Rub the roast beef all around with mustard and season well with pepper and salt. Heat the fat in the pressure cooker and fry the roast beef vigorously. Clean and dice the onions, soup greens and garlic. Take the beef out of the pot and cover with aluminum foil. Put the prepared vegetables in the frying fat and sauté. Deglaze with red wine and add the stock. Place roast beef on top of the vegetables and close the lid tightly. Set cooking level 2 on the lid. Set the stove to the highest setting. Once the button is up, set the stove to medium. Let roast beef stew for approx. 50 minutes and switch off the stove approx. 5 minutes before the end of the cooking time in order to use the remaining heat. Let off the steam according to the instructions for use. Do not remove the lid until the pan is depressurized. Take the beef out of the pot and wrap it in aluminum foil and let it rest for a few minutes. Puree the sauce, if necessary extend it with broth. Mix the flour with cold water until smooth. Briefly bring the sauce to the boil again, thicken with flour and simmer briefly. Cut the roast beef into slices and serve with the sauce. Serve with potatoes or dumplings and round off with a salad. Annotation: We like a lot of sauce, which is why the amounts of soup vegetables, red wine and broth are higher than in most other recipes.
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