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Microwave Pot Roast


Unless you tell them, your guests will never know that this roast came out of a microwave.

1 Large Reynolds Oven Bag
1 envelope Lipton Recipe Secrets
   (Golden) Onion Soup Mix
1 can Campbell's Golden
   Mushroom Soup
3 white potatoes, peeled 
1 medium onion
1 cup peeled baby carrots
1 2-lb roast

Pour soup mix into oven bag. Shake bag to coat the inside. Add mushroom soup (no extra water) to bag. Knead bag to coat the inside.

Cut onion and potatoes into wedges and add to bag. Add carrots and knead bag to coat vegetables with soup mixture.

Add roast and tumble inside bag to coat with soup mixture.

Place bag in a microwave-safe dish, roast on top. The dish should be wide enough for the roast to lie flat on top of vegetables, but still narrow enough to rotate on the microwave turntable.

Tie off bag and cut two or three slits in the top for ventilation. Microwave on high for 30 minutes for medium/medium well.

  • Many thanks to Dorothy Colley of Houston for sharing this idea with me many years ago when Wade and I were newlyweds.

  • You're probably thinking, "30 minutes! It'll turn into shoe leather by then!" I promise it won't. The oven bag somehow does something magical :-) If you like a rarer roast, though, experiment with shorter cooking times.

  • Of course, try different ingredients to make it just right for you. For example, if you don't mind the extra time or mess, try braising the roast first.

  • This meal is not pretty right out of the bag. If you're going for "presentation," definitely move it to a serving plate.

Copyright 2004-2005 Debbie Campbell (debbie@anomaly.org)