Shredded Rump Roast Pressure Cooker Burritos

rump roast burritos

Yep. That’s right. You read it correctly. Rump. Roast. Yeah, I thought so too, but it worked! What to do at the end of the day of wacking those keys on the computer keyboard with a rump roast sitting in the fridge that you know needs to be cooked? Experiment!

Could the pressure cooker pull this one off? I mean…a RUMP roast. The name itself is eternally jailed in the connotations of pot roast and stew–not that there is anything wrong with those two classic dishes, but as spring is approaching, I just wasn’t feeling like either of those meals.

The answer is–YES. The pressure cooker can turn this overlooked cut of meat into a symphony of flavor. I paired this with another recent dabbling-spicy chipotle slaw. I use inside the burritos and also on the side. Round out the dish by toasting the burritos on a cast iron skillet, and you have elevation on a plate.

You can also use a chuck roast for this recipe. if I had to choose between chuck roast and rump roast, I might lean toward the chuck, but either one will work well for this recipe. Read on.

rump roast burritos

Rump Roast Pressure Cooker Burritos Recipe

Rump roast is elevated from its predictable state into a zesty celebration of flavor.
4.5 from 12 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: Burritos, Pressure Cooker, Rump Roast, Shredded Beef
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6


  • Pressure Cooker
  • Large chicken fryer pan
  • Flat cast iron skillet / griddle


  • 3-3.5 lbs Rump Roast
  • 2 tbsp Olive Oil
  • 2 tsp Chili Powder
  • 2 tsp Cumin
  • 2 tsp Paprika
  • 1 medium onion
  • 1 can ro-tel or diced tomatoes w/ green chiles
  • 1/2 cup chopped cilantro (if it tastes like soap to you, skip it)
  • 3/4 cup loosely grated cheddar
  • chopped tomatoes, cilantro, salsa, hot sauce,etc. for extra garnish optional


  • Heat the chicken fryer pan over high heat and add 1-2 tbsp of olive oil.
  • Slice the uncooked roast with a large sharp knife into 1-1.5 inch slices. Transfer to the heated pan.
  • Sear each side for approx. 4-5 minutes or until each side is browned with the edges dark brown.
  • While the meat is searing, slice the onion, drizzle some olive oil in the pressure cooker, set the cooker to sautee setting and sautee for about 5 min, stirring occasionally. Turn heat off and leave onions in cooker.
  • Once meat is browned, transfer to pressure cooker.
  • Add the cup of broth, all dry ingredients, and top with can of ro-tel (or diced tomatoes / chiles)
  • Place lid on pressure cooker and cook for 50 min. Let naturally release, which will last for about 10 minutes.
  • Transfer the meat to a metal bowl. Begin pulling apart with two forks. Continue until completely shredded. Add 4-5 tbsp of the broth to keep the meat moist. Save the broth to add to burritos and for other dishes–it is like gold!
  • It's time to burrito! Place a tortilla flat on a plate. Add 2-3 spoonfuls of the shredded meat to the center. Top with cheese. I like to add some slaw as well. Add cilantro to your liking. While you are starting the first burrito, heat a flat cast-iron skillet over low heat.
  • Grab the side furthest from you and start rolling toward you. Pinch right and left sides and fold slightly toward the center. Keep rolling to keep the sides folded in.
  • Continue rolling toward you and tighten like a tube back toward the center.
  • Continue tightening toward the center, pushing in on the sides, if need be. Place seam-side down.
  • Transfer to cast iron skillet griddle and cover with heavy object, such as a pot lid. Let toast for 30-45 seconds.
  • Flip over and repeat
  • Repeat process for remaining burritos. There should be enough for all 8 tortillas, or left overs, if you prefer. I recommend serving with extra slaw on the side. Pair with your favorite Latin American sides, and let your imagination run wild.

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