Beef Pot Roast And Gravy

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2 teaspoons olive oil

1 (3-pound) boneless chuck roast, trimmed

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 cups Pressure-Cooker Beef Stock

1/2 cup dry red wine

4 thyme sprigs, tied securely together with twine

3 garlic cloves, chopped

3 large parsnips, peeled and diagonally cut into 2-inch pieces

3 large carrots, peeled and diagonally cut into 2-inch pieces

1 pound turnips, each cut into 8 wedges

1 pound Yukon gold potatoes, peeled and cut into 2-inch pieces

1 large onion, cut into 8 wedges

2 tablespoons all-purpose flour

Fresh thyme sprigs (optional)

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