Boneless Pot Roast
|Boneless chuck steak/Cross-cut shoulder of beef||3 Pound (In One Piece)|
|Red wine/California mountain red wine||1 1⁄2 Cup (24 tbs) (Young Such As Beaujolais)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), chopped|
|Stalk celery||1 , chopped|
|Cooking liquid||1 1⁄4 Cup (20 tbs) (From The Casserole)|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
Tie the beef at 1/2 inch intervals so it will keep its shape.
Combine the marinade in gredients in a 2 1/2 quart glass casserole.
Place the beef in the marinade.
There should be enough liquid to cover the beef.
If not, it will be necessary to turn the beef from time to time.
Cover and refrigerate the beef for 12 hours or up to 3 days.
Place the beef, immersed in the marinade and covered, in the microwave oven.
Cook on "simmer setting for 45 minutes.
Turn the beef over.
Rotate the dish one-quarter of a turn after each 20 minutes.
Allow to stand, for 20 minutes before slicing.
Heat the butter in a 4 cup glass measuring cup for 30 seconds on the highest setting.
Stir in the flour and cook, for 20 sec onds.
Stir in all the remaining sauce in gredients with a wire whisk.
Heat on "sim mer" setting for 5 minutes.