Pressure cooker roast

Ingredients

• 1 tablespoon extra-virgin olive oil


• 1 boneless beef chuck roast (about 3 pounds)


• Kosher salt and freshly ground pepper


• 2 garlic cloves, smashed


• 2 tablespoons unbleached all-purpose flour


• 3 cups chicken stock, homemade or store-bought


• 1 pound carrots, cut into thick rounds


• 1/3 cup pitted oil-cured olives


• 10 dates, pitted and chopped


• 1 teaspoon fresh thyme leaves


• 1 dried bay leaf


• 1/2 teaspoon cumin seeds


• Finely grated zest and juice of 1 large navel orange

Directions

Heat oil in a 6-to-8-quart pressure cooker over medium-high, or in an electric pressure cooker set to saute. Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Add beef and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat (or add enough oil to equal 2 tablespoons). Add garlic and flour, and cook, stirring, until fragrant, 1 to 2 minutes. Whisk in stock, carrots, olives, dates, thyme, bay leaf, cumin seeds, orange zest and juice, and 1 teaspoon salt. Return beef along with any accumulated juices to pressure cooker.