Granma's Pot Roast
Grama's Pot Roast recipe
Yield
16 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef chuck roast
|
|
| 4 | each |
carrots
cut up |
|
| 2 | large |
potatoes
cut |
|
| 2 | each |
onions
cut into eighths |
|
| 1 | cup |
water
wine or broth |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef chuck roast
|
|
| 4 | each |
carrots
cut up |
|
| 2 | large |
potatoes
cut |
|
| 2 | each |
onions
cut into eighths |
|
| 237 | ml |
water
wine or broth |
|
Directions
Moisten both sides of the meat with water and sprinkle generously with MicroShake.
Pierce meat with a fork at ½ 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 to 35 minutes, or until meat and vegetables are fork tender.
Allow meat and vegetables to stand, covered, 5 to 10 minutes while making gravy, if desired.
