Pot Roast Microwave Recipes

MICROWAVE POT ROAST FOR 2

Steps:

• Pierce both sides of meat thoroughly with fork.
• Place in 2-quart square casserole.
• Mix half of the beer, the salt and the pepper.
• Pour over meat, cover.
• Microwave at 50% 40 minutes, turning over 2 or 3 times during cooking.
• Arrange vegetables around sides of meat.
• Pour remaining beer over meat and vegetables, cover.
• Microwave at 50% 25 to 35 minutes, or until meat is fork tender.
• Let stand, covered 5 minutes.

POT ROAST WITH VEGETABLES (CONVECTION MICROWAVE)

Steps:

• Place meat in a 4-quart casserole dish.
• Pat seasonings onto meat.
• Add vegetables to dish around meat.
• Combine water and browning sauce; pour into casserole dish.
• Cover & roast 20-22 minutes PER POUND on High Mix setting, or until meat is fork-tender.
• Allow to stand 5 minutes before serving.

POT ROAST (MICROWAVE)

Steps:

• 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.