pot roast in pressure cooker

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category: [meat]

1 beef rump roast, about 3 lb.
Salt and freshly ground pepper, to taste
1/4 cup all-purpose flour
1 Tbs. extra-virgin olive oil
2 yellow onions, cut into slices 1/4 inch thick
8 carrots, cut diagonally into slices 1/2 inch thick
1 1/2 cups unsalted beef stock
2 garlic cloves, crushed
3 fresh thyme sprigs
1 bay leaf

Season the roast with salt and pepper. Put the flour in a large bowl, add the roast and toss to coat evenly.

Over medium-high heat, warm the olive oil until nearly smoking. Add the roast and brown on all sides, 3 to 4 minutes total. Transfer the roast to a platter. Add the onions to the pressure cooker and cook until tender, 3 to 5 minutes. Return the roast to the pressure cooker along with the carrots, stock, garlic, thyme and bay leaf. Cover and cook per pressure-cooker instructions. (Estimate 35 minutes.)

source: williams-sonoma