• 2 lbs beef pot roast
• 2 T fat (butter will work)
• 2 c canned tomatoes
• ½ c dry red wine
• ¾ c onions, chopped
• ¼ c carrot, finely chopped
• ¼ c celery, finely chopped
• ½ t garlic, minced
• 1 t salt
• ½ t oregano
• ½ t basil
• ¼ t pepper
• 2 T all-purpose flour
• ¼ c water

Brown meat in fat in pressure cooker.

Add remaining ingredients except for the flour and water.

Cover, set control and cook for 35 - 45 minutes after control jiggles.

Cool cooker normally for 5 minutes, then place under faucet.

Remove meat from cooker.

Mix flour and water together until smooth.

Add to pot juices and cook until thickened, stirring constantly.

Cooking time: 1 hour

Diana's Kitchen