These work well for large cuts of meat that are slow roasted in the oven. I’ve included one below. I don’t have any microwave recipes. These are usually large and don’t fit well in a lot of the smaller microwaves that are available now.
Sunday Oven Pot Roast
Prep: 30 minutes Roast: 2 hours, 5 minutes
Makes: 6 to 8 servings
1 2 1⁄2- to 3-lb. boneless beef chuck pot roast
Salt and ground black pepper
2 Tbsp. olive oil or cooking oil
1 14-oz. can beef broth
1 large onion, chopped
2 stalks celery, cut into 2-inch lengths
5 cups cups assorted vegetables such as peeled Yukon gold or sweet potatoes, cut into 2-inch chunks; parsnips, peeled and cut into 2-inch chunks; whole shallots or garlic bulbs, halved horizontally; medium carrots, peeled and cut into 112-inch pieces.
1/4 cup cold water
3 Tbsp. all-purpose flour
1. Preheat oven to 325°F. Trim fat from meat. Sprinkle meat with salt and pepper. In a roasting pan or large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan.
2. Roast, covered, for 1 1/4 hours. Remove celery with slotted spoon; discard. Add desired vegetables around roast. Roast, uncovered, for 50 to 60 minutes more or until meat and vegetables are tender, spooning juices twice during roasting.
3. Using a slotted spoon, remove meat and vegetables to platter. For gravy, measure pan juices; skim off any fat. Discard enough pan juice or add enough water to equal 112 cups. In a saucepan whisk together the cold water and flour until well combined; add the 112 cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper. Pass gravy with meat and vegetables.