Rump Roast – Crock Pot or Pressure Cooker 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.

rump roast and gravy with parsley in a skillet

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.


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.

rump roast seared in a heavy bottom skillet

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.


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!

rump roast and gravy with curly parsley

Some other Crock Pot recipes I think you will love are Crock Pot Sausage and Peppers and Crock Pot Pot Roast!

5 from 1 vote
rump roast and gravy with curly parsley
Rump Roast - Crock Pot or Pressure Cooker
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
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.


Course: dinner, Main Course
Cuisine: American
Servings: 6
Calories: 300 kcal
  • 2 Tablespoons Avocado Oil
  • Salt and Pepper
  • 1 2-4 LB Rump Roast
  • 1 Cup Beef broth
For the Gravy
  • 2 Tablespoons Butter
  • 1/4 Cup Flour or 1/2 teaspoon Xanthan Gum
  • Beef broth for consistency
For Instant Pot
  1. Cut the roast into 4 quarters and season with salt and pepper.  

  2. Heat the Instant Pot using the "sauté" function on the highest setting.  When the screen reads "hot" add the avocado oil.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. After the roast is finished, remove it to a plate and set aside (leave the juices in the pot for the gravy).  

  8. 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
  1. Cut the roast into 4 quarters and season with salt and pepper.  

  2. 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.

  3. 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.

  4. 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.

Recipe Notes
  1. If you are here for low carb recipes, you will want to use the xanthan gum to thicken the gravy.  

⭐ Did you make this Rump Roast Recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer

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. #instantpotrecipes #crockpotrecipes #slowcookerrecipes

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    • Summer Apodaca
    • December 12, 2018

    I threw mine in crock pot and it was shreding up super tender in 10 hrs! Easy peasy!

    • Mimi Conwell
    • November 18, 2018

    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

      • jenniferbanz
      • November 19, 2018

      I personally prefer the pressure cooker

    • Beth
    • October 22, 2018

    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
    • October 15, 2018

    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.

      • jenniferbanz
      • October 15, 2018

      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.

    • Lauren
    • September 3, 2018

    Going to throw this in the crock pot now and should be done by 6 pm.
    I’ll review then; looks good 🙂

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