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Herbed Pot Roast

Diet.Chef's picture
  Boneless beef chuck roast 2 1⁄2 Pound, cut 2 inches thick
  Dry white wine 1⁄4 Cup (4 tbs)
  Worcestershire sauce 1 Tablespoon
  Dried rosemary/Oregano 1⁄2 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Onions 2 Medium, sliced
  Peppers 2 Medium, cut into bite size strips (Green Or Sweet Red Variety)
  Cornstarch 1 Tablespoon
  Water 1 Tablespoon

Trim meat of separable fat.
In a 3 quart casserole combine wine, the 2 tablespoons water, Worcestershire sauce, rosemary or oregano, salt, pepper, and garlic.
Add meat; turn to coat on all sides.
Cook, covered, on 100% power (high) for 5 minutes.
Then cook, covered, on 50% power (medium) for 40 minutes.
Turn meat over.
Add onions.
Cook, covered, on medium for 20 minutes more.
Turn meat over again.
Add peppers.
Cook, covered, on medium for 17 to 20 minutes more or till meat is tender.
Remove meat and vegetables; keep warm.
For sauce, skim fat from cooking liquid.
Measure liquid.
Add water, if necessary, to equal 1 cup total.
In the same casserole stir together cornstarch and the 1 tablespoon water; stir in juices.
Cook, uncovered, on 100% power (high) for 3 to 4 minutes or till thickened and bubbly, stirring once.

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Herbed Pot Roast Recipe