Pressure Cooker Pot Roast

It may not look too exciting int he picture, but it is a very cost effective meal, filling, and tastes great!

Ingredients:
3 Lbs Beef, the high rib section (should have some visible fat on it)
1 onion with peel*, halved
1 carrot with peel*, ends cut off, cut into large chuncks
2 tsp Salt
1 tsp Pepper
1 Bay Leaf
Water
1 Sellery stalk, chopped
1 Carrot, chopped
1 onion, chopped
2 medium/large Potatoes, with peel, chopped

Directions:
In a pressure cooker place the meat inside and cover completely with water--make sure there is at least 5 inches left in your pressure cooker above the water or the stew will over flow. Do Not pre cut the meat! Add the halved onion with peel and the chopped carrot with peel, salt, pepper, and the Bay leaf. Cook on high. Once the pressure cooker is cooking at full speed, cook for 40 minutes. Once 40 minutes are up, remove from heat and let the pressure cooker release it's pressure. Once safe to open, remove the meat and place on a plate to let cool. With a straining spoon remove the onion with peel, the carrot peices, and the bay leaf and throw away. Add all other ingredients to the remaining broth at this point and bring to boil until the vegetables are cooked to desired doneness. In the meanwhile, cut beef into large chuncks. When the vegetables are completely cooked, add the meat and cook for about 3-4 minutes so that it reheats the meat. Add any desired salt at this time if the stew is not salty enough. Remove 4 chuncks of potato and put in blender with 4 Tbs of broth. Blend and then put back into stew. This will give they stew more consitancy instead of being so soupy and so that you don't have to add flour or cornstarch. Remeber, potatoes have a lot of starch in them!

*The peel from the onion and the carrot have most of the flavor in them and many vitamins too, this is esential for the broth. Do not worry, they will not fall apart, and you will be able to strain them out.