4 lb Boneless beef roast
2 tb Oil
1 sm Onion; chopped
2 ts Salt
1/2 ts Pepper
1 c  Red wine
2 1/2 c  Beef stock
6 tb 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.