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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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This recipe is from the Sharp Carousel Micro-Convection Oven Manual & Cookbook. This recipe uses only the microwave and was developed using 700-1050 watt ovens. Ingredients:
2 -3 lbs boneless beef chuck roast |
1 (1 1/2 ounce) envelope spaghetti sauce mix |
1/4 cup water |
3 medium carrots, cut into 1-inch chunks |
1 medium onion, cut into eighths |
1 large potato, peeled and cut into eighths |
1 (10 ounce) package frozen green peas, defrosted and drained |
Directions:
1. Pierce meat deeply and thoroughly on all sides with a fork.
2. Place meat, sauce mix and water in a large oven cooking bag. Place in casserole dish and secure bag with nylon tie.
3. Make six 1/2-inch slits in neck of bag below tie.
4. Microwave at MEDIUM (50%) power for 30 minutes.
5. 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.
6. Add peas during the last 5 minutes of cooking time.
7. Let stand, covered, for 15 minutes to tenderize further and develop flavor.
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