Beef Pot Roast and Gravy

Ingredients

• 3 cups pressure-cooker beef stock 
• 0.3 teaspoon pepper black freshly ground
• 3 large carrots peeled cut into 2-inch pieces
• 3 pound chuck roast boneless trimmed
• 0.5 cup cooking wine dry red
• 2 tablespoons flour all-purpose
• 3  garlic cloves chopped
• 1 teaspoon kosher salt 
• 2 teaspoons olive oil 
• 1 large onion cut into 8 wedges
• 3 large parsnips peeled cut into 2-inch pieces
• 4  thyme sprigs with twine
• 1 pound turnips cut into 8 wedges
• 1 pound yukon gold potatoes peeled cut into 2-inch pieces

Equipment

• bowl
• frying pan
• whisk
• sieve
• slotted spoon
• pressure cooker
• cheesecloth

Directions

1. Heat a 6- or 8-quart pressure cooker over medium-high heat.
2. Add oil to cooker; swirl to coat.
3. Sprinkle roast evenly with salt and pepper.
4. Add roast to cooker; saut 5 minutes, browning on all sides. Stir in 3 cups Pressure-Cooker Beef Stock and wine. 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.
5. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure.
6. Remove lid; add thyme sprigs and next 6 ingredients (through onion). Close lid securely. Return to high pressure; cook 1 minute.
7. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure.
8. Remove lid; let stand 5 minutes.
9. Remove roast; slice roast thinly, and place on a platter.
10. Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Cover and keep warm.
11. Strain cooking liquid through a cheesecloth-lined sieve into a large bowl; discard solids. 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).
12. Remove 1/4 cup cooking liquid from pan; add 2 tablespoons flour, stirring with a whisk. Return flour mixture to pan; cook 2 minutes or until slightly thick, stirring with a whisk.
13. Serve with roast and vegetables.
14. Garnish each serving with fresh thyme sprigs, if desired.