Microwave Pot Roast For 2 Recipes

CLASSIC POT ROAST (COOKING FOR 2)

Steps:

• Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
• Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

POT ROAST FOR TWO

Steps:

• Place steaks in an ungreased 2-1/2-qt. baking dish. Top with carrots, potatoes, celery and onion. Combine the tomatoes, broth, garlic, soup mix and seasonings; pour over vegetables. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until meat and vegetables are tender.

MICROWAVE POT ROAST FOR 2

Steps:

• Pierce both sides of meat thoroughly with fork.
• Place in 2-quart square casserole.
• Mix half of the beer, the salt and the pepper.
• Pour over meat, cover.
• Microwave at 50% 40 minutes, turning over 2 or 3 times during cooking.
• Arrange vegetables around sides of meat.
• Pour remaining beer over meat and vegetables, cover.
• Microwave at 50% 25 to 35 minutes, or until meat is fork tender.
• Let stand, covered 5 minutes.

POT ROAST (MICROWAVE)

Steps:

• Pierce meat deeply and thoroughly on all sides with a fork.
• Place meat, sauce mix and water in a large oven cooking bag. Place in casserole dish and secure bag with nylon tie.
• Make six 1/2-inch slits in neck of bag below tie.
• Microwave at MEDIUM (50%) power for 30 minutes.
• 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.
• Add peas during the last 5 minutes of cooking time.
• Let stand, covered, for 15 minutes to tenderize further and develop flavor.

SWEET AND SOUR POT ROAST FOR TWO

Steps:

• In a small bowl, combine the salt, thyme, marjoram, nutmeg and pepper. Rub over meat. In a skillet, cook meat in oil until browned on both sides; drain. Combine 1-1/4 cups water, vinegar and molasses. Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Stir in the carrots, potato and onion. Return to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Remove meat and vegetables to a serving platter; keep warm. Combine flour and remaining water until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pot roast and vegetables.