Name: Tender Cooker Chuck Roast
Ingredients: 1 tb Oil; 3 lb Chuck roast; 1/2 c Water; 1 Garlic clove, chopped; 1/2 ts Salt; 1/4 ts Pepper; 1 Onion, cut up; 3 Potatoes, cut up; 1 tb Flour

Now, a wise God designs no clashing between his domestic and political and his church institutions. He has ordained that the man shall be head in the family, thus it would be a confusion full of mischief to make the woman head in the church. But we have seen that the right of public teaching must involve the right of spiritual rule. The woman who has a right to preach, if there be any such, ought also claim to be a ruling elder. How would it work to have husband and wife, ruler and subject, change places as often as they passed from the home to the church? We see that this amount of switching roles would result in little short of absolute anarchy.

Robert Dabney

CATEGORY	CUISINE	TAG	YIELD
Meats		Beef	8	Servings

INGREDIENTS

1	tb	Oil
3	lb	Chuck roast
1/2	c	Water
1		Garlic clove, chopped
1/2	ts	Salt
1/4	ts	Pepper
1		Onion, cut up
3		Potatoes, cut up
1	tb	Flour

INSTRUCTIONS

Heat oil in medium sized skillet, sear meat on all sides; place meat in
Tender Cooker.  Add water, garlic, salt and pepper to skillet. Heat and
scrape off any browned meat; pour mixture over meat. Arrange onion and
potato on top of meat.  Place a single 7" circle of foil on top of food.
Cover and add regulator guage, microwave on high 30 minutes. Let pressure
indicator drop, remove cover. Remove meat and vegies, add flour mixed with
a little water, stir, microwave, uncovered, stir once, to thicken juices.
(a 400-500 w oven needs an increase of time of 6 min.)
That is their recipe - I don't do any of the above. My roast is usually one
with a lot less fat in in (as little as I can manage when I cut a big piece
of meat into roast, steak and stew meat) and is almost always still frozen
and so I don't brown it first.  I put the meat and water in the cooker,
cover and cook on high 20 minutes. When the indicator drops, I add
potatoes, onion, carrots, and such seasoning as I want at the time, rinse
the rubber ring, replace ring, recover (with pressure cap) and micro on
high for 10 minutes. Let pressure drop, thicken juices and enjoy!
From Tender Cooker recipe booklet Posted by Sheila Exner, Feb. 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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