What You Need:

1 (3 lb.) pot roast
1 C of baby carrots
1 C onion, sliced
1/2 C of water
1 C dry red wine
4 potatoes
1 (16 oz.) can of whole tomatoes, including the juice
1 t salt
2 T of vegetable bouillon
2 t of Italian seasoning
2 garlic cloves, minced
1 bay leaf

How to Make It:

Coat the pressure cooker with a non stick cooking spray.
Place the roast in the cooker and brown on all sides.
Add in the carrots and onions.
Pour the water then the wine into the cooker.
Lay the potatoes around the roast in a single layer.
Add the tomatoes with their juice to the cooker.
Sprinkle the salt, bouillon and Italian season into the mixture.
Add the garlic and bay leaf.
Bring the pressure to high and cook 45 minutes then allow the pressure to fall on its own.

You may substitute sweet potatoes for the regular potatoes for something a little different. You may also use 2 C of beef broth instead of the water and wine. If you brown the meat in the pressure cooker place over medium heat and gently brown. Once the meat has been browned add the liquid and proceed as directed in the recipe.

Makes 6 servings