Beef Pot Roast

Rub the beef chuck with rock salt and lots of ground black pepper. Set aside.

Using a pressure cooker, heat some oil and begin searing the beef on both sides. Searing is basically frying the meat in oil, cooking its outer layer. This will help lock the flavors of the beef while simmering. After searing, remove the meat from the oil and set aside.

Add flour (cornstarch) to the oil and mix thoroughly until lumps disappear. Pour beef broth and continue mixing (amount of flour and broth will depend on how thin/thick you want the gravy to be). Add chopped garlic, bay leaf, a pinch of dried thyme or fresh thyme and red wine. Cook in high pressure for about an hour. Add in the chopped potatoes and carrots (or celery if you wish) and continue cooking for 15 more minutes.