3 1/2 to 4 lb. chuck or round roast
1 peeled clove garlic
2 tbsp. drippings
Salt
Pepper
1 c. tomato sauce
1/4 c. cold water
1 tsp. sauce for gravy

Rub the cut surfaces of the meat with garlic. Brown in the cooker saucepan drippings. Sprinkle with salt and pepper. Add tomato sauce. Cover and bring to 15 pounds pressure and cook 11 minutes to the pound. Reduce pressure. Remove meat. Mix cornstarch to smooth tomato sauce and water to make gravy. Serves 6 to 10.