By North Star



Pot Roast Supreme.

Pick roasts of uniform shape for best results. The 6 minute per pound does not apply to muscular roasts (chuck, brisket, etc.), which are cooked in liquid to tenderize. The liquid "hides" the meat and changes cooking time. Once liquid around roast is hot, it takes approximately 55-60 minutes per pound on Low power (30%) or 45-50 minutes on Medium power (50%) to tenderize roasts. Semi-muscular beef roasts (loin, eye or top round, rump, etc.) cook best on a rack, both conventionally and in the microwave. They do not need liquid to tenderize, but cook best on a slow heat such as 30-50%. High power levels do not allow adequate time for development of tenderness and flavor. Cook on High power (100%) for a few minutes to seal in juices, then reduce power, and cook for 16-22 minutes per pound. This sauce thickened makes a wonderful gravy. The onion is delicious, but may be discarded if desired. Mashed potatoes instead of pieces of potato are great also!

3 lb. chuck roast
1 cup catsup
1 tablespoon freshly ground black pepper
1 1/2 teaspoons salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 peeled onion
12 small red potatoes, peeled and halved
8 carrots, scrubbed and halved (or baby carrots)
1-2 cups water

Mix catsup, pepper, salt, garlic powder. Coat roast on both sides. Add 1-2 cups of water to nearly cover roast. Heat, covered, on High power (100%) for 10-15 minutes, or until liquid is beginning to boil. Reduce power to 50% power. Cook, covered, for 30 minutes. Turn meat over, add vegetables. Cook on Medium power (50%) for additional 1 to 1 1/2 hours until meat and vegetables are tender.