Pot Roast Microwave Food

MICROWAVE POT ROAST FOR 2

Steps:

• Pierce both sides of meat thoroughly with fork.
• Place in 2-quart square casserole.
• Mix half of the beer, the salt and the pepper.
• Pour over meat, cover.
• Microwave at 50% 40 minutes, turning over 2 or 3 times during cooking.
• Arrange vegetables around sides of meat.
• Pour remaining beer over meat and vegetables, cover.
• Microwave at 50% 25 to 35 minutes, or until meat is fork tender.
• Let stand, covered 5 minutes.

POT ROAST (MICROWAVE)

Steps:

• Pierce meat deeply and thoroughly on all sides with a fork.
• Place meat, sauce mix and water in a large oven cooking bag. Place in casserole dish and secure bag with nylon tie.
• Make six 1/2-inch slits in neck of bag below tie.
• Microwave at MEDIUM (50%) power for 30 minutes.
• Turn roast over; add carrots, onion and potatoes and continue to microwave on medium for 25-60 minutes or until meat and vegetables are fork-tender.
• Add peas during the last 5 minutes of cooking time.
• Let stand, covered, for 15 minutes to tenderize further and develop flavor.

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

POT ROAST WITH VEGETABLES (CONVECTION MICROWAVE)

Steps:

• Place meat in a 4-quart casserole dish.
• Pat seasonings onto meat.
• Add vegetables to dish around meat.
• Combine water and browning sauce; pour into casserole dish.
• Cover & roast 20-22 minutes PER POUND on High Mix setting, or until meat is fork-tender.
• Allow to stand 5 minutes before serving.