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1. Roll the roast in soy sauce to coat.
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2. Slice garlic into very thin slivers and make incisions, evenly distributed around roast.
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3. Season liberally with pepper.
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4. Saute celery, carrot and onions in hot oil for 3 minutes.
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5. Add beef broth, bay leaves, and thyme.
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6. Immerse the rack or trivet into the liquid and place the meat on it, broad side down, so the most surface possible is submerged.
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7. Lock lid and bring to high pressure. Adjust heat to maintain high pressure for 45-50 min.
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8. Use natural release.
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9. If the roast is done, it should be tender enough to be pierced easily with a fork. If not, lock the lid ad return to high pressure for another 5 min. Use natural release again.
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10. When roast is fork tender, let rest on a cutting board for 10 minutes before slicing and arranging on a platter.
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11. Meanwhile, remove the rack from cooker and place the small onions, chunked parsnips and quartered potatoes into the cooker.
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12. Lock lid and return to high pressure. Adjust he heat to maintain high pressure for 5 min.
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13. Use quick release method.
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14. With a slotted spoon, remove the vegetables and arrange around roast. Tent.
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For Gravy:
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1. Spoon off any fat.
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2. Over high heat, gradually whisk the flour-butter mixture into the gravy.
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3. Cook over med-high heat until thickened, stirring constantly, 3-4 min.
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4. Remove bay leaves and adjust seasons.
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Either serve gravy in a boat or pour it over the sliced roast and vegetables.
