I sometimes use a "pressure cooker" for my pot roast. When I do, I make big dumplings that are nicely soaked with gravy...very heavy eating!

- bottom round roast
- brown on all sides
- put onions and celery on bottom and meat on top
- add water (or wine...or beer) to partially cover meat
- add some beef boullion cubes, salt, pepper, 2 bay leaves
- cook according to pressure cooker directions (maybe 25 min. or until tender)
- add carrots and cook a few minutes
- thicken broth to gravy consistency

*** Now...mix up dumpling batter and put it on top of the meat; put lid on, but not on pressure setting; after 8-10 min. the dumplings will be fluffy