Recipe By : Cynthia Ewer
Serving Size : 3 Preparation Time :0:00
Categories : Beef Freezer Meals
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Beef roast -- up to 5 lb
2 tb Corn starch
1/4 c Water -- cold
1 can Beef broth or potato water
Choose roast that is round, tender, and regularly shaped. Place roast
on microwave roasting rack with fat side down; brush with Kitchen
Bouquet if desired. If 3 lb or less, microwave on High 8 minutes; if
over 3 lb, microwave on High 10 minutes. Remove from oven; turn roast
fat side up and insert microwave meat thermometer. Cook on 40 % power
(low to medium-low) until thermometer reaches desired temperature:
Rare: 120°F, Medium Rare: 125°F, Medium: 135°F, Well-done: 150°F.
Remove roast from oven; place on platter and wrap tightly in aluminum
foil.
Allow to stand 15 minutes (Important! Meat will continue to cook
during standing time; do not omit this step!). To make gravy, pour
meat juices from roasting rack into saucepan. Using broth or potato
water, rinse roasting rack into saucepan, scraping to remove browned
bits. Add broth or potato water until the liquid in the saucepan
equals 2 cups. Bring to boil; thicken with mixture of corn starch and
water. Season to taste. Package leftovers according to directions for
French Dip Sandwiches.
Serving ideas: Mashed potatoes, green beans, buttermilk bread
