Pressure Cooker Pot Roast

    4 pounds Boneless beef roast 
    2 tablespoons Oil 
    1 medium Onion, chopped 
    2 teaspoons Salt 
    1/2 teaspoon Pepper 
    1 cup Red wine 
    2 1/2 cups Beef stock 
    6 tablespoons Flour 

Brown 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.