Pressure Cooker Pot Roast with Balsamic and Rosemary

Ingredients

• One boneless beef chuck pot roast
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 jumbo onion, sliced
• 4 cloves garlic, chopped
• 2 sprigs fresh rosemary
• 3/4 cup beef broth or vegetable broth
• 1/4 cup aged balsamic vinegar
• 1 1/2 pounds new potatoes
• 1 pound baby carrots
• 1 tablespoon chopped fresh parsley, for serving, optional

Directions

1. Set the roast on a plate, then blot the surface well with a paper towel. Rub it on every side with the 1 1/2 teaspoons of salt and the pepper.
2. Turn your electric pressure cooker to Sauté and warm the oil for 3 minutes, just until it looks glossy and hot. With tongs, place the roast in the pot and brown it on both the top and the bottom, giving each side 4 minutes, for 8 minutes total. Move the roast back onto the plate.
3. Stir the onions and 1/2 teaspoon of salt into the pot, and cook them for about 3 minutes, until they begin to soften. Add the garlic and rosemary, and cook for 1 minute more, just long enough to take the raw edge off the garlic. Pour in the beef broth and balsamic vinegar, scraping the browned bits loose from the base of the pot with a wooden spoon.
4. Return the roast to the pot with the tongs, then spoon a little of the liquid over the meat. Lock the lid in place with the valve set to Sealing. Turn off Sauté, choose Manual or Pressure Cook, and set it for 55 minutes on high pressure. The cooker will need about 5 minutes to build pressure before the timer starts.
5. After the program finishes, allow the pressure to come down on its own for at least 15 minutes. Then turn the valve to Venting so any leftover steam can escape. If you are holding the roast on the Keep Warm function, it can sit there for up to 10 hours without venting the steam.
6. Open the cooker and lift the roast onto a cutting board with the tongs. Tent it with aluminum foil so it stays warm.
7. Place a strainer over a fat separator in the sink. Using heat-resistant mitts, remove the inner pot from the cooker base and pour the liquid through the strainer into the separator. If a fat separator is not available, pour the liquid into a ziplock bag, tip the bag so the fat collects at the top, and snip a bottom corner so the liquid can drain out, stopping before the fat follows. Throw away the rosemary stems, then return the strained onions, garlic, and rosemary leaves to the pot. Pour the defatted liquid back in as well, and discard the fat.
8. Add the potatoes and carrots to the pot, then set the inner pot back into the cooker base. Close the lid with the valve set to Sealing. Stop the current program, select Manual or Pressure Cook, and cook for 5 minutes at high pressure. The pot will take about 15 minutes to reach pressure before cooking begins.
9. When the cooking cycle is complete, release the pressure right away by turning the valve to Venting and letting the steam out.
10. Open the lid, then move the vegetables to a serving dish with a slotted spoon. Taste the cooking liquid, and season it with salt and/or pepper if it needs it. Take off any string from the roast, then slice the meat into 1/2-inch thick pieces. Set the roast on the serving plate with the vegetables, spoon some of the cooking liquid over everything, add parsley if you are using it, and serve.