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1
Finely chop the onions.
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2
Peel and cut each carrot into 3 pieces.
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3
Rinse and stem the mushrooms.
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4
Thinly slice the caps (reserve the stems for soup).
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5
Peel the garlic cloves but leave them whole.
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6
Heat the oil in your pressure cooker over high heat until very hot.
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7
Add the veal roast and brown on all sides, about 5 minutes.
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8
With tongs, remove the veal to a plate.
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9
Add the onions to the pressure cooker and saute over medium heat until they just begin to wilt, about 2 minutes.
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10
Add the carrots, mushrooms, garlic, spaghetti sauce, water, and 1 teaspoon salt and stir to combine.
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11
Return the browned veal to the pot and bring the liquid to a boil over high heat.
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12
Cover the pressure cooker, lock the lid, and slowly bring to full pressure.
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13
Cook at full pressure for 45 minutes.
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14
Turn off the heat and let the pressure return to normal, at room temperature (this takes about 15 minutes).
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15
Release the pressure and unlock the cooker, averting your face as you do so to prevent a steam burn.
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16
Season the sauce to taste with salt and pepper.
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17
Slice the meat.
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18
Variation
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19
If you have the time, you can remove the roast and other solids and boil the liquid over high heat until reduced to a thick pan sauce.
