Pot Roast (microwave) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 1/2: To 3 lb. beef chuck roast,
MICRO-SHAKE in natural meat flavor,
4: Carrots, cut into 1-1/2 inch strips
2 large: Potatoes, peeled and cut into quarters
2: Onions, cut into eighths
1 cup: Water, wine or broth
Directions:
FROM: Anchor-Hocking advertisement
Moisten both sides of the meat with water and sprinkle generously with
MicroShake. Pierce meat with a fork at 1/2 inch intervals.
Place meat in a 3-qt casserole with desired liquid. Cover with
plastic wrap or glass lid.
Microwave on HIGH for 5 minutes. Reduce power to MEDIUM and continue
to microwave for 25 minutes.
Turn meat over and arrange vegetables around meat. Recover with lid.
Microwave on MEDIUM for an additional 25-35 minutes, or until meat and
vegetables are fork tender.
Allow meat and vegetables to stand, covered, 5-10 minutes while making
gravy, if desired.
Serves 4.
Source from luhu.jp
Moisten both sides of the meat with water and sprinkle generously with
MicroShake. Pierce meat with a fork at 1/2 inch intervals.
Place meat in a 3-qt casserole with desired liquid. Cover with
plastic wrap or glass lid.
Microwave on HIGH for 5 minutes. Reduce power to MEDIUM and continue
to microwave for 25 minutes.
Turn meat over and arrange vegetables around meat. Recover with lid.
Microwave on MEDIUM for an additional 25-35 minutes, or until meat and
vegetables are fork tender.
Allow meat and vegetables to stand, covered, 5-10 minutes while making
gravy, if desired.
Serves 4.
Source from luhu.jp