Pot Roast in an Electric Pressure Cooker
- 1 beef rump roast, about 5 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 beef stock
- 2 garlic cloves, crushed
- 3 fresh thyme sprigs
- 1 bay leaf
Set an electric pressure cooker to "brown" according to the manufacturer's instructions and 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, set the pressure to "high" and cook for 1 hour and 20 minutes. Release the pressure according to the manufacturer's instructions.
Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Slice the meat and arrange on a warmed platter.
Remove the thyme and bay leaf from the sauce. Transfer the vegetables to the platter. Skim the fat from the sauce and season with salt and pepper. For a thicker sauce, leave some of the vegetables in the sauce and puree using a blender or stick blender. Transfer the sauce to a warmed sauceboat and pass at the table. Serves 8.