4 lb. beef pot roast or brisket
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. ginger
1 1/2 - 2 tsp. salt
1/8 tsp. pepper
2 tbsp. shortening
2 lg. onions, thinly sliced
1-2 cloves garlic
1/2 c. brown sugar
3/4 c. red wine
1/4 c. water
4 bay leaves

Combine nutmeg, cinnamon, ginger, salt and pepper and rub into meat. Heat cooker and add shortening. Brown meat well on all sides. Add onion, garlic, brown sugar dissolved in wine and water and bay leaves. Pressure cook at 15 pounds of pressure for 40 minutes. Let pressure drop of its own accord. (Or bake in Dutch oven several hours at 300 degrees until done.)