Roast Beef and Gravy (microwave version)


A traditional Sunday dinner at our house, this microwave recipe speeds cooking time.

Freeze leftovers for French Dip Sandwiches for a simple, second meal.


3 pounds
beef roast
2 tablespoons
1⁄4 cup
water, cold
1 cup
beef broth


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 pounds or less, microwave on High 8 minutes; if over 3 pounds, 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; Medium Rare: 125; Medium: 135; Well-done: 150.

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 cornstarch and water. Season to taste.

Package leftovers according to directions for French Dip Sandwiches.