| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef chuck roast |
| 1 |
tb |
Dried parsley flakes |
|
|
Worcestershire sauce |
| 1/2 |
ts |
Garlic salt |
| 1/4 |
ts |
Pepper |
| 2 |
md |
Onions; quartered |
| 2 |
|
Stalks celery; cut in chunks |
| 3 |
|
Carrots; cut in chunks |
| 8 |
sm |
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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