INGREDIENTS

INSTRUCTIONS

Add the olive oil to a very hot pressure cooker pot. Brown the roast
on both sides. (If your roast is too large to fit the bottom of your
cooker pot, cut in half to brown.) Remove the meat from the pot to a
platter and set aside.  Add the onions and garlic to the pot and saute
until they begin to  take on a little brown color. Add the rest of the
ingredients to the  pot with the onions and garlic and stir well to
blend into a smooth  sauce.  Add the meat back to the pot into the
sauce. Place the lid on the  pressure cooker securely and put the
pressure regulator weight in  place. Leave the heat on high until the
regulator weight begins to  jiggle, then lower the heat immediately to
a level that allows the  regulator weight to just barely jiggle. Cook
the roast, from this  point on, for 20-25 minutes (depending on how
large the roast and on  the grade of meat).  Allow the pot to cool and
the pressure to reduce. Open the pot,  remove the roast to a platter,
and check the consistency of the  sauce. If it is too thick, add a
little more broth, water, or wine  and simmer a few minutes longer. If
the sauce is too thin, turn the  heat up high and reduce to the
consistency you desire. Pour the sauce  into a serving dish and serve
over your favorite cooked and drained  pasta. Top with grated parmesan
or romano cheese.  Add some garlic bread and a salad along with a glass
of that same  chianti wine and you have a feast in less than an hour.
Posted to IChef 11/1/96 by Cindy Hartlin  Recipe by: Mrs. Gee @aol.com
Posted to MC-Recipe Digest V1 #565 by  Rooby <MsRooby@sprintmail.com>
on Apr 13, 1997

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