Cooking Under Pressure —Traditional Pot Roast

Let me begin by saying that my idea of pot roast is fall apart chunks of tender beef interspersed with potatoes and carrots, served with beef gravy. Barry and I both grew up with Sunday pot roast that baked in the oven while our families were at church. 
My mom cooked a large roast and that meant beef and veggie hash or beef stew was  on the menu the following day.
I've taken those traditional recipes of our moms and adapted them to our electric pressure cooker . . .

Traditional Pot Roast in the (electric) pressure cooker
1/3 cup all-purpose flour
1 teaspoon each black pepper, salt, garlic powder, & paprika
2 1/2 to 3 lb. pot roast -- any less tender cut  (arm, chuck, rump)
About 3 tablespoons vegetable oil
1 large onion, sliced
5 or 6 stems of fresh thyme, tied in a bundle
1 bay leaf
2  cups beef broth
6 to 8 potatoes, peeled and chunked
4 or 5 carrots, peeled and chunked
Extra water or broth if needed

1. Mix flour with seasonings in a low, flat container.
   
2. Dredge all sides of roast in the seasoned flour. Save excess flour to make the gravy.
   
3. Set electric pressure cooker to the sear setting (following mfg. directions). Add oil; when hot add the roast and brown on all sides. 
   
4. Add onions, thyme, bay leaf and beef broth. 
   
5. Seal the lid and bring the pressure cooker up to full pressure (high pressure) and set for 1 1/2 hours.
6. When time is up release the pressure (either quick release or just let it drop on its own). Test for doneness—meat should be fork-tender. (If not, pressure cook longer).
7. Add potatoes and onions—vegetables should be submerged in cooking liquid so add extra water if needed. 
   
8. Seal the lid and return the pressure cooker to full (high) pressure. Set time for 8 to 10 minutes.
9. When time is up release the pressure (either quick release or just let it drop on its own). 
10. Remove roast and veggies to a serving bowl.
11. Set electric pressure cooker to the sear setting.
12. Mix a ladle of cooking liquid with about 3 tablespoons of reserved seasoned flour; stir to create a paste and then add paste to the pressure cooker. Cook until it thickens.

Recipe without photos . . .
Traditional Pot Roast in the (electric) pressure cooker
1/3 cup all-purpose flour
1 teaspoon each black pepper, salt, garlic powder, & paprika
2 1/2 to 3 lb. pot roast -- any less tender cut  (arm, chuck, rump)
About 3 tablespoons vegetable oil
1 large onion, sliced
5 or 6 stems of fresh thyme, tied in a bundle
1 bay leaf
2  cups beef broth
6 to 8 potatoes, peeled and chunked
4 or 5 carrots, peeled and chunked
Extra water or broth if needed

1. Mix flour with seasonings in a low, flat container. 
2. Dredge all sides of roast in the seasoned flour. Save excess flour to make the gravy.
3. Set electric pressure cooker to the sear setting (following mfg. directions). Add oil; when hot add the roast and brown on all sides. 
4. Add onions, thyme, bay leaf and beef broth. 
5. Seal the lid and bring the pressure cooker up to full pressure (high pressure) and set for 1 1/2 hours.
6. When time is up release the pressure (either quick release or just let it drop on its own). Test for doneness—meat should be fork-tender. (If not, pressure cook longer).
7. Add potatoes and onions—vegetables should be submerged in cooking liquid so add extra water if needed. 
8. Seal the lid and return the pressure cooker to full (high) pressure. Set time for 8 to 10 minutes.
9. When time is up release the pressure (either quick release or just let it drop on its own). 
10. Remove roast and veggies to a serving bowl.
11. Set electric pressure cooker to the sear setting.
12. Mix a ladle of cooking liquid with about 3 tablespoons of reserved seasoned flour; stir to create a paste and then add paste to the pressure cooker. Cook until it thickens.