Pot Roast

• 2 lbs of beef rump roast, trimmed
• 1 1/2 tbsp of all-purpose flour
• 1 tsp of salt
• 1 tbsp of olive oil
• 1 carrot, sliced
• 1 onion, sliced
• 2/3 cup of beef broth
• 2/3 cup of dry red wine
• black pepper

Prepare the ingredients.

Combine flour and salt; add pepper to taste. Rub mixture into meat. Preheat pot.

Add oil. Brown meat on all sides, for about 8 min. Add onion. Cook for 1 minute.

Add broth and wine.

Cooking under pressure : 60 min.

Remove meat. Let rest 5 min before slicing. Simmer to reduce; strain. Serve as gravy.