Microwave Italian-Style Pot Roast

1. 1

   Trim excess fat from pot roast.

2. 2

   In a 3-quart casserole stir together Worchestershire sauce, beef bouillon granules, sugar, oregano, garlic, 1/2 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3. 3

   Add pot roast to mixture in casserole.

4. 4

   Cook, covered, on 100% power (high) about 5 minutes or until the liquid is boiling.

5. 5

   Cook covered, on 50% power (medium) for 35 minutes more.

6. 6

   Turn pot roast over.

7. 7

   Add potatoes, carrots, celery, and onions.

8. 8

   Cook meat and vegetables, covered, on medium for 25 to 40 minutes or until meat and vegetables are tender, spooning liquid over the meat and vegetables once or twice during cooking.

9. 9

   Transfer meat and vegetables to a serving platter, reserving For gravy, skim fat from the reserved liquid.

10. 10

    Stir together tomato sauce and flour.

11. 11

    Stir tomato mixture and mushroom into the liquid in the casserole.

12. 12

    Cook uncovered, on high for 5 to 10 minutes or until thickened and bubbly, stirring each minute until the mixture starts to thicken, then stirring every 30 seconds.

13. 13

    Cook, uncovered, on high for 30 seconds more.

* Per serving · 4 servings · Values may vary.

No additional tips available.