Try this rump roast recipe in Instant Pot
Made and reviewed by CHARLOTTE ANGELL
For The Advocate

Three Hats

Jon’s Rating: This was a very good recipe that I would give 3 out of 4 hats.

I think the cook enjoyed this one because it involved a new kitchen toy, called an Instant Pot lightly used but new to her. But for this month I should be reviewing the Instant Pot. This new pot is what you get when you cross a crock pot with a pressure cooker.

The Sassy Alabama Cook was deep into the owner’s manual. Not every cook wants to be tied down to deep research into a technical manual on a strange appliance. This is likely why she got a deal. Instant Pots make good tender roast in a relative short time.
Rump Roast

Rump Roast Pressure Cooker Dinner

2 tbsp olive oil
3 lb beef rump roast
2 cups beef broth
3/4 cup brown sugar
kosher salt
ground black pepper
For the mushroom beef gravy
2 tbsp butter
8 oz sliced mushrooms
1/3 cup flour
salt and pepper to taste

Place roast in large mixing bowl and generously sprinkle all sides with kosher salt and pepper. Next, evenly cover all sides with brown sugar. Allow to rest while preparing Instant Pot.
Place olive oil in Instant Pot and turn to sautée (high). Once the Instant Pot is fully heated, ensure that olive oil is evenly distribute throughout bottom surface of pot and sear each side of the roast for 4 to 5 minutes, using a set of large kitchen tongs to handle the meat.
After all sides of roast are seared, turn Instant Pot to off and add broth. Be sure that the level of broth reaches at least one half the height of the roast. Close Instant Pot and place vent valve in "sealing" position. Use manual setting (high) and set for 70 minutes. (See recipe note regarding cooking time). At conclusion of cooking cycle, allow for a natural release (NR) of pressure. Carefully remove roast and juices, place both in large bowl and tent with foil while you make the gravy. Turn Instant Pot to off position.

For the mushroom beef gravy
Turn Instant Pot to sauté function., medium setting. Add butter to pot and when that is melted, stir in and sauté the mushrooms until soft. Use a hand held fine mesh strainer and sprinkle flour onto mushrooms and butter, while stirring constantly and until a paste forms.
Increase sauté heat to high (you may need to turn it off first) and gradually add 1 to 2 cups of reserved juices. Adjust flour to juice ration for desired consistency. Add salt and pepper to taste.
Serve beef and top with gravy.

Recipe Notes
Pressure cooking time for a beef roast is determined by thickness and not weight. As a general guideline, figure on 20 minutes for each inch of thickness. If you have a roast that is more than 3 inches thick, add another 10 or 15 minutes to the cooking time.
Remember, allow for a natural release when pressure cooking a roast and always let it set for at least 10 minutes (outside of the cooker) so that the meat fibers can reabsorb the juices.