1/4 cup all purpose flour
1 tsp. dried Italian seasoning
1/2 tsp. salt
1/4 tsp. black pepper
3 1/2 lb. blade or cross rib pot roast 
3 tbsp. vegetable oil
1 large tomato
1 onion
2 medium size carrots
2 celery stalks
10 oz. can undiluted beef broth
1 cup dry red wine

Preparation Time 15 minutes
Makes 4 to 6 Servings

From Linda's Kitchen

 In a large plastic bag, combine flour with seasonings. Add roast.  Shake to completely coat.  Discard excess flour.  In a pressure cooker, heat 2 tbsp. oil over medium high heat.  Add meat and brown on all sides. Meanwhile, coarsely chop vegetables.  Remove roast to a plate.  Pour out any darkened oil from cooker.  Heat 1 tbsp. oil in cooker over medium heat.  Add vegetables.  Stir often for 5 minutes.  Place roast on top of vegetables.  Add broth and wine.  Lock lid in place. Bring cooker up to full pressure over high heat.  Then reduce heat to medium low, just to maintain even pressure.  Cook until roast is tender, from 60 to 70 minutes.  Remove from heat and release pressure quickly.  Place roast on a platter.  Tent with foil.  In a food processor, purée vegetables and liquid.  Season with salt and pepper.  Pour over sliced meat.