HERBED POT ROAST
Source of Recipe
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List of Ingredients
1 2½-pound boneless beef chuck roast,
cut 2-inches thick
¼ cup dry white wine
2 tablespoons water
1 tablespoon Worcestershire sauce
½ teaspoon dried rosemary or oregano, crushed
¼ teaspoon salt
¼ teaspoon pepper
1 clove garlic, minced
2 medium onions, sliced
2 medium green or sweet red peppers,
cut into bite-size strips
1 tablespoon cornstarch
1 tablespoon water
Recipe
Trim meat of separable fat. In a 3-quart casserole combine wine, the
2 tablespoons water, Worcestershire sauce, rosemary or oregano,
salt, pepper, and garlic. Add meat; turn to coat on all sides.
Cook, covered, on 100% power (high) for 5 minutes. Then cook,
covered, on 50% power (medium) for 40 minutes. Turn meat over. Add
onions. Cook, covered, on medium for 20 minutes more. Turn meat over
again. Add peppers. Cook, covered, on medium for 17 to 20 minutes
more or till meat is tender. Remove meat and vegetables; keep warm.
For sauce, skim fat from cooking liquid. Measure liquid. Add water,
if necessary, to equal 1 cup total.
In the same casserole stir together cornstarch and the 1 tablespoon
water; stir in juices. Cook, uncovered, on 100% power (high) for 3
to 4 minutes or till thickened and bubbly, stirring once. Serve over
sliced beef.
Makes 8 servings.
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