Thanks to the Instant Pot this Venison Rump Roast with all the fixings does not need to be reserved for Sunday dinner.

Any day of the week you can enjoy this tender roast.

To begin I prepared the potatoes by peeling and cutting them into  quarters.  I also cut up an onion.

Next I put some olive oil in the Instant Pot, turned it to the saute function and when hot placed the roast in the Pot.

I browned the roast on both sides before removing it and setting it on a plate.

Now I removed the roast from the Pot and added a cut up yellow onion and some sliced mushrooms.

I cooked them on the saute function until the onions were soft.

Then I poured in 2 1/2 cups of beef broth and deglazed the bottom of the Pot making sure to remove all the brown bits.

Next I placed the trivet in the Instant Pot and lowered the rump roast on top of it.

I have a steamer basket for my Instant Pot and I used it for the potatoes and vegetables.  I placed the basket on top of the meat.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 32 minutes.

When the Instant Pot was done cooking, I allowed it to natural release for 8 minutes. Then I turned the steam release handle to the venting position to finish with a quick release.

After removing the lid I used oven mitts and carefully removed the potatoes and the roast.

Now I sprinkled 3 packets of gluten free brown gravy mix into the liquid in the Pot and turned it to the sauté function.

I stirred in the powder and stirred until it had thickened to gravy consistency.

When the gravy was ready I sliced the rump roast.

It was a real treat to sit down to this amazing meal after working all day!

Yield: 6

Instant Pot Venison Rump Roast

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Thanks to the Instant Pot this Venison Rump Roast with all the fixings does not need to be reserved for Sunday dinner. Any day of the week you can enjoy this tender roast.

Prep Time 18 minutes

Cook Time 1 hour

Total Time 1 hour 18 minutes

Ingredients

• 2 tbsp olive oil
• 2 lb venison rump roast
• 1 medium yellow onion cut
• 1 lb mushrooms sliced
• 2 1/2 cups beef broth
• 6 potatoes
• 1 lb baby carrots
• 3 packets of gluten free brown gravy mix (25 grams each)

Instructions

1. Peel and cut the potatoes and yellow onion. Slice the mushrooms.
2. Add the olive oil to the Instant Pot and select the saute function.
3. When the Pot is hot sear the roast on both sides and then remove it from the Pot.
4. Add the onions and sliced mushrooms to the Pot and cook until onion is soft.
5. Pour the beef broth into the Instant Pot and use it to deglaze the Pot.
6. Place the trivet in the Pot and return the seared roast to the Pot.
7. Dump the potatoes and carrots into a steamer basket and set it on top of the roast.
8. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 32 minutes.
9. When the Instant Pot is done cooking, allow it to natural release for 8 minutes. Then turn the steam release handle to the venting position to finish with a quick release.
10. Using oven mitts carefully remove the steamer basket and pour the vegetables into a serving dish.
11. Remove the roast and trivet from the Pot.
12. Add the 3 packets of brown gravy mix to the liquid in the Pot and turn on the saute function. Stir until thickened.
13. Slice the meat and serve with the vegetables and gravy.
    

Notes

*This recipe was tested in an 8 quart Instant Pot Duo.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 540 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 133mg Sodium: 759mg Carbohydrates: 50g Net Carbohydrates: 0g Fiber: 8g Sugar: 8g Sugar Alcohols: 0g Protein: 59g