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1
Sprinkle roast evenly with salt and pepper.
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2
Heat a 6- or 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat.
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3
Add roast to cooker. Saute 5 minutes, browning on all sides.
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4
Stir in 3 cups rich beef stock and wine.
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5
Close lid securely. Bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook for 35 minutes.
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6
Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
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7
Remove lid, directing steam away from you. Add thyme sprigs, garlic, parsnips, carrots, turnips, potatoes and onions.
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8
Close lid securely. Return to high pressure, cook 1 minute.
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9
Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. Let stand 5 minutes.
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10
Remove roast. Slice roast thinly, and place on a platter.
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11
Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Cover and keep roast and vegetables warm.
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12
Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids.
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13
Bring cooking liquid to a boil over medium-high heat in a large, wide skillet. Cook until reduced to 1 1/2 cups (about 15 minutes).
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14
Remove 1/4 cup cooking liquid from pan. Add 2 tablespoons flour, stirring with a whisk.
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15
Return flour mixture to pan. Cook 2 minutes or until slightly thick, stirring with a whisk.
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16
Serve sauce with roast and vegetables. Garnish each serving with a fresh thyme sprig, if desired.
