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Ingredients
  • 3 lb rump roast
  • subheading: Seasonings:
  • 2 tsp salt
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp pepper
  • 1 tsp dried oregano
  • 1 tsp brown sugar
  • 1 tsp ground ginger
  • 1 to 2 Tbsp bacon fat
  • subheading: Liquid:
  • 1 cup beef stock
  • 1 Tbsp liquid smoke
  • subheading: Gravy:
  • 3 Tbsp cornstarch with
  • 4 Tbsp water
Steps
  1. subheading: Season:
  2. Combine all the spices in a small bowl. Sprinkle evenly over the meat and use your hands to really pat down and rub it into the meat. Let sit for 30 minutes.
  3. subheading: Sear:
  4. Set the Instant Pot to Saute More mode. Wait until the indicator says HOT.
  5. Add 1 to 2 Tbsp bacon fat and once simmering, add roast to the pot.
  6. Sear roast on both sides until golden brown. Remove and set aside.
  7. Turn off the Saute function by pushing the Keep Warm/Cancel button.
  8. subheading: Deglaze:
  9. Add a ½ cup of stock and scrape off the bits stuck to the bottom.
  10. Add meat back to the pot.
  11. subheading: Cook:
  12. Combine the remaining stock and the liquid smoke. Pour over the meat.
  13. Lock the lid onto the pot. Set to Manual mode 50 minutes.
  14. When the time is up, hit the Cancel button and NPR. This will take around 15 minutes.
  15. subheading: Gravy:
  16. Mix 1 ½ tablespoon  of cornstarch with 2 tablespoons of water and mix it into the sauce one third at a time until desired thickness.
 

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