Simple Pressure Cooker Pot Roast

Season one side of the raw roast by spreading half of the seasoning with your hands, pressing in slightly. Flip and season the second side with the remaining seasoning.

Heat the pressure cooker pan over medium-high heat until very hot. Add oil and tilt the pan to spread over the bottom. Brown the roast, approximately 5 minutes on each side. Do not burn.

Add the stock and broth and the rosemary and thyme. Seal the pressure cooker and allow it to come to full pressure with an angry hiss. Reduce the heat to medium or medium-low, making sure that the hissing continues, just not as intense as before. Cook for 30–35 minutes.

Release the steam, open the pan and add the carrots and potatoes. Re-seal and cook over medium-high heat for 15 minutes.

Release the steam, transfer the meat and vegetables to a serving platter and cover with tin foil to keep warm. Remove herb stems from the cooking liquid and discard.

Make the roux in a bowl by whisking the butter and flour aggressively until you have a very creamy mixture. Add the roux 1 tablespoon at a time to the cooking liquid, over medium heat. Keep adding roux until the gravy is slightly thickened and somewhat shiny. Bring to a rolling boil for 1 minute to cook the flour completely.

Drizzle gravy over the meat and vegetables on the serving platter and transfer the rest to a gravy boat for the table. Serve.