Categories: Beef 
      Yield: 8 servings 
  
      1 tb Oil                               1/4 ts Pepper 
      3 lb Chuck roast                         1    Onion, cut up 
    1/2 c  Water                               3    Potatoes, cut up 
      1    Garlic clove, chopped               1 tb Flour 
    1/2 ts Salt                            
  
  Heat oil in medium sized skillet, sear meat on all sides; place meat in 
  Tender Cooker.  Add water, garlic, salt and pepper to skillet. Heat and 
  scrape off any browned meat; pour mixture over meat. Arrange onion and 
  potato on top of meat.  Place a single 7" circle of foil on top of food. 
  Cover and add regulator guage, microwave on high 30 minutes. Let pressure 
  indicator drop, remove cover. Remove meat and vegies, add flour mixed with 
  a little water, stir, microwave, uncovered, stir once, to thicken juices. 
  (a 400-500 w oven needs an increase of time of 6 min.) 
   
  That is their recipe - I don't do any of the above.  My roast is usually 
  one with a lot less fat in in (as little as I can manage when I cut a big 
  piece of meat into roast, steak and stew meat) and is almost always still 
  frozen and so I don't brown it first.  I put the meat and water in the 
  cooker, cover and cook on high 20 minutes. When the indicator drops, I add 
  potatoes, onion, carrots, and such seasoning as I want at the time, rinse 
  the rubber ring, replace ring, recover (with pressure cap) and micro on 
  high for 10 minutes. Let pressure drop, thicken juices and enjoy! 
   
  From Tender Cooker recipe booklet Posted by Sheila Exner, Feb. 1993