Instant Beef Pot Roast

Using a pressure cooker makes this a faster cooking pot roast.

Ingredients

• 2 lb beef roast
• 1 medium onion, chopped
  
• 1 carrot, thickly chopped
  
• 1 celery stick, thickly chopped
  
• 1 cup beef broth
• 2 tsp butter
  
• 2 tsp soy sauce
• 2 bay leaves
• 2 tbsp flour
• 1 tsp salt
• ½ tsp pepper
  
• ¼ tsp baking soda

Directions

1. Rub salt and pepper all over the roast and let set at least half an hour. Tie up the roast with butcher's string.
2. In a saucepan sauté the onion, carrot and celery in the butter until lightly browned to caramelize.
   
3. Set pressure cooker on the high heat and high pressure settings.
4. Place the roast with the sautéed vegetables and the remaining ingredients (except the flour) in the pressure cooker and cook for 5-8 minutes.
5. Decrease the pressure cooker to medium low and cook for about 55 minutes.
6. When cooking is done let everything rest in the cooker for 10 minutes.
7. Remove meat to a platter and tent with aluminum foil.
8. Use a fat separater to remove any excess fat. Remove the bay leaves.
9. Put the remaining contents of the cooker into a blender and blend well, or place in a bowl and use a hand blender.
10. Put broth into a saucepan and reheat. Put ¼ to ⅓ cup of the liquid into a small bowl, add the flour and blend well. Pour this slowly into the saucepan whisking well to incorporate the flour mixture and simmer until the sauce thickens. Serve this as gravy on the side.

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