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.

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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

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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.


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!

rump roast and gravy with curly parsley

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.
5 from 7 votes
Course: dinner, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Calories: 300kcal


  • 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

  • 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.


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


Calories: 300kcal
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    • Robin
    • August 25, 2019

    Can I add carrots to the insta pot recipe? Do I put them in from the start?

      • jenniferbanz
      • August 28, 2019

      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
    • August 21, 2019

    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
      • August 22, 2019

      I don’t think it would dry it out.

    • Andrew Sullivan
    • July 11, 2019

    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
    • June 3, 2019

    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
      • June 6, 2019

      I would say the pressure cooker

    • Di
    • May 16, 2019

    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
      • May 19, 2019

      So glad it worked out for you and what a deal on the roast!

        • Laney P
        • September 15, 2019

        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
        • September 17, 2019

        So glad you liked it!

    • Don
    • March 31, 2019

    Was this grass fed or conventional beef? Not sure it would matter, I assume the time would be the same? Trying it now.

      • jenniferbanz
      • April 3, 2019

      It was conventional

    • Sheri
    • March 24, 2019

    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
    • March 6, 2019

    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
      • March 13, 2019

      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.

  1. Reply

    Is it possible to add onion, carrots and potatoes to the crock pot recipe. Thx!

      • jenniferbanz
      • February 26, 2019

      Yes, that would work great

    • Hannah Archibald
    • February 18, 2019

    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
    • 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.

      • Carrie
      • March 15, 2019

      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
        • July 29, 2019

        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
    • 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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