INSTANT POT RUMP ROAST ENJOY DAN:

                    INSTANT POT RUMP ROAST by CHEF DAN:

Serves 4-6

2-3-pounds rump roast, fat trimmed

3-cups water

6-whole garlic cloves

1-packet Lipton onion soup mix

1-(1 Oz) au jus gravy mix packet

1-pound carrots, cut in 3-inch pieces

1-pound russet potatoes

Cornstarch + water

DIRECTIONS:

1.   Poke 6 wholes in the meat & stuff in garlic.

2.   Place the roast in the Instant Pot.

3.   Pour in the water.

4.   Sprinkle with onion soup mix.

5.   Cover the pot & secure the lid.

6.   Close value.

7.   Punch Pressure Mode and cook on high for 90 minutes.

8.   Once time is up move the value to vending.

9.   Remove lid.

10  Add potatoes & carrots.

11  Replace lid & close valve.

12  Hit Pressure Mode & cook 4 minutes.

13  When time is up let vent naturally for 15 minutes.

GRAVY:

1.   Place meat & vegetables on a platter & set aside.

2.   Turn Instant Pot to Saute Mode.

3.   Make cornstarch slurry in a bowl.

4.   Stir together 2-tablespons cornstarch & 2 tablespoon cold water.

5.   Whip until smooth, should thicken very quickly.

6.   Serve the gravy with roast & vegetables.

ENJOY DAN:                                           KEEP FAITH AND HOPE!!!