Ingredients Jump to Instructions ↓

  1. 3 lb Beef chuck pot roast, cut 1/4c Flour

  2. 8 oz Can of Tomato Sauce

  3. 2 md Onions, quartered

  4. 3 Celery stalks, cut into strips

  5. 3 md Carrots, cut into julienne-

  6. 1-inch cubes 3 md Potatoes, peeled and cut-

  7. 1 Garlic clove, minced

  8. 1/2ts Dried oregano, crushed

  9. 1/2ts Sugar

  10. granules

  11. 1 ts Instant beef bouillon-

  12. 1 tb Worcestershire Sauce

  13. 2 inches thick 4 oz Can of Mushrooms, drained

Instructions Jump to Ingredients ↑

  1. Trim excess fat from pot roast.

  2. 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.

  3. Add pot roast to mixture in casserole.

  4. Cook, covered, on 100% power (high) about 5 minutes or till the liquid is boiling.

  5. Cook covered, on 50% power (medium) for 35 minutes more.

  6. Turn pot roast over.

  7. Add potatoes, carrots, celery, and onions.

  8. 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.

  9. Transfer meat and vegetables to a serving platter, reserving the liquid in the casserole.

  10. For gravy, skim fat from the reserved liquid.

  11. Stir together tomato sauce and flour.

  12. Stir tomato mixture and mushroom into the liquid in the casserole.

  13. 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.

  14. Cook, uncovered, on high for 30 seconds more.

  15. Serve gravy with meat and vegetables.

  16. Makes 8 servings


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