Herbed Pot Roast

• 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

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.

Source: The Mirromatic Speed Pressure Cooker cookbook

NOTE: Different cookers' controls react differently when pressure is acheived. The Mirromatic control jiggles while another control will give off with an intermittent hiss. You must know how your control reacts to pressure in order to accurately time your dishes.