So what is an instant pot,  if you don’t already know by now? It is a multi cooker, speed cooker, slow cooker, steamer, saute pan and warmer all rolled into one !


4 pounds of beef rump roast

For the Rub:

2 tbs brown sugar

2 tsp mustard powder

2 tsp garlic powder

2 tsp paprika

2 tsp onion flakes

2 cups of beef broth

1 cup of water

1 tbs balsamic vinegar

2 tbs Worcestershire sauce

1 tablespoon of flour

8 soft rolls or torpedo rolls

4 tbsp softened butter

1/2 tsp garlic powder

salt and pepper to taste

Provolone cheese (optional)

Sautéed onions & peppers (optional)


  1. Cut the roast into 2-3 inch pieces
  2. Mix together the seasoning and coat your roast
  3. Place in your instant pot
  4. Whisk together the broth, Worcestershire sauce and balsamic vinegar, pour over the roast.
  5. Seal and close the steam release then set on high pressure for about 35-40 minutes
  6. Allow the pressure cooker to naturally release
  7. Remove beef, slice or shed
  8. Mix the softened butter and the garlic powder and spread it on the rolls.
  9. Add slices of provolone and onions and peppers (both options) and broil until light brown
  10. Using the sauté button on the pot , stir till the remaining juices in the pot and add the flour to thicken once boiling, Stir to thickened and serve in a bowl for dipping.


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