This is the rump roast I make when I want something simple that is still delicious. It comes out tender, easy to shred, and packed with protein without requiring anything complicated. I've made this both in the Instant Pot and the crock pot depending on what my day looks like. Both methods work, it just comes down to how much time you have.
Rump Roast Tips Before You Start
If you've ever had a tough rump roast, it's usually not the cut, it's the method. This is a leaner roast, so it needs the right cooking approach to break down and become tender.
I'll show you exactly how I make it in both the Instant Pot and the crock pot so you can choose what works best for your schedule.
The goal is the same either way: a roast that shreds easily and actually tastes good, not dry or bland.
If you want something a little more forgiving, chuck roast is a great option because it has more fat and tends to stay juicy more easily. I use it in my Instant Pot pot roast recipe, and it's a good choice if you want a more traditional pot roast texture.
Rump Roast in the Instant Pot or Crock Pot
Both the Instant Pot and crock pot are great ways to cook a rump roast, and I use both depending on what my day looks like.
The Instant Pot is perfect when you need something fast. You can still get a tender, shreddable roast in about an hour without planning ahead.
The crock pot is the more hands-off option. It takes longer, but you can set it in the morning and come back to a roast that falls apart easily.
Both methods work, so it really just comes down to how much time you have and how you like to cook.
Ingredients for Rump Roast
Here's everything you need to make this rump roast. The full printable recipe card is toward the bottom of the page.
- Rump roast: This is a leaner cut of beef, which is why it can turn out tough if it's not cooked the right way. Cooking it low and slow or under pressure is what breaks it down and makes it tender.
- Beef broth: This adds flavor and gives you the base for the gravy at the end. You don't need anything fancy here, just a good basic broth or stock.
- Avocado oil: I use this for searing because it has a high smoke point, but any neutral oil will work.
- Gravy thickener: You can use flour for a traditional gravy, or xanthan gum if you want to keep it low carb. I've done both and they both work, it just depends on how you eat.
How to make it in the Instant Pot
This is the method I use when I need something faster but still want a tender, shreddable roast. It's surprisingly reliable once you know the timing.
- Cut the rump roast into 3 to 4 large pieces and season all sides with salt and pepper.
- Turn the Instant Pot to the sauté setting on high. Once it's hot, add the avocado oil and sear the roast pieces in batches until a deep brown crust forms on all sides. Don't rush this step, it adds a lot of flavor. Remove the roast and set aside.
- Pour in the beef broth and use a spoon to scrape up any browned bits from the bottom of the pot. This adds flavor and helps prevent the burn warning.
- Add the roast back into the pot, secure the lid, and set the valve to sealing. Cook on high pressure for 45 minutes.
- When the cooking time is finished, let the pressure release naturally for 10 minutes, then carefully release the remaining pressure.
- Check the roast. It should shred easily with a fork. If it still feels a little firm, put the lid back on and cook for another 10 to 15 minutes, followed by another short natural release.
- Remove the roast and set it aside, leaving the liquid in the pot for the gravy.
- To make the gravy, turn the Instant Pot back to sauté. In a small bowl, mix the xanthan gum with the melted butter first to help prevent lumps, then whisk it into the cooking liquid. If you're using flour, you can add it directly with the butter and whisk until smooth.
- Let the gravy simmer until thickened, adding more broth if needed to reach your preferred consistency. Taste and adjust with salt and pepper if needed.
If you want a low carb gravy option, I use my keto gravy recipe as a guide for getting the right consistency and flavor without flour.
How to Make it in the Crock Pot
This is the method I use when I want something completely hands-off. It takes longer, but it's the easiest way to get a tender, fall-apart roast.
- Cut the rump roast into 3 to 4 large pieces and season all sides generously with salt and pepper.
- Heat a large skillet over high heat and add the avocado oil. Once the oil is hot, sear the roast pieces on all sides until a deep brown crust forms. This step adds a lot of flavor, so I don't skip it.
- Transfer the seared roast to the crock pot and pour in the beef broth.
- Cover and cook on low for about 8 to 10 hours. The exact time will depend on the size of your roast, but it's done when it shreds easily with a fork. If it still feels tough, it just needs more time.
- Once the roast is finished, remove it from the crock pot and set it aside. Leave the cooking liquid for the gravy.
- To make the gravy, pour the cooking liquid into a saucepan over medium-high heat. In a small bowl, mix the xanthan gum with the melted butter first to help prevent lumps, then whisk it into the liquid. If you're using flour, you can add it directly with the butter and whisk well.
- Bring the gravy to a simmer until it thickens, adding more broth as needed to reach your preferred consistency. Taste and adjust with salt and pepper if needed.
How to Know When It's Done
The roast is done when it easily shreds with a fork and there's no resistance. If you have to pull or tug at it, it's not ready yet.
Rump roast is a leaner cut, so the tenderness comes from giving it enough time to break down. Whether you're using the Instant Pot or the crock pot, if it's still tough, it just needs a little more cooking time.
Once it's ready, it should fall apart easily and be juicy, not dry.
Tips for Tender Roast
Rump roast is a lean cut, so getting it tender comes down to a few key things.
- Don't skip searing. That browned crust adds a lot of flavor to the final dish.
- Give it enough time. If it's tough, it's not done yet.
- Cook on low in the crock pot for the best texture.
- Cut it into large pieces so it cooks more evenly and faster.
Frequently Asked Questions
If your rump roast turned out tough, it usually just needs more time.
Rump roast is a lean cut, so it doesn't become tender until the connective tissue has had time to break down. If it doesn't shred easily, keep cooking it and check again. Once it's ready, it should fall apart with a fork.
You don't have to, but I highly recommend it.
Searing creates a browned crust that adds a lot more flavor to the final dish. If you skip it, the roast will still be tender, but the overall flavor won't be as rich.
It's best to thaw it first for even cooking and better texture.
If you're using the Instant Pot, you can cook it from frozen, but you'll need to increase the cooking time. For the crock pot, I don't recommend starting from frozen for food safety and texture reasons.
Yes, but cooking times may vary.
Chuck roast is a great alternative and tends to be more forgiving because it has more fat. Rump roast is leaner, so it just needs the right cooking time to become tender.
If you prefer a more traditional oven method, my dutch oven pot roast is another great option and works especially well with chuck roast.
How I make my plate
When I make this, I keep it really simple and just build a plate around the roast.
I almost always add a scoop of cauliflower mash to catch all of the juices or gravy. That plus the shredded beef is usually my base.
From there, I'll add a simple vegetable depending on what I have on hand. My parmesan green beans or crack green beans are both easy options I make a lot. If I want something fresh, I'll do a keto coleslaw or cucumber salad.
If I'm in the mood for something a little more filling, I'll add something like roasted butternut squash or even a broccoli salad.
This is one of those meals that keeps me full for hours because it's high in protein, so I don't feel like I need a bunch of extra sides.
Recipe Card
Rump Roast Recipe (Instant Pot or Crock Pot for Fall-Apart Beef)
Ingredients
- 2 Tablespoons avocado oil
- kosher salt and black pepper
- 2-4 pound Rump Roast see notes
- 1 Cup Beef broth or beef stock
- 2 Tablespoons Butter
- ¼ Cup Flour or ½ teaspoon Xanthan Gum
- Beef broth for consistency
Method
- Cut the rump roast into quarters and season with salt and pepper.
- Heat the Instant Pot using the sauté setting 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 of the pot. 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 (au jus), set the Instant Pot back to sauté. In a small bowl, mix the xanthan gum with the melted butter first to help prevent lumps, then whisk it into the cooking liquid. If you're using flour, you can add it directly with the butter and whisk thoroughly until smooth.Bring the gravy to a boil and let it thicken. If it seems too thick, add beef broth a little at a time until it reaches your preferred consistency. Taste for seasoning and add salt and pepper if needed.
- 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 slow cooker.
- 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 (au jus), pour the juices from the crock pot into a saucepan over medium-high heat. In a small bowl, mix the xanthan gum with the melted butter first to help prevent lumps, then whisk it into the liquid. If you're using flour, you can add it directly with the butter and whisk until smooth.Bring the gravy to a boil and let it thicken. If it becomes too thick, add beef broth a little at a time until it reaches your preferred consistency. Taste and adjust with salt and pepper if needed.
Notes
- Store leftover roast in an airtight container for up to 4 days.
- Choose a rump roast that provides ½ pound of meat per person before cooking. So for 4 people, choose a 2 pound roast. More if you want leftovers.
Did you make this recipe?
Leave a comment or rating below!
Cynthia McLean says
Thank you for teaching me how to pressure cook a rump roast! Turned out perfect! Apparently, I've never cooked it long enough.
Vivian says
Thank you, I’ll fix this tomorrow as it will make a wonderful Sunday afternoon dinner for my husband. He is caring for me as I’m unable to be in my kitchen as I want to be…my kitchen has always been my quiet sanctuary and I miss it. My husband is doing beautifully taking care of me and the cooking.❤️
Heather B Reichenau says
How do you use the Xanthan gum? Does it need to be mixed with the butter to work well? I tried adding the Xanthan to liquid and thicken that way but all I got was a lumpy mess.
Thank you.
Jennifer Banz says
Mix the xanthan gum with a little melted fat before adding to the gravy and it will dissolve perfectly.
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!
Karen says
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!
Thanks
Lisa Snyder says
Will adding carrots, celery and potatoes and time to this recipe and if so how much time?
Heather B Reichenau says
It won't add time. I would add the veggies about two hours before the meat is done. Sometimes I add carrot and potatoes right at the beginning.
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!
Karina- Oh! says
Hi Robin! I'm making this today in my slow cooker. I'm going to add my fresh onions and fresh garlic right after I pour in my beef broth over the seared tump roast. I'll add a good couple dashes of Worcestershire Sauce and some thyme and a bay leaf right into the broth, stir, then add the fresh onions and garlic. When there's about 2 to 3 hours of cooking time left, I'll add in the potatoes and carrots. I'll taste the broth and add more salt, pepper, etc, only if it needs it. I hope this helps ❤️
cherry says
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!
Cindy says
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!
Stephanie says
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
jenniferbanz says
Definitely!
Ana says
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".
Thank you!
Jean says
Does cutting up the rump roast shorten the crock pot time?
jenniferbanz says
Since rump roast is so tough it would need the full cooking time, even if cut up
Robin says
Can I add carrots to the insta pot recipe? Do I put them in from the start?
jenniferbanz says
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?
jenniferbanz says
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.
Sue says
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.
jenniferbanz says
I would say the pressure cooker
Di says
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!
jenniferbanz says
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!
jenniferbanz says
So glad you liked it!
Don says
Was this grass fed or conventional beef? Not sure it would matter, I assume the time would be the same? Trying it now.
jenniferbanz says
It was conventional
Sheri says
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.
Brian says
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!
jenniferbanz says
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
jenniferbanz says
I personally prefer the pressure cooker
Beth says
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.
jenniferbanz says
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
Carrie says
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 !
Roseann says
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.
Lauren says
Going to throw this in the crock pot now and should be done by 6 pm.
I'll review then; looks good 🙂