Microwave Italian-Style Pot Roast
Submitted by diane2
Microwave Italian pot roast braises chuck in Worcestershire, oregano, and garlic with potatoes, carrots, and tomato-mushroom gravy. A tender all-in-one roast done in the microwave.
YIELD
10 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsMicrowave pot roast sounds like culinary heresy until you taste it. The real advantage of microwave braising is that the meat cooks at controlled steady power (50% medium) without the fluctuating heat of an oven or stovetop, which means connective tissue breaks down slowly and evenly into tenderness. This Italian-inflected version adds oregano, garlic, and a tomato-mushroom gravy to the classic pot roast playbook.
The method is built around patience, not speed. A full hour-plus at medium power is what turns a tough chuck roast into a fork-tender one. Don’t try to rush with high power, because high heat tightens meat fibers instead of relaxing them, leaving you with dry, tough slices.
Adding the potatoes, carrots, and onions halfway through is the other smart move. Vegetables don’t need the full braising time and would turn to mush if started with the meat. Introduced at the midpoint, they arrive tender but intact.
Chef Tips
- Use a 3-quart covered casserole, not a shallow dish. The covered steam is what keeps the roast from drying out.
- Trim excess fat before cooking. Microwave pot roasts can turn greasy if the fat cap renders into the sauce.
- Stir the tomato-flour mixture smooth before adding to prevent lumpy gravy.
- Let the roast rest 10 minutes before slicing. Rest lets the juices flow back into the meat instead of onto the platter.
Variations
- Swap chuck for a beef brisket or rump roast, keeping cook times similar.
- Add a splash of red wine to the braise liquid for deeper flavor.
- Stir in fresh basil at the end for a brighter Italian finish.
Ingredients
Directions
Trim excess fat from pot roast. In a 3-quart casserole stir together Worchestershire sauce, beef bouillon granules, sugar, oregano, garlic, ½ cup water, ½ teaspoon salt, and ¼ teaspoon pepper.
Add pot roast to mixture in casserole. Cook, covered, on 100% power (high) about 5 minutes or until the liquid is boiling.
Cook covered, on 50% power (medium) for 35 minutes more.
Turn pot roast over. Add potatoes, carrots, celery, and onions.
Cook meat and vegetables, covered, on medium for 25 to 40 minutes or until meat and vegetables are tender, spooning liquid over the meat and vegetables once or twice during cooking.
Transfer meat and vegetables to a serving platter, reserving For gravy, skim fat from the reserved liquid. Stir together tomato sauce and flour. Stir tomato mixture and mushroom into the liquid in the casserole. Cook uncovered, on high for 5 to 10 minutes or until thickened and bubbly, stirring each minute until the mixture starts to thicken, then stirring every 30 seconds. Cook, uncovered, on high for 30 seconds more.
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