Herbed Pot Roast
|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|
|Garlic||1 Clove (5 gm), minced|
|Onions||2 Medium, sliced|
|Peppers||2 Medium, cut into bite size strips (Green Or Sweet Red Variety)|
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.
Cook, covered, on medium for 20 minutes more.
Turn meat over again.
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.
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.