Marinated Pot Roast
|Boneless chuck roast||4 Pound|
|Garlic powder||1⁄3 Teaspoon|
|Zesty italian salad dressing||3⁄4 Cup (12 tbs)|
|Frozen baby carrots||10 Ounce, thawed (1 Package)|
|Sliced fresh mushrooms||1⁄2 Pound|
|Tomato paste||6 Ounce (1 Can)|
Pierce roast on both sides with a fork.
Place in 2-quart oblong glass baking dish.
Combine pepper, salt and garlic powder; sprinkle over roast.
Pour salad dressing over roast.
Cover and refrigerate 6 to 8 hours, turning twice.
Cover with vented plastic wrap.
Microwave at high (10) 12 to 15 minutes.
Microwave at medium (5) 42 to 58 minutes; turn roast over after 25 minutes.
Add carrots and mushrooms.
Cover and Microwave at medium (5) 7 to 11 minutes until meat and vegetables are tender.
Remove meat and vegetables to warm platter.
Add tomato paste to cooking liquid; stir well.
Microwave at high (10) 2 to 4 minutes.