Ingredients

2 T soy sauce

3 lbs beef chuck or round, trimmed of excess fat

3 garlic cloves, peeled

Pepper to taste

2 T canola or safflower oil

1/2 C celery, chopped

1 C carrot, chopped

1 C onion, chopped

2 C beef broth

2 bay leaves

1 t dried thyme

1 lb (12 ct) small white onions, fresh or frozen, peeled

3 medium parsnips, peeled and cut into 3-4 chunks

1 1/2 lbs medium thin-skinned potatoes, quartered

2 T lour mashed into 2 T butter at room temperature

Preparation

  1. Roll the roast in soy sauce to coat.
  2. Slice garlic into very thin slivers and make incisions, evenly distributed around roast.
  3. Season liberally with pepper.
  4. Saute celery, carrot and onions in hot oil for 3 minutes.
  5. Add beef broth, bay leaves, and thyme.
  6. Immerse the rack or trivet into the liquid and place the meat on it, broad side down, so the most surface possible is submerged.
  7. Lock lid and bring to high pressure. Adjust heat to maintain high pressure for 45-50 min.
  8. Use natural release.
  9. If the roast is done, it should be tender enough to be pierced easily with a fork. If not, lock the lid ad return to high pressure for another 5 min. Use natural release again.
  10. When roast is fork tender, let rest on a cutting board for 10 minutes before slicing and arranging on a platter.
  11. Meanwhile, remove the rack from cooker and place the small onions, chunked parsnips and quartered potatoes into the cooker.
  12. Lock lid and return to high pressure. Adjust he heat to maintain high pressure for 5 min.
  13. Use quick release method.
  14. With a slotted spoon, remove the vegetables and arrange around roast. Tent.

For Gravy:

  1. Spoon off any fat.
  2. Over high heat, gradually whisk the flour-butter mixture into the gravy.
  3. Cook over med-high heat until thickened, stirring constantly, 3-4 min.
  4. Remove bay leaves and adjust seasons. Either serve gravy in a boat or pour it over the sliced roast and vegetables.