Hudson River Pot Roast - Pressure Cooker Recipie

Ingredients:

2-3 pound chuck or rump roast
2 cloves garlic, thinly sliced (more to taste)
Salt and pepper, to taste
1/3 cup flour
Olive oil
1/2 cup red wine
1/2 cup beef broth
1 stalk celery
4-5 medium carrots, peeled but whole4-5 small red potatoes

Directions:

With the tip of a sharp knife, cut slices in beef and push garlic pieces into them. Salt and pepper roast to taste. Dust beef with flour to coat, and brown both sides in oil in pressure cooker. Pour in red wine and beef broth. Place celery stalk on meat. Cover. Bring it up to pressure (15 pounds) and reduce heat. Cook 40 minutes. Remove cooker from heat and release pressure. Remove celery and discard. Add carrots and potatoes. Return cooker to heat, cover and bring up to pressure. Remove from heat and allow to cool slowly while vegetables cook and until pressure cooker can be opened easily, about 10 minutes. Remove meat and vegetables, slice, and arrange on serving platter. Make gravy with pan juices and serve on the side.

Notes or Special Instructions: