3-4 lb. chuck roast (boneless) cut into 2 equal parts
1 tbsp. dried Italian herbs
1 med. onion, minced
2 cloves garlic, smashed
1 bay leaf
Salt and pepper
1/2 c. beef stock
1/2 c. dry red wine
4 med. potatoes, diced
2 lg. carrots, sliced
2 med. onions, quartered

Place meat in a microwave cooking pot, add minced onion, garlic and other seasonings. Cover and MW on High for 10 minutes. Turn meat so inside faces out for even cooking. Add wine and stock, re-cover and simmer at 60% power for 40-50 minutes until meat is tender. Add remaining vegetables, recover and MW on High for 10-15 minutes until vegetables are tender.

Wilshire Elem.