Pot Roast in an Electric Pressure Cooker | Williams Sonoma

Ingredients

• 1 beef rump roast, about 5 lb.
• Salt and freshly ground pepper, to taste
• 1⁄4 cup all-purpose flour
• 1 Tbs. extra-virgin olive oil
• 2 yellow onions, cut into slices 1⁄4 inch thick
• 8 carrots, cut diagonally into slices 1⁄2 inch thick
• 1 1⁄2 cups beef stock
• 2 garlic cloves, crushed
• 3 fresh thyme sprigs
• 1 bay leaf