Pot roast and gravy

I used a 3 pound arm roast (any chuck cut will do, bone-in) that was about 2" thick, and still partly frozen.  Don't trim off all the fat.  It is not necessary or beneficial to brown the meat before cooking.

Drizzle 1-2 T soy sauce over both sides of the roast.

In the pressure cooker, melt 1-2 T butter and saute 2 med onions, 1 large carrot and 2 stalks of celery, all chopped.  Add 2 T tomato paste and 1/2 c dry red wine and bring to a boil.  Stir in 1 1/2 c beef broth and 2 bay leaves.  Put the roast on top of the broth.  Lock the lid in place.  Over high heat, bring to high pressure; reduce heat and maintain high pressure for 1 hour.  Release pressure naturally (beef will be tougher if you quick release).

Remove the beef to a platter (yes, it will fall apart!!!).  Remove the bay leaves and discard.  Strain out the solids and degrease the liquid.  Puree liquid with solids and return to pot.  Bring to a boil.  Reduce to simmer and add 2-3 T cornstarch in an equal amount of cold water, well mixed, to thicken.