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Gingered Pot Roast

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  Water 1 Cup (16 tbs)
  Dried apricot halves 4 Ounce (1 Cup)
  Salt 1 Teaspoon
  Bottled brown bouquet sauce 1 Teaspoon
  Water 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Beef cross rib pot roast 4 Pound
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Garlic 2 Clove (10 gm), finely chopped
  Hot water 1⁄2 Cup (8 tbs)
  Canned pitted ripe olives 6 Ounce, drained (1 Can)
  Sliced mushrooms 6 Ounce
  Cornstarch 2 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)

1. Pour 1 cup water over apricots; reserve. Mix salt, bouquet sauce, 1 teaspoon water, the ginger and pepper; brush over beef. Place beef in 3-quart casserole. Add onion, garlic and 1/2 cup hot water. Cover tightly and microwave on high (100%) 10 minutes.
2. Microwave on medium-low (30%) 20 minutes; turn roast over. Cover tightly and microwave 35 minutes longer.
3. Drain apricots. Add apricots, olives and mushrooms to beef. Cover tightly and microwave on medium-low (30%) until beef is tender, 35 to 45 minutes. Remove roast to platter; keep warm.
4. Pour 2 cups broth into 4-cup measure. Mix cornstarch and 1/4 cup water; stir into broth. Microwave uncovered on high (100%), stirring every minute, until thickened and boiling, 2 1/2 to 3 1/2 minutes. Serve gravy with roast.

Recipe Summary

Main Dish

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