Red Wine Pot Roast (Pressure Cooker)

• 2 1/2 - 3 lbs beef roast, cut into 4-6 pieces
• 2 tablespoons oil
• 1 1/2 cups red table wine
• 2 tablespoons dried onion flakes
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 1 tablespoon condensed beef broth
• 1/4 cup water
• 2 tablespoons cornstarch

1. In a separate dutch oven on the stove (or in the PC if using a non-electric one) brown all of the meat in oil. Get a really good sear on all sides.
2. Transfer meat to PC, and deglaze the pan with red wine, stirring to get up ll browned bits.
3. Add the wine to the PC.
4. Add remaining ingredients except water and cornstarch.
5. Cover PC and bring to high pressure. Cook for 60 minutes, and let pressure release naturally.
6. Open cover, remove meat and let rest covered with foil.
7. Make a slurry with cornstarch and water, and add to liquid in PC. Increase heat if needed to bring to boil, and whist until thickened.

beef roast, oil, red table wine, onion flakes, black pepper, garlic, kosher salt, condensed beef broth, water, cornstarch

Taken from www.food.com/recipe/red-wine-pot-roast-pressure-cooker-508937 (may not work)