Microwave Pot Roast For 2 Recipes

Steps:

• Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
• Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
• Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
• Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
• About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
• To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.

Steps:

• Place steaks in an ungreased 2-1/2-qt. baking dish. Top with carrots, potatoes, celery and onion. Combine the tomatoes, broth, garlic, soup mix and seasonings; pour over vegetables. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until meat and vegetables are tender.

Steps:

• Pierce meat deeply and thoroughly on all sides with a fork.
• Place meat, sauce mix and water in a large oven cooking bag. Place in casserole dish and secure bag with nylon tie.
• Make six 1/2-inch slits in neck of bag below tie.
• Microwave at MEDIUM (50%) power for 30 minutes.
• Turn roast over; add carrots, onion and potatoes and continue to microwave on medium for 25-60 minutes or until meat and vegetables are fork-tender.
• Add peas during the last 5 minutes of cooking time.
• Let stand, covered, for 15 minutes to tenderize further and develop flavor.

Steps:

• Pierce both sides of meat thoroughly with fork.
• Place in 2-quart square casserole.
• Mix half of the beer, the salt and the pepper.
• Pour over meat, cover.
• Microwave at 50% 40 minutes, turning over 2 or 3 times during cooking.
• Arrange vegetables around sides of meat.
• Pour remaining beer over meat and vegetables, cover.
• Microwave at 50% 25 to 35 minutes, or until meat is fork tender.
• Let stand, covered 5 minutes.

Steps:

• Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
• Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.

Steps:

• Place meat in a 4-quart casserole dish.
• Pat seasonings onto meat.
• Add vegetables to dish around meat.
• Combine water and browning sauce; pour into casserole dish.
• Cover & roast 20-22 minutes PER POUND on High Mix setting, or until meat is fork-tender.
• Allow to stand 5 minutes before serving.