Pot Roast

4 pounds boneless beef roast
2 tablespoons oil
1 small onion, chopped
2 teaspoons salt
½ teaspoon pepper
1 cup red wine
21/2 cups beef stock
6 tablespoons flour
Brown the beef and onion in oil in the open pressure cooker. Add salt and
pepper, ½ 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.

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