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 Info Category: Beef/Burger Rating: 4 Contributor: T. Ryan

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.