Pressure Cooker Pot Roast

Tonight, I was looking to cook pot roast in my new fangled pressure cooker, and after researching several recipes on the internet, I combined a couple and came up with this recipe:

Pressure Cooker Pot Roast

Ingredients:

• 3 pound chuck roast
• Kosher salt, fresh ground pepper, onion powder and garlic powder
• 1½ T canola oil
• 3 cups beef broth
• 2 t Worcestershire sauce
• 1 t dried thyme
• ¼ t dried rosemary
• 2 bay leaves
• 2½ T corn starch

Directions:

1. Season chuck roast with Kosher salt, fresh black pepper, onion powder and garlic powder. Using the "Sauté" setting on the pressure cooker, brown the seasoned chuck roast in the canola oil.
2. Remove the chuck roast from the pressure cooker, add the beef broth to the pot and cook for a few minutes, scraping up the brown bits remaining in the pot.
3. Return the chuck roast to the pot and add the Worcestershire sauce, thyme, rosemary and bay leaves. Close up the pressure cooker and start the machine using the "Meat" and "High" setting (on my machine, it was 45 minutes).
4. When the pressure cooker has completed the cooking cycle, release the pressure with the switch at the top of the machine. Wait a few minutes, then remove the lid.
5. Remove the chuck roast from the pressure cooker and place on a serving platter. Meanwhile, add the corn starch to the liquid remaining in the pressure cooker and cook on the "Sauté" setting until the liquid has thickened into a gravy.

Now, I would do something differently when (and I will) make this again. This time, I used the "Meat" and "Manual" setting to cook the meat, so ended up cooking it for 60 minutes. The recipe I was trying to emulate recommended "Manual" for 50 minutes, but I couldn't figure out how to change to time. The meat was a little dry by itself, so I'm thinking that cooking it just a little less will help. Adding the gravy helped moisten it a lot, and it added a lot of flavor. I'm also thinking about adding the herbs and Worcestershire sauce to the broth before placing the meat in the pot. When I made it this time, the herbs ended up on top of the meat, which may have kept the flavors from infusing into the meat.
These are just a couple of changes that may or may not make a difference. If it makes a difference, I'll edit this post.