Pot Roast with Vegetables (Pressure Cooker)

I recently acquired a pressure cooker. Looking for something relatively simple I went with Pot Roast as my first effort. Turned out very well in my opinion.

Ingredients

• 2 to 3 pound beef chuck roast, patted dry with paper towels
• 3 tablespoons all-purpose flour
• Salt and pepper
• 2 tablespoons olive oil
• 1 teaspoon beef base such as Better than Bouillon dissolved in 2 cups of water. 
• 2 tablespoons balsamic vinegar
• 1 tablespoon minced or pressed garlic
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/4 teaspoon freshly ground black pepper
• 6-10 red skin potatoes scrubbed and halved (or quartered depending on size)
• 1 yellow onion, peeled and quartered
• 2 cups baby carrots
• 4 ribs celery, cut into 1 inch lengths
• 1 tablespoon cornstarch mixed with 2 tablespoons of water
• 1-2 tablespoons butter

Directions

1. Season roast with salt and pepper, then sprinkle with flour.
2. Add oil to cooker and heat to almost smoking over high heat.
3. Lower temp to medium and brown roast on both sides.
4. Once browned add beef broth, vinegar, thyme, bay leaves, and pepper.
5. Cover, bring to pressure and cook for 75 minutes or 85 minutes if the roast is thicker than 2.5 inches.
6. Perform quick pressure release and add the vegetables. Cover, bring to pressure, and cook for 5-7 minutes.
7. Off heat for 10 minutes or until cooker looses enough pressure to open safely. Do a quick release to be safe.
8. Transfer all solids from the cooker to a platter, and discard about 1/4 cup of the liquid. Raise heat to medium high. 
9. Whisk in corn starch and stir until thickened (2-3 minutes).
10. Whisk in the butter to finish the sauce. .
11. Serve and pass the gravy. 

Next up.. Corned Beef and Cabbage with Root Vegetables