| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Italian |
Cyberealm, Meats |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef chuck pot roast, cut |
|
|
2 inches thick |
| 1 |
T |
Worcestershire Sauce |
| 1 |
t |
Instant beef bouillon- |
|
|
granules |
| 1/2 |
t |
Sugar |
| 1/2 |
t |
Dried oregano, crushed |
| 1 |
|
Garlic clove, minced |
| 3 |
|
Potatoes, peeled and cut- |
|
|
into 1-inch cubes |
| 3 |
|
Carrots, cut into julienne- |
|
|
strips |
| 3 |
|
Celery stalks, cut into 2- |
|
|
inch pieces |
| 2 |
|
Onions, quartered |
| 8 |
oz |
Can of Tomato Sauce |
| 1/4 |
c |
Flour |
| 4 |
oz |
Can of Mushrooms, drained |
|
|
seconds more. Serve gravy with meat and vegetables, seconds more. Serve gravy with meat and vegetables. |
INSTRUCTIONS
Trim excess fat from pot roast. In a 3-quart casserole stir together
Worchestershire sauce, beef bouillon granules, sugar, oregano, garlic,
1/2 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add pot
roast to mixture in casserole. Cook, covered, on 100% power (high)
about 5 minutes or till 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 till 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
the liquid in the casserole. 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 till thickened and bubbly, stirring each minute
till the mixture starts to thicken, then stirring every 30 seconds.
Cook, uncovered, on high for Makes 8 servings Source: Better Homes
and Gardens Microwave Cooking Card Library Typed for you by Lois
Flack, CYBEREALM BBS, Watertown, NY. Nutritional Analysis
Calories.................249 Protein..................30 g
Carbohydrates.............18 g Fat.......................6 g
Sodium...................491 mg Potassium...............720 mg
Protein.....(% U.S. RDA)..45 Vitamin A.(% U.S. RDA)..158 Vitamin
C...(% U.S. RDA)..18 Thiamine..(% U.S. RDA)...10 Riboflavin..(%
U.S. RDA)..16 Niacin....(% U.S. RDA)...28 Calcium.....(% U.S. RDA)...5
Iron......(% U.S. RDA)...33 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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