Pot Roast (Microwave)
"This recipe is from the Sharp Carousel Micro-Convection Oven Manual & Cookbook. This recipe uses only the microwave and was developed using 700-1050 watt ovens."
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 2 -3 lbs boneless beef chuck roast
- 1 (1 1/2 ounce) envelope spaghetti sauce mix
- 1⁄4 cup water
- 3 medium carrots, cut into 1-inch chunks
- 1 medium onion, cut into eighths
- 1 large potato, peeled and cut into eighths
- 1 (10 ounce) package frozen green peas, defrosted and drained
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
