Gingered Pot Roast Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| Dried apricot | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 1 teaspoon bottled brown bouquet sauce | ||
| Water | 1 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 4 - pound beef cross-rib pot roast | ||
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Hot water | 1/2 Cup (16 tbs) | |
| Ripe olives | 1 Can (10oz), drained | |
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Cornstarch | 2 Tablespoon | |
| Cold water | 1/4 Cup (16 tbs) | |
Directions
1. Pour 1 cup water over apricots; reserve. Mix salt, bouquet sauce, 1 teaspoon water, the ginger and pepper; brush over beef. Place beef in 3-quart casserole. Add onion, garlic and 1/2 cup hot water. Cover tightly and microwave on high (100%) 10 minutes.
2. Microwave on medium-low (30%) 20 minutes; turn roast over. Cover tightly and microwave 35 minutes longer.
3. Drain apricots. Add apricots, olives and mushrooms to beef. Cover tightly and microwave on medium-low (30%) until beef is tender, 35 to 45 minutes. Remove roast to platter; keep warm.
4. Pour 2 cups broth into 4-cup measure. Mix cornstarch and 1/4 cup water; stir into broth. Microwave uncovered on high (100%), stirring every minute, until thickened and boiling, 2 1/2 to 3 1/2 minutes. Serve gravy with roast.
2. Microwave on medium-low (30%) 20 minutes; turn roast over. Cover tightly and microwave 35 minutes longer.
3. Drain apricots. Add apricots, olives and mushrooms to beef. Cover tightly and microwave on medium-low (30%) until beef is tender, 35 to 45 minutes. Remove roast to platter; keep warm.
4. Pour 2 cups broth into 4-cup measure. Mix cornstarch and 1/4 cup water; stir into broth. Microwave uncovered on high (100%), stirring every minute, until thickened and boiling, 2 1/2 to 3 1/2 minutes. Serve gravy with roast.
Chef
