Rump Roast Recipe (Instant Pot or Crock Pot for Fall-Apart Beef)
Rump roast can turn out tough if it’s not cooked right, but this method gives you tender, shreddable beef every time. You can make it in the Instant Pot for a faster option or the crock pot for a hands-off, all-day cook. Either way, it’s simple, reliable, and perfect for easy dinners or meal prep.
Servings: 6
Calories: 300
Ingredients
- 2 Tablespoons avocado oil
- kosher salt and black pepper
- 2-4 pound Rump Roast see notes
- 1 Cup Beef broth or beef stock
For the Gravy recipe
- 2 Tablespoons Butter
- ¼ Cup Flour or ½ teaspoon Xanthan Gum
- Beef broth for consistency
Instructions
For Instant Pot
- 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.
Slow cooking method
- 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.
Nutrition
Calories: 300 | Carbohydrates: 4g | Protein: 40g | Fat: 29g | Fiber: 0g