Pot Roast And Vegetables

• 1 beef sirloin tip roast (3 pounds)
• 2 tablespoons canola oil
• 4 large potatoes, peeled and quartered
• 4 large carrots, cut into 2-inch pieces
• 1 large onion, cut into wedges
• 2 cups water
• 1 teaspoon beef bouillon granules
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons cornstarch
• 3 tablespoons cold water

1. In a pressure cooker, brown roast in oil on all sides. Add the potatoes, carrots, onion and water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
2. Remove from the heat; allow pressure to drop on its own. Remove meat and vegetables; keep warm. Bring cooking juices in pressure cooker to a boil. Add bouillon, salt and pepper.
3. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

beef sirloin tip roast, canola oil, potatoes, carrots, onion, water, beef bouillon granules, salt, pepper, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/pot-roast-and-vegetables/ (may not work)