When I used my pressure cooker to make a rump roast, it usually was still partially frozen. I used a rump and a chuck roast. I would sear the meats, then mix a packet each of ranch dressing mix, Good Seasons dressing mix, and brown gravy mix, and use half of that. I also add some Worcestershire sauce and some onion. I would add water to about halfway up the side, and cook at 30 minute intervals until it was tender. Then I would remove the meat, and using a jar with a top would make a slurry with cold water, flour, a bit of dry milk powder and a couple of ice cubes and shake it up really good. Then add a bit of corn starch and stir some into the gravy until it was as thick as I liked. Don't shake the slurry after adding the corn starch, just stir it in. No real measurements, because it depended on the amount of liquid in the cooker. The ice cubes work like the beads in nail polish, it helps to break up any clumps in the slurry. I know that Wondra flour would help to reduce the lumps, but I already keep 3 kinds of flour on hand most of the time.
Ok, love that you didn't brown the meat. I know a lot of times it's better if you do, but if it comes out that good not doing that step then what the heck!
Thank-you, I'll give this a try.
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