The pressure cooker is extremely forgiving for tougher cuts of meat such as pot roast. It yields a good, juicy roast. Note although slices will look grey and overcooked, they aren’t. We prefer a juicy gravy like the one in this recipe, but you may also thicken it. Once you’ve removed the vegetables from the cooker, skim one tablespoon of fat off the surface of the juices and mix it with two tablespoons of flour. Whisk this mixture back into the juices, one teaspoon at a time, until it can coat the back of a spoon. Simmer the gravy for two minutes.
