Does cutting up the rump roast shorten the crock pot time?
Since rump roast is so tough it would need the full cooking time, even if cut up
Can I add carrots to the insta pot recipe? Do I put them in from the start?
You can but I would put them in when the roast is finished cooking, then set the instant pot to cook for 1 minute then do a quick release
Jennifer Perritte says
Question - can I leave it in the instant pot longer so I don’t have to worry about it not being done or would it produce dry meat? I was thinking about setting it for 1:15 just to make sure it was done. Is that okay?
I don't think it would dry it out.
Andrew Sullivan says
I assume that well done is your only option when using a pressure cooker. All of my roasts ( one hour for 3lb) turn out very tender but also very dry.
Was going to prepare one in crock pot and one in pressure cooker to see which yielded best results but find I need to make one tomorrow and don't have time to fuss with that. Which is more tender? pressure cooker or slow cooker? Thank you.
I would say the pressure cooker
My natural foods market was having a sale on Rump Roasts. I never buy them since my past experience has always been they are too dry. But my budget convinced me to buy 1 get one free.
I stumbled on your recipe and all I can say is WOW! I love how super fall apart tender this roast! I used my slow cooker & it is the bomb! Served with salad & cauli-rice.....thanks for the recipe! PS; As I'm writing this I have the free roast thawing on counter....can't wait to make it again!
So glad it worked out for you and what a deal on the roast!
Laney P says
I pressure cooked for recommended 25 minutes, but had to add 15 min to tenderize. Gravy was easy - & added more pepper, roasted garlic, ½ t Liquid Aminos and a couple drops white truffle oil. Yum!
So glad you liked it!
Was this grass fed or conventional beef? Not sure it would matter, I assume the time would be the same? Trying it now.
It was conventional
I cooked exactly as directed in thecrock pot overnight for 10 hours and it fell apart but was bone dry. I was very disappointed to have ruined the whole roast. I was hoping this would've been the recipe I'd been looking for for so long.
Stephen Sorrow says
Thank you for sharing this recipe. I cooked this today for my family and our only regret was not making a double recipe! Perfect and deliciously simple.
I had no idea a lean roast could be cooked this way. Cooked as directed for 11 hours in a crock pot and it literally fell apart. I added veggies (carrots, potatoes, celery, onions, bell peppers) at the 5 hour mark.
Noreen Lerz says
Is it possible to add onion, carrots and potatoes to the crock pot recipe. Thx!
Yes, that would work great
Hannah Archibald says
Just started using my instant pot and I love your recipe! I made my gravy with a little fresh thyme and a teaspoon of maple syrup. Was delicious and because of the pressure cooker I ate it for lunch! Hahahahaha amazing
Summer Apodaca says
I threw mine in crock pot and it was shreding up super tender in 10 hrs! Easy peasy!
Mimi Conwell says
Anyone have an opinion on which makes for the better roast, crockpot or pressure cooker? I have the choice when I start this recipe tomorrow morning. :)---Mimi
I personally prefer the pressure cooker
Just made this and it was very good. I added half an onion and some sliced carrots. It was done in 6 hours.
John Keenan says
I made this yesterday and contemplation of having a nice Sunday dinner. I followed all the instructions using a crockpot and setting it on low for an anticipated 10 hours. After being away from home for a while I returned and after seven hours in the crockpot the meat thermometer was showing 190°, highest possible reading on my particular thermometer so I removed it And sliced it only to find that it was well over done and completely dried out. I ended up slicing and dicing it up to add to my dogs food.
It's almost a given that meat cooked in the slow cooker is going to be over temperature. You probably should have left it to cook the recommended time so the meat will fall apart. It takes a while for the tissues to break down, especially because rump roast is so lean. If you wanted beef to slice, such as roast beef, you would need to use a different cut of meat. https://www.beefitswhatsfordinner.com/cuts/collection/33339/best-beef-cuts-for-oven-roasting
Rump roasts can generally be cooked two different ways-one , roasted in the oven until medium/rare on the inside and then rested for 10 minutes and cut in thin slices against the grain. This produces what most people think of as "roast beef" , and two , the roast is seasoned , browned in a skillet then placed in a crock pot , dutch oven or appliance such as an Insta Pot and gently braised for hours until tender. This produces what most people think of as "pot roast". The time it takes varies a LOT between different heat sources and just takes some trial and error - but generally you can expect that a beef pot roast will require 10-12 hrs to cook in a crock pot on low. Taking it out at the 7hr mark just leaves you with meat that is cooked , but there has not been enough time for the collagen or connective fibers in the muscle to dissolve so it is as tough as nails ! Trust me , we've all been there ! Nothing is as disappointing as spending a ton of money on a piece of meat only to be eating shoe leather ! Don't give up , just try ,try again - pretty soon you'll be filling up your cooker in the morning and coming home to delicious meals at night !
Thank you, Carrie. I did just what you said-I cooked a rump roast for a few hours and produced meat HARDER than my boot leather! And I had made it to feed my sister’s family because she was working 5 12-15 hour shifts in a row in the ICU!! So instead, I asked my husband to bring them KFC!! However, I looked up to see what I did wrong with this rump roast and came upon your site. THANK YOU, thank you. I hadn’t done much wrong since I’m still cooking the shoe leather, I mean, rump roast-except that I also added the vegetables last night, so they will be mush. You have cheered me up, taught me, and enabled me to buy rump roast in the future.
Going to throw this in the crock pot now and should be done by 6 pm.
I'll review then; looks good 🙂