- 3 lb Rump Roast (trim off excess fat)
- 5 sm-med potatoes – chopped
- 6 med carrots chopped
- 1 packet of onion soup mix or spices as desired
- 1 – 28 oz can of Progresso Cream of Mushroom
- 1-1/2 cups of water
- Salt and Pepper to taste
- 2-3 TB of Cornstarch
- 2-3 TB of Butter
- Place Rump Roast into pot
- Add water, onion soup mix, and cream of mushroom to pot
- High pressure cook for 90 minutes (dethawed) or 110 minutes (frozen)
- As soon as time is up, start pressure release by opening the valve to venting
- Add potatoes and carrots
- High Pressure cook for 5 minutes and allow natural pressure release for 15 minutes
- Remove meat and vegetables and set aside
- To make gravy
- Mix melted butter with cornstarch into a slurry
- Add some of juice from the pot into the slurry and mix well
- Set instant pot to saute
- Pour slurry into pot and mix until thickened
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