Pressure-Cooker Pot Roast With Vegetable Gravy

• 3 -4 lbs roast
• 1/4 teaspoon kosher salt
• 1 cup beef broth
• 2 medium carrots, sliced thick
• 1/4 teaspoon baking soda
• 1 medium onion, diced
• 2 teaspoons soy sauce
• 2 tablespoons oil
• 2 bay leaves
• 1 tablespoon red wine vinegar
• 1 teaspoon dried thyme

1. Season roasts with salt and pepper and set aside.
2. Heat 2 tablespoons oil in pressure cooker over medium heat. Add onion, carrot, and baking soda to pot and cook until onion breaks down and liquid turns golden brown, about 5 minutes. Stir in broth, soy sauce, and bay leaves, scraping up any browned bits. Nestle roasts on top of vegetables in cooker.
3. Lock lid in place. Cook for 55 minutes. If using manual pressure-cooker, bring to high pressure and then cook at medium heat, adjusting heat as needed to maintain high pressure.
4. If using manual pressure cooker, remove pot from heat and let pressure release naturally for 10 minutes, then release pressure. If using electric pressure cooker, quick-release any remaining pressure, then remove lid. Remove meat and let rest 15-20 minutes.
5. While meat is resting, remove and discard bay leaves from sauce. Blend remaining sauce using an immersion blender, or allow to cool and then use a regular blender. Add vinegar. If desired, thicken sauce with a thickener such as arrowroot powder or cornstarch.
6. Slice or shred meat, as desired. Serve with gravy.

roast, kosher salt, beef broth, carrots, baking soda, onion, soy sauce, oil, bay leaves, red wine vinegar, thyme

Taken from www.food.com/recipe/pressure-cooker-pot-roast-with-vegetable-gravy-532727 (may not work)