Microwave italian-style pot roast

Yield: 8 Servings

Ingredients:

3 lb Beef chuck pot roast cut
2 inches thick
1 tb Worcestershire Sauce
1 ts Instant beef bouillon- -granules
1/2 ts Sugar
1/2 ts Dried oregano crushed
1 Garlic clove minced
3 md Potatoes peeled and cut- - into 1-inch cubes
3 md Carrots cut into julienne- -strips
3 Celery stalks cut into 2- -inch pieces
2 md Onions quartered
8 oz Can of Tomato Sauce
1/4 c Flour
4 oz Can of Mushrooms

Instructions:

drained 1. Trim excess fat from pot roast. 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. 2. Add pot roast to mixture in casserole. Cook covered on 100% power (high) about 5 minutes or till the liquid is boiling. Cook covered on 50% power (medium) for 35 minutes more. 3. Turn pot roast over. Add potatoes carrots celery and onions. 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. 4. Transfer meat and vegetables to a serving platter reserving the liquid in the casserole. 5. For gravy skim fat from the reserved liquid. Stir together tomato sauce and flour. Stir tomato mixture and mushroom into the liquid in the casserole. 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. Cook uncovered on high for 30 seconds more. 6. Serve gravy with meat and vegetables. Makes 8 servings Source: Better Homes and Gardens Microwave Cooking Card Library Typed for you by Lois Flack CYBEREALM BBS Watertown NY. Nutritional Analysis Calories.................249 Protein..................30 g Carbohydrates.............18 g Fat.......................6 g Sodium...................491 mg Potassium...............720 mg Protein.....(% U.S. RDA)..45 Vitamin A.(% U.S. RDA)..158 Vitamin C...(% U.S. RDA)..18 Thiamine..(% U.S. RDA)...10 Riboflavin..(% U.S. RDA)..16 Niacin....(% U.S. RDA)...28 Calcium.....(% U.S. RDA)...5 Iron......(% U.S. RDA)...33