Fleming Family Beef was lucky to be featured on WISHTV-8 Daybreak this weekend, where Dan and Lynne demonstrated a recipe for their rump roast. Don't worry if you missed it - you can still watch here.
Here's the recipe we used:
- 3 – 4 lb. Fleming Family Beef Round Roast
- Olive oil
- Salt and pepper to taste
- ½ cup red wine
- 1 ½ cup beef broth
Pat the roast dry with a paper towel. Rub salt and pepper on all sides of the pot roast. Set the Instant Pot to “Saute” and cover the bottom with a swirl of olive oil. When the pot is heated sear each side of the roast, sealing in those luscious juices. Don’t worry about the brown bits on the bottom! When the roast is browned on all sides remove and deglaze the pot with red wine, gently scraping up the yummy brown bits of goodness. Return the roast to the pot. Add the beef broth to the pot. Use the manual setting and cook for 30 minutes and use a natural release to release pressure and you should have a nice pink middle to your roast. If you want to add carrots and potatoes, you can quick release at 20 minutes, add the chopped carrots and potatoes, use the manual setting and cook for 10 more minutes and use a natural release to release pressure. If you have herbs and spices you love to use with your pot roast, I encourage you to use them. Please share you results with the rest of us.