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Pot Roast For Two Recipe

by CookEatShare Cookbook

Ingredients

1/4 of a 3 pound boneless beef chuck pot roast (cut 2" thick) 1/2 c. (12 ounce.) water 2 teaspoon Worcestershire sauce 1 teaspoon instant beef bouillon granules 1/4 teaspoon crushed dry basil or possibly marjoram (dry) Dash pepper

6 baby carrots, cut into halves 1 med. potato, peeled & quartered Med. onion, cut into eighths 2 tbsp. water 1 tbsp. flour Sm. clove chopped garlic

Directions

1. Trim fat from roast. In a 1 qt casserole, stir together water, Worcestershire sauce, bouillon granules, basil or possibly marjoram, pepper and garlic. Add in roast. Cook covered on 100% power (High), 3 min or possibly till liquid is boiling. Cook covered on medium for 20 min more. Turn roast over. Add in carrots, potato and onion. Cook covered, medium, 10-20 min till meat is done an vegetables are tender, spooning liquid over meat and vegetables once or possibly twice.
2. During cooking, remove meat and vegetables from casserole leaving juice in casserole. Keep meat and vegetables hot.
3. Gravy: Pour juice into a one c. measure; skim fat. Add in water to make 1/2 c. total and return to casserole. Stir in 2 Tbsp. flour and water on High 1-2 min. Thinly slice meat. Spoon gravy over meat and vegetables on a platter.

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