Pressure Cooked Pot Roast

We had Schnickelfritz's grandparents over for dinner last week.  I let my father choose the menu and he went traditional with Pot Roast and Apple Pie (look for that recipe next week!)  This Perfected Pot Roast recipe comes from Bob Warden's Great Food Fast--I think it's the best in the book.   I have an electric pressure cooker, but you could certainly make this in a stovetop version.

Pressure Cooker Pot Roast

2-3 lb       beef chuck roast
3 T           all-purpose flour
2 T           olive oil
1 1/2 C     beef stock or broth
2 T           balsamic vinegar
1 T           minced garlic
1 t            dried thyme
2              bay leaves
1 t            salt
1/2 t         pepper
6              redskin potatoes, halved
1              yellow onion, cut in wedges
2  C         baby carrots
1 T          cornstarch
2 T          water

Sprinkle the chuck roast with flour.  With the cooker's lid off, heat the oil on HIGH.  Place the floured roast in the cooker and brown on both sides.  Add the broth, vinegar, garlic, thyme, bay leaves, salt and pepper to the cooker.  Lock the lid and cook on high pressure for 75 minutes (you may need to add 10 min if your roast is very thick).  Quick release the pressure and add the potatoes, onion, and carrots to the cooker.  Re-pressurize the cooker and cook on high for another 7 min.  Let the pressure come down naturally for 10 minutes before quick releasing the remaining pressure.  Transfer the roast and veggies to a serving dish and let it rest under foil while you work on the gravy. Mix cornstarch with water until there are no lumps.  Whisk mixture to the cooker and let it simmer 2 min. on high (without the lid) to thicken.  Pour over meat and veggies.

I'm linking up with Try a New Recipe Tuesday