Italian Potted Beef

Use Pressure Cooker

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6 lb. Rump Roast, or Chuck Roast

3 Tbsp. Olive Oil

2 fairly large, strong Onions, -{chopped

1 c. Celery,-{diced

2 large Carrots

2 Bay Leaves

1 Tbsp. Salt

1 c. Mushrooms, -{sliced

12 oz. Tomato Paste, ~ (two 6 oz. cans)

10 1/2 oz. can Beef Broth

1 c. Red Wine

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Heat Pressure Cooker and add Olive Oil.

Brown Roast.

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Add prepared Vegetables and Seasonings.

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Blend Tomato Paste with

Beef Broth, and Red Wine.

Pour over Meat.

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Close cover securely and place

Pressure Regulator on vent pipe.

Cook for 35 minutes at 10 lbs. Pressure.

(Turn off heat and let Pressure drop on it's own)

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Serve with Gravy

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