Gingered Pot Roast
|Water||1 Cup (16 tbs)|
|Dried apricot halves||4 Ounce (1 Cup)|
|Bottled brown bouquet sauce||1 Teaspoon|
|Ground ginger||1⁄2 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|
|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.