Ingredients Jump to Instructions ↓

  1. 2 1/2 To 3 lb. beef chuck roast

  2. 4 Carrots, cut into 1-1/2 inch

  3. -strips 2 lg Potatoes, peeled and cut -into quarters 2 Onions, cut into eighths

  4. 1 c Water, wine or broth

Instructions Jump to Ingredients ↑

  1. FROM: Anchor-Hocking advertisement Moisten both sides of the meat with water and sprinkle generously with MicroShake. Pierce meat with a fork at 1/2 inch intervals. Place meat in a 3-qt casserole with desired liquid. Cover with plastic wrap or glass lid. Microwave on HIGH for 5 minutes. Reduce power to MEDIUM and continue to microwave for 25 minutes. Turn meat over and arrange vegetables around meat. Recover with lid. Microwave on MEDIUM for an additional 25-35 minutes, or until meat and vegetables are fork tender. Allow meat and vegetables to stand, covered, 5-10 minutes while making gravy, if desired. Serves 4.


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