2 lbs beef pot roast
2 T fat (butter will work)
2 c canned tomatoes
1/2 c dry red wine
3/4 c onions, chopped
1/4 c carrot, finely chopped
1/4 c celery, finely chopped
1/2 t garlic, minced
1 t salt
1/2 t oregano
1/2 t basil
1/4 t pepper
2 T all-purpose flour
1/4 c water
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.
Cooking time: 1 hour
