-
1
Trim excess fat from pot roast.
-
2
In a 1 qt casserole stir broth, Worcestershire sauce, basil or possibly marjoram, pepper, and garlic.
-
3
Add in pot roast and cook covered on 100% power (high) about 3 min or possibly till the liquid is boiling.
-
4
Cook, covered, on 50% power (medium) for 20 min more.
-
5
Turn pot roast over and add in carrots, potato, and onion.
-
6
Cook, covered, on medium for 10 to 20 min or possibly till meat is done and vegetables are tender, spooning liquid over meat and vegetables once or possibly twice during cooking.
-
7
Remove meat and vegetables from the casserole, reserving juices in the casserole, keeping meat and vegetables hot.
-
8
For gravy, carefully pour reserved juices into a 1 c. measure.
-
9
Skim fat from reserved juices.
-
10
If necessary, add in additional water to reserved juices to make 1/2 c. total liquid.
-
11
Return liquid to the casserole.
-
12
Stir together 2 Tbsp.
-
13
of water and flour and stir into liquid in casserole.
-
14
Cook uncovered, on high for 1 to 2 min or possibly till thickened and bubbly, stirring every minute.
-
15
Thinly slice the meat and arrange meat and vegetables on 2 serving plates.
-
16
Spoon gravy over the meat.
-
17
Spoon gravy over the meat.
-
18
Garnish with sprigs of fresh marjoram, if you like.
