Beef Pot Roast(Pressure Cooker)

3 pounds boneless brisket of beef -- uniformly shaped

1/3 cup olive oil

2 large onions -- sliced

4 cloves garlic -- sliced, up to 6

2 carrots -- cut into 2" pieces

2 cups canned or fresh beef broth

2 tablespoons lemon juice

4 tablespoons tomato paste

1/2 cup chopped parsley

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

2 bay leaves -- (optional)

3 medium potatoes -- quartered, up to 4

4 carrots -- cut into 2" pieces,

-- up to 6 1/3 cup sour cream

2 tablespoons prepared horseradish

2 tablespoons all-purpose flour -- up to 3

In pressure cooker, brown brisket in hot oil on all sides evenly, turning with long-handled fork or tongs. Remove meat and set aside. Saute onion, garlic, and sliced carrots in hot oil for 3 minutes, stirring and scraping bottom of cooker to loosen any browned particles of meat. Stir in broth, lemon juice, tomato paste, parsley and seasonings. Place rack in cooker; add meat. Secure lid. Over high heat, bring cooker to high pressure. Reduce heat to medium and cook for 50-55 minutes. Release steam according to manufacturer`s directions. Remove lid. Stir potatoes and carrots into meat mixture. Secure lid. Over high heat, bring cooker to high pressure. Reduce heat to medium and cook for 9 minutes. Release steam according to manufacturer`s directions. Remove lid. Transfer meat and vegetables to serving platter. Loosely cover to retain heat. Skim all but approximately 2 T. liquid from cooker; strain this liquid through fine sieve and set aside. Heat cooker over low heat; stir in flour to make a smooth paste. Add sieved liquid; stir continuously until the sauce is smooth and thickened -- about 5-7 minutes. Remove skillet from heat; whisk in sour cream and horseradish until well blended. Slice brisket. Serve sauce with brisket and vegetables. NOTE: I have made this dish many times without the horseradish sauce. It is very flavorful without the sauce, and excellent served with a simple salad. VARIATION: Instead of making the horseradish sauce, simply add the following to the cooker with the tomato paste: 1 t. oregano, 1 t. thyme, 1 t. basil, 1/2 t. rosemary -OR- 1 T. Italian seasoning. You may also substitute 1 c. red wine (do not use cooking wine; use a nice table wine for this purpose) or beer for 1 c. of the beef broth.