here and here for the two links I researched and got my ideas from.
This is the best rump roast I have ever made. I’ve been researching for days what to do with this rump roast that a friend gave me from her local ranch stash. After some research into various and sundry instant pot roasts, here’s what I came up with. Hubs isn’t terribly fond of rump roast, because it tends to be tough and unless you use an instant pot, you have to cook it to death, and he LOVED this…best endorsement ever. If you have an opportunity to get local beef, take it. We are blessed here in New Mexico with abundant cattle ranches, but it's definitely worth seeking out local sources. There is NO comparison.
3-4 lb rump roast, pat very dry, salt and pepper on all
2 large red onions, sliced into eighths, from root down
2 cups baby carrots, halved
1 cup pepperocini rings, drained
1 envelope ranch dressing seasoning mix (I used Hidden Valley, 1 oz)
1 envelope Italian seasoning mix (I used Good Seasons, one size)
½ stick KerryGold unsalted butter
2-3 Tbsp. Avocado oil
1 tub Knorr beef stock concentrate, dissolved in 2 C. water
Egg noodles, cooked per package directions (alternatively, you could add 6 or 7 halved medium Yukon Gold potatoes to your instant pot and skip the egg noodles entirely)
Add 2-3 tbsp Avocado oil to instant pot insert. Put instant pot on sauté MORE. Let heat at least 3 minutes. While heating oil, pat rump roast till very dry, salt and pepper all sides. Sauté each side until well browned. Remove to a plate. Hit cancel on your instant pot. Add a bit of the broth, scrape down bottom with wooden spoon to get all the tasty bits, throw in onions. Cook one minute. Add carrots, stir well. Place roast on top of onion/carrot mixture, add pepperocini rings and butter on top. Mix ranch seasoning and Italian seasoning with 2 cups beef stock, whisk until blended, and pour over roast/onions/carrots, put on cover, ensuring pressure valve closed. Hit Pressure HIGH NORMAL and pressure cook for 1 hour. Once done, natural release for 30 minutes, then quick release and hit KEEP WARM on instant pot (this will likely happen automatically). Drain off about a cup of juice, place in fridge for 30 minutes. Whisk cooled juice with about 4 tbsp cornstarch, and bring instant pot up to SAUTE HIGH. Add ¼ of juice/cornstarch mixture at a time, stirring constantly until desired thickness achieved. Ladle over egg noodles. Serves 4-6.