This is the only pot roast I like!
Grind bay leaf, thyme, cloves and peppercorns to fine powder in small food processor. Add salt; pulse to mix. Transfer to small bowl, add garlic slivers, then toss to coat with spice mixture. Poke sixteen, 1/2" deep slits in meat with a paring knife; stuff each with garlic sliver. Rub remaining spice mixture over meat.
Heat oil in 6 quart pressure cooker over medium-high heat. Put roast in pot and brown thoroughly on all sides, maintaining heat so fat sizzles briskly but does not smoke (about 15 minutes). Transfer roast to plate. Add onion, small carrot and celery to heated fat; saute' to soften slightly (2-3 minutes). Stir in stock and wine; increase heat to high. Lower trivet into pot; set browned roast on trivet. Cover cooker, securing lid; bring to high pressure. Reduce heat to maintain high pressure and cook 1 hour. Quick-release pressure.
When pressure has dropped, carefully remove lid away from you. Test meat; it should be fork-tender. Remove meat and wrap in tin foil; set aside.
Remove trivet from cooker and reserve vegetables that were cooked with meat. Add potatoes and medium carrots. Once again cover cooker, securing lid; bring to high pressure. Reduce heat to maintain high pressure and cook 4 minutes. Quick-release pressure. When pressure has dropped, carefully remove lid away from you. Transfer vegetables to large platter; cover with foil.
With handheld immersion blender, puree juices left in cooker.
Mix two tablespoons of flour with some of the juices. Gradually whisk mixture back into the pot until the juice can coat the back of a spoon.
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|Serving Size: 1 Serving (300g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 48 (21%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 431.8mg||15 %|
|Potassium 782.2mg||21 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 23.8g|
|Protein 3.5g||5 %|
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Calories per serving: 226
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