| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 4 | Servings | |
INGREDIENTS
| 3 | lb | Beef chuck roast |
| 1 | T | Dried parsley flakes |
| Worcestershire sauce | ||
| 1/2 | t | Garlic salt |
| 1/4 | t | Pepper |
| 2 | Onions, quartered | |
| 2 | Stalks celery, cut in chunks | |
| 3 | Carrots, cut in chunks | |
| 8 | Red potatoes |
INSTRUCTIONS
Date: Sat, 10 Feb 1996 09:39:20 -0800 From: Gerald Edgerton <jerrye@wizard.com> Soak clay pot and lid in cold tap water for 1/2 hour or more; drain; do not dry. Place chuck roast in pot. Sprinkle with parsley flakes, Worcestershire sauce, garlic salt and pepper. Cover with water soaked lid. Microwave 15 minutes on high, fat side down. Turn roast and add onions, celery, carrots and potatoes. Recover and microwave on medium for 50 to 55 minutes, until meat and vegetables are tender. Let stand, covered, for 5 minutes before serving. Serves 4 MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MICROWAVE From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 1471
Calories From Fat: 1050
Total Fat: 116.4g
Cholesterol: 350.4mg
Sodium: 539.3mg
Potassium: 1103.6mg
Carbohydrates: 12g
Fiber: 3.2g
Sugar: 5.7g
Protein: 88.1g