One Instant Pot French Onion Rump Roast = 2 Days of Meals for 3 People
I normally cook my Rump Roast in the oven and while that’s still my favorite, but this Instant Pot French Onion Rump Roast is now a close second. (You can see The Rump Roast recipe here.)
You can use any size Roast for this recipe, just adjust your ingredients based on the size. I used a 3-4 pound roast which is what I usually use for our family of 3. This roast was enough for two full meals for all of us with leftovers for my husbands lunch.
The first thing that needs to be done is to caramelize the onions and brown the roast. Look at that beautiful browned roast! Can your regular crockpot do that? I don’t think so. This Instant Pot does it all! My favorite part of the Instant Pot is that you can Saute in the same pot you slow cook your meal. And browning the meat to a nice golden brown, seals in the flavors for a better tasting finished product!
Bonus: You only have to wash one pot. WooHoo!!!!!
It's so easy to make a delicious Roast and Gravy in the #InstantPot, #Slowcooked to perfectionClick To Tweet
Next you will add the wine to the pan and scape up the bits from the bottom. Next add the dry onion soup mix and water and turn on the slowcooker!
If you want to thicken your gravy a little bit, you can add 1 tablespoon of flour to the pan after the roast is done and whisk it really well until the lumps are gone. Whisk it good and fast or you will have lumps. You don’t want lumps do you? That’s probably the hardest part of the whole recipe.
The first day we had Instant Pot French Onion Rump Roast with mashed potatoes smothered in delicious onion gravy and green beans to balance out the meal.
The next day we ate the leftover roast and gravy on Sourdough Po-Boy Rolls. They were great! I heated them in the oven with sliced swiss cheese with gravy on the side for dipping.
My new Instant Pot has changed the way I cook and has really been a game changer for me as far as meal prep. If you don’t have an Instant Pot, I highly recommend you invest in one as soon as you can. You will not be disappointed.
This pot does it all.
(This post contains Affiliate Links which means I will make a small commission if you make a purchase through a link on my site. See full disclosure policy here.)
If you’d like to read a little more about the features of the Instant Pot, head on over to my friend Char’s blog, Pursue Your Project. She has a great post with a lot of information about the Instant Pot and all the features it includes. You can link to her post here.
- 3-4 pound Roast. (I use Rump or Bottom Round)
- 1 chopped or sliced onion
- 2 large cloves garlic sliced
- 1-2 tablespoons vegetable oil
- 1/3 cup red or white wine
- 1 package of Beefy Onion dry soup mix
- 1- 1.5 cups water
- Salt and Pepper to taste
- 1 tablespoon flour to whisk into gravy if you want it thickened
- Po-Boy or Hoagie Rolls for sandwiches (3-4)
- Sliced Swiss Cheese
- Leftover roast and gravy
- Season the roast lightly with salt and pepper.
- Press the Saute button on your Instant Pot and heat 1-2 tablespoons of oil.
- Add the onions and stir for about 3-5 minutes or until the onions are golden brown.
- Add the garlic to the onions and saute for about 1 more minute.
- Push the onions/garlic over to the side and add the roast to the pot, browning well on all sides.
- Once the roast is browned, add the wine to the pot and stir up all the browned bits at the bottom of the pan.
- Turn the saute function off and start the slowcooker by pushing the appropriate button on your pot.
- If you don't have an Instant Pot yet, you can brown the onions, garlic and roast on the stove top and then transfer it to your slow cooker.
- Sprinkle the dry onion soup mix over the roast, add the water and cover.
- Let it cook for 6-8 hours in the normal slow cooker mode.
- Note: You will want to cook this for 6-8 hours, but keep in mind the longer it cooks the more tender it will become. If you like it really tender, cook it for at least 8 hours. Also the timing will depend on the size of your roast.
- If you want to thicken your gravy, remove the roast from the pan and add 1 tablespoon of flour to the gravy and whisk it quickly until all the lumps are gone.
Great Recipes call for a crazy cute apron! (Affiliate Link)