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1. Pat roast dry with paper towel; season all over with salt and pepper. Place pressure cooker on heat source set to maximum; heat oil. Cook beef for 3 to 5 minutes or until browned all over. Add carrots, parsnips, celeriac, celery, onion, garlic and bay leaves. Pour in beef broth.
2. Stir together tomato sauce, mustard, Worcestershire sauce, brown sugar and thyme; add to cooker. Close pressure cooker. Fit the valve. Press it down and turn to cooking position. When steam escapes through the operating valve continuously, and a regular hissing sound is heard, reduce heat source to low. Set timer for 60 minutes.
3. During cooking, check that the valve murmurs regularly. If there is not enough steam, increase heat source slightly; if there is too much steam, reduce heat source.
4. To release steam: After the heat has been turned off, you have two alternatives: • Slow pressure release: turn the operating valve choosing the speed at which you want to release the pressure until it stops. When the pressure indicator drops again, your pressure cooker is no longer under pressure. • Fast pressure release: dip pressure cooker into a sink filled with enough cold water to reach level of pan handles. When pressure indicator drops again, your pressure cooker is no longer under pressure. Turn the operating valve up to position.
5. When the pressure cooker is under pressure, take great care when moving it without shaking it.
6. Remove lid. Remove bay leaves. Transfer beef to cutting board. Remove vegetables. Whisk corn flour with 2 tbsp (30 mL) water; add to pot. Bring sauce to boil; reduce heat and simmer for 2 to 3 minutes or until thickened. Slice beef; arrange beef and vegetables on serving platter. Spoon sauce over top. Garnish with rosemary.