Country pot roast in clay pot
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef chuck roast |
| 1 | tablespoon | Dried parsley flakes |
| Worcestershire sauce | ||
| ½ | teaspoon | Garlic salt |
| ¼ | teaspoon | Pepper |
| 2 | mediums | Onions; quartered |
| 2 | Stalks celery; cut in chunks | |
| 3 | Carrots; cut in chunks | |
| 8 | smalls | Red potatoes |
Directions
Date: Sat, 10 Feb 1996 09:39:20 -0800 From: Gerald Edgerton <jerrye@...> Soak clay pot and lid in cold tap water for ½ hour or more; drain; do not dry. Place chuck roast in pot. Sprinkle with parsley flakes, Worcestershire sauce, garlic salt and pepper. Cover with water soaked lid. Microwave 15 minutes on high, fat side down. Turn roast and add onions, celery, carrots and potatoes. Recover and microwave on medium for 50 to 55 minutes, until meat and vegetables are tender. Let stand, covered, for 5 minutes before serving. Serves 4
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