Ingredients Jump to Instructions ↓

  1. 1 tb Oil

  2. 3 lb Chuck roast

  3. 1/2 c Water

  4. 1 Garlic clove, chopped

  5. 1/2 ts Salt

  6. 1/4 ts Pepper

  7. 1 Onion, cut up

  8. 3 Potatoes, cut up

  9. 1 tb Flour

  10. 7" circle of foil on top of food. Cover and add regulator guage, microwave on high

  11. 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

  12. 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.


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