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Ingredients
- 1/4 of a 3 pound boneless beef chuck pot roast, cut 2 inches thick
- 1 can beef broth
- 2 teaspoon Worcestershire sauce
- 1/4 teaspoon dry basil or possibly dry marjoram, crushed
- Dash of pepper
- 1 clove garlic, chopped
- 6 baby carrots, cut into halves
- 1 med. potato, peeled & quartered
- 1 med. onion, cut into eights
- 2 tbsp. water
- 1 tbsp. flour
Directions
- Trim excess fat from pot roast. In a 1 qt casserole stir broth, Worcestershire sauce, basil or possibly marjoram, pepper, and garlic. Add in pot roast and cook covered on 100% power (high) about 3 min or possibly till the liquid is boiling. Cook, covered, on 50% power (medium) for 20 min more. Turn pot roast over and add in carrots, potato, and onion. 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. Remove meat and vegetables from the casserole, reserving juices in the casserole, keeping meat and vegetables hot. For gravy, carefully pour reserved juices into a 1 c. measure. Skim fat from reserved juices. If necessary, add in additional water to reserved juices to make 1/2 c. total liquid. Return liquid to the casserole.
- Stir together 2 Tbsp. of water and flour and stir into liquid in casserole. Cook uncovered, on high for 1 to 2 min or possibly till thickened and bubbly, stirring every minute. Thinly slice the meat and arrange meat and vegetables on 2 serving plates. Spoon gravy over the meat. Spoon gravy over the meat. Garnish with sprigs of fresh marjoram, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 4 servings | |
| Calories 269 | |
| Calories from Fat 131 | 49% |
| Total Fat 14.53g | 18% |
| Saturated Fat 5.79g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 441mg | 18% |
| Potassium 483mg | 14% |
| Total Carbs 12.85g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.37g | 2% |
| Protein 20.73g | 33% |
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