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Pressure Cooker Herbed Pot Roast

Source of Recipe

Marla


List of Ingredients

· 2 pounds (4 lbs) Beef Pot Roast, 3 to 4 inches thick
· 2 tablespoons (3 TBS) Fat
· 2 cups (4 cups) Tomatoes, canned
· 1/4 cup (1/2 cup) Dry red or white wine
· 3/4 cup (1 1/2 cups) Onions, chopped
· 1/4 cup (1/2 cup) Carrot, finely chopped
· 1/4 cup (1/2 cup) Celery, finely chopped
· 1/2 teaspoon (1 tsp) Garlic, minced
· 1 teaspoon (2 tsp) Salt
· 1/2 teaspoon (1 tsp) Oregano
· 1/2 teaspoon (1 tsp) Basil
· 1/4 teaspoon (1/2 tsp) Pepper
· 2 tablespoons (1/4 cup) All-purpose flour
· 1/4 cup (1/2 cup) Water




Recipe

Note: Amounts given are for a 4 Qt. cooker, 4 servings, and those in parenthesis () are for a 6 Qt. cooker, 8 servings.
Brown meat in fat in 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.
Serves 4.