Pot Roast

4 pounds boneless beef roast
2 tablespoons oil
1 small onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
1 cup red wine
2 1/2 cups beef stock
6 tablespoons flour

Brown the beef and onion in oil in the open pressure cooker. Add salt and pepper, 1/2 cup wine, seal cooker and cook at 10 pounds pressure for 15 minutes per pound. Reduce pressure, open cooker and remove meat.

To make gravy, remove all but 2 tablespoons fat from the cooker, add the flour and stir for 1 minute, then slowly add the wine and stock and simmer for a few minutes until thickened. Season gravy with salt and pepper to taste.

10 servings