Step 9: Taste the liquid and adjust with additional salt and pepper. Transfer the beef roast to a cutting board and gently shred to your desired size and place onto a serving platter.
Step 10: If you added them, remove the potatoes and gently mash them for serving or serve whole on the platter alongside the pot roast.
Step 11: The remaining vegetables will be very soft. If you enjoy them this way, transfer them to the serving platter. If you do not like vegetables to be so soft, you can discard them. They have already done a wonderful job of flavoring the broth and roast.
Step 12: Serve drizzled with some of the liquid left in the pot. (Or make a quick gravy.)
Optional Gravy
Step 1: To make a quick gravy with the liquid left in the pot, use a strainer to remove any bits of vegetables and herbs from the liquid. Select the “Sauté” setting and choose high heat then bring the liquid to a boil and cook until it reduces by a quarter, 1 to 2 minutes.
Step 2: Meanwhile, whisk the cornstarch and water together. When the liquid has reduced, slowly whisk in the cornstarch mixture. Continue to boil until the gravy thickens. Turn off the pressure cooker, and then season the gravy to taste with additional salt, pepper, or spices. (For a creamier gravy, add a small splash of cream.)
