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Rump Roast - for sandwiches
Ingredients
  • Rump Roast (rolled) - 3 to 6 pound
  • 2 cups beef broth
  • seasonings
Steps
  1. Put trivet in pot.
  2. Rubbed meet with spices and EVOO.
  3. Set it on trivet
  4. Locked lid and cooked 3 min on high. [Yes, just 3 minutes]
  5. Leave it sit for NPR and then it goes to keep warm mode.
  6. After 2 hours opened the pot, stuck in my meat thermometer in which has a cable.
  7. Set thermometer temp to 135° and when it reached that temp at about the 3 hour mark I pulled out the roast and set it in the cake pan.
  8. With gloved hand I rubbed it well with gravy master to give it a nice outer color.
  9. Cooled it overnight and sliced it with electric slicer. It is so tender.
 

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