1. Sprinkle roast evenly with salt and pepper. 2. Heat a 6- or 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat. 3. Add roast to cooker. Sauté 5 minutes, browning on all sides. 4. Stir in 3 cups rich beef stock and wine. 5. Close lid securely. Bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook for 35 minutes. 6. Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. 7. Remove lid, directing steam away from you. Add thyme sprigs, garlic, parsnips, carrots, turnips, potatoes and onions. 8. Close lid securely. Return to high pressure, cook 1 minute. 9. Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. Let stand 5 minutes. 10. Remove roast. Slice roast thinly, and place on a platter. 11. Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Cover and keep roast and vegetables warm. 12. Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids. 13. Bring cooking liquid to a boil over medium-high heat in a large, wide skillet. Cook until reduced to 1 1/2 cups (about 15 minutes). 14. Remove 1/4 cup cooking liquid from pan. Add 2 tablespoons flour, stirring with a whisk. 15. Return flour mixture to pan. Cook 2 minutes or until slightly thick, stirring with a whisk. 16. Serve sauce with roast and vegetables. Garnish each serving with a fresh thyme sprig, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
