Rump Roast Supper in an Instant

Did you notice I didn’t have a recipe posted on Sunday? Maybe you didn’t notice, but I sure did. I write my posts in advance, scheduled for 5 in the morning. Once up, I share the latest posting on Face Book, then off I go with whatever the day may hold.

Weekdays it’s house work in the morning, testing recipes most nights. On the weekends, it’s errands like grocery shopping on Saturdays and puttering with my guys on Sundays. With spring in the air, puttering has become an outdoor thing. Living as we do surrounded by small farming communities, we’ve had our share of street markets. Technically, our part of the central valley is still in lock down. However; like a number of communities that are tied to the earth, be it farm or ranch, with a strong sense of faith, family and community, we aren’t exactly following the restrictions. It’s all a matter of common sense and respecting others. Sometimes that means wearing a mask, others it means no mask but socially distanced. Unlike a year ago, when everyone lived in fear, life is almost “normal” here. Our little neighboring communities held more than a half a dozen events.

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On Sunday, when nothing posted as scheduled, I did a little searching. Haven’t a clue what when wrong. However; there were markets to attend, events to enjoy and life to live. So I didn’t waste much time on a missing recipe. I had pictures and my notes. The posting would just need to wait. There were better things to do, like finding tea cups to add to my collection and a nut cracker to watch over my marble cheese server. (It really is amazing what you can find a street markets – you just gotta have patience and be willing to dig deep).

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Besides, now that I’ve written a new post to make up for the one that fell between the cracks, I get to visit with you twice today. And that’s always a good thing. While I meant this delicious Rump Roast to be part of a Lenten Sunday celebration, it’s so quick and easy you really don’t need to wait for the weekend. Enjoy!

Instant Pot Rump Roast Supper
Rump Roast with Carrots
3 lb Rump Roast
Salt to taste
Pepper to taste
Olive Oil as needed
1 Envelope Dry Onion Soup Mix
1-1/4 cups Beef Stock
1 lb Baby Carrots

Note: If your roast has one of those “pop up” things that tell you when it’s done, pull it out. Then season the meat generously with salt and pepper.

Select SAUTE, HIGH, 10-MINUTES on the Instant Pot. While it’s going to take less time to brown the roast, this gives you time to spear. Heat about a tablespoon or so of olive oil in the bottom of the Instant Pot insert. Once pot has beeped and is ready, brown the roast on all sides, about 2 or 3 minutes per side.

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While the meat is browning, empty an envelope of dry Onion Soup mix into a pie tin or shallow bowl and set aside.

Once the roast is browned, transfer to the pie tin. Turn Instant Pot off to allow time to cool down before using the Pressure function.

Roll the meat in the soup mix, pressing mix into the meat to coat. Place meat on the trivet insert and set aside.

Pour 1/4 cup of the beef stock into the bottom of the Instant Pot insert. Use a wooden spoon, scrape up the browned bits and deglaze the pot. Lower the trivet into the pot, pour remaining 3/4 cup of beef stock around the meat. Add more if necessary so the stock is just barely touching the meat, about 1/4 inch up the side.

Season carrots with a little salt. Wrap in foil and tuck down alongside the roast.

Lock lid in place, select PRESSURE COOK, BEEF, 40 MINUTES. Press start.

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While the roast is cooking, make the mashed potatoes.

Mashed Potatoes
6 medium Russet Potatoes
Water as needed
Kosher Salt
Black Pepper
1/4 cup Butter
1/4 cup Milk

Peel potatoes, cut into 1-inch cubes, place in a large stainless-steal pot. Cover with about 1/2 to an inch of water. Sprinkle salt over the potatoes. Let sit in salted water until ready to cook.

When the Instant Pot beeps, indicating that it has reached pressure and is beginning to cook the meat, set a timer for 10 minutes. When the timer goes off, start boiling the potatoes. Heat over medium-high heat until boiling. Then reduce to medium-low and continue to cook until tender, about 15 minutes longer.

Drain potatoes. In the empty pot, melt butter. Add milk to heat, then return potatoes to the pot. Mash until creamy. Season with pepper, taste and adjust salt if necessary. Keep potatoes warm.

It’s now time to make the gravy.

Pan Gravy
1/4 cup Butter
3 tablespoons Flour
2 cups Beef Pan Drippings

Once the roast has completed the pressure-cook time, let roast vent naturally for 5 minutes, then release valve and remove from Instant Pot. Place roast on a warm serving platter, tent with foil to keep warm.

Strain pan drippings into a 2-cup measuring cup. If necessary, add more beef stock to measure 2 full cups. Set aside.

In a skillet, melt butter. Once foaming, sprinkle with flour. Cook, stirring constantly, over medium heat for about 3 minutes. Add pan stock, bring to a boil, then simmer for 5 minutes to thicken.

To Serve: Slice the roast and place on a serving platter. Open the packet of carrots, arrange on the platter with the sliced meat. Transfer mashed potatoes to a warm serving bowl, place the gravy in a boat.

Serve and enjoy.