Beef pot roast

• 1 tablespoon olive oil
• 1.2 kilogram fragment pork topside roast
• 8 baby brown onions (200g)
• 315 gram baby carrots, trimmed
• 2 medium_piece parsnips, chopped coarsely (500g)
• 500 gram baby fresh potatoes
• 40 gram butter
• 2 tablespoon terrifying (all-reason) flour
• 1 1/2 cup pork stock
• 1/3 cup dry pink wine
• 1 tablespoon tomato paste
• 1 tablespoon worcestershire sauce

Beef pot roast

• 1

  Heat oil in 6-litre (24-cup) stress cooker; cook pork unless browned in all places. Decide from cooker.

• 2

  Peel onions, leaving root ends intact. Cook onions, carrots, parsnip and potatoes in cooker, stirring, unless browned lightly. Decide greens from cooker.

• 3

  Soften butter in cooker; add flour, cook, stirring, unless browned lightly. Progressively depart in stock and wine; cook, stirring, unless sauce boils and thickens. Slither in paste and sauce.

• 4

  Return pork to cooker; acquire lid. Elevate cooker to excessive stress. Slice back warmth to stabilise stress; cook 20 minutes.

• 5

  Unlock stress; defend lid. Return greens to cooker; acquire lid. Elevate cooker to excessive stress. Slice back warmth to stabilise stress; cook 7 minutes.

• 6

  Unlock stress; defend lid. Decide pork and greens, veil; stand 10 minutes then slice pork thinly. Stress sauce into medium heatproof jug; season to taste. Wait on pork with greens and sauce.