12 small redskin potatoes (cleaned but not peeled)
1 white onion, peeled
2 medium carrots, cut into 2-inch lengths
1 medium parsnip or turnip, cut into cubes
1/2 cup small pasta, cooked
2 tbs parsley, chopped
fresh grated Parmesan cheese
Season the pot roast with salt and pepper. Heat oil in your pressure cooker (lid off), then brown the pot roast on all sides. Put the roast on a plate and drain the oil from the pressure cooker. Put the pot roast back into the pressure cooker and add the beef stock.
Lock the pressure cooker lid, heat to high pressure, then reduce heat to maintain pressure. Cook for 1 hour and 15 minutes.
Preheat oven to 200 degrees. Remove pressure cooker from heat, release pressure, and open lid (follow all your pressure cooker safety instructions). Transfer the pot roast and one ladle of stock to a deep casserole dish. Cover with foil and place in oven.
Skim fat from top of stock in pressure cooker. Add vegetables to stock. Lock lid, bring to high pressure, adjust heat to maintain, cook for 4-5 minutes. Remove pressure cooker from heat, release pressure, open lid, and transfer the vegetables to the casserole, placing them around the pot roast. If the onion has turned limp and mushy, just fish it out and throw it away — you only want it for the flavor, anyway. Return casserole dish to oven.
Boil the pasta, drain, add to the stock remaining in the pressure cooker. Add parsley and stir, season with salt & pepper.
Serve the pot roast and vegetables in the casserole dish. The pot roast will carve easily with nothing more than a serving fork. Serve the broth separately in small bowls, with grated Parmesan cheese.