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Chili Pot Roast

Microwave.Lady's picture
Ingredients
  Beef chuck roast 1 Pound (About 1.75 Inches Thick)
  Can condensed tomato soup 5 37⁄100 Ounce (Half Of 10.75 Ounce Can)
  Beer 5 Ounce (Half Soup Can)
  Beef bouillon granules 1 Teaspoon
  Dried leaf oregano 1 Teaspoon, crushed
  Chili powder 1⁄2 Teaspoon
  Onion 1⁄2 Medium, sliced and separated into rings
  Bell pepper 1⁄2 Medium, thinly sliced (Use Green Or Red)
  Bay leaf 1 Small
  Canned red beans 7 1⁄2 Ounce, drained and rinsed (Half Of 15 Ounce Can)
Directions

1. Trim off any large outside fat edges from roast; slash fat edges at 1-inch intervals. Pierce meat deeply on all sides with a large fork. Cut into 2 serving pieces. Place in a deep 2-quart casserole with lid; roast should lie flat.
2. In a medium bowl, combine soup, beer, bouillon granules, oregano and chili powder; whisk until well blended. Place onion, green pepper and bay leaf on roast. Pour soup mixture over meat, covering completely.
3. Cover and microwave at 100% (high)10 minutes. Microwave at 30% ( medium low ) 30 minutes.
4. Add beans. Turn roast over. Spoon vegetables over roast to cover it completely. Give casserole a half turn. Microwave at 30% ( medium low ) 30 minutes or until meat is tender. Meat is done when it can be easily pierced with a fork.
5. Turn roast over. Spoon vegetables over roast. Let stand, covered, 20 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Beef

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