Instructions: Brown veal and onion in oil in open pressure cooker - add all but last 3 ingredients, seal cooker, bring pressure to 10 pounds, and cook for 10 minutes per pound. Reduce pressure, open cooker, remove veal and keep warm.

Discard bouquet garni; puree vegetables and any remaining kettle liquid by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping blade.

Blend flour with 1 cup stock. Add remaining stock and puree to kettle and bring to a boil. Stir in flour paste and cook, stirring, until thickened. Cover and simmer 2 to 3 minutes; taste for seasoning and adjust. For a darker gravy, add browner. Slice roast about 1/4-inch thick and serve with plenty of gravy.

This recipe yields 8 servings.

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