Souper Pot Roast
|All purpose flour||2 Tablespoon|
|Beef chuck roast||3 Pound|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Carrots||4 , peeled and cut into 2-inch lengths|
|Potatoes||2 Large, cut into quarters|
1. Place flour in 3-quart microwave-safe casserole. Add roast, turning to coat with flour on all sides; discard excess flour. Spread soup over meat; add bay leaf. Cover with lid; microwave on high 20 minutes.
2. Turn roast over, spooning soup over roast. Reduce power to 50%. Cover; microwave 20 minutes.
3. Add carrots and potatoes to casserole. Cover; microwave at 50% power 40 minutes or until meat and vegetables are tender, rotating dish once during cooking. Let stand, covered, 10 minutes. Remove bay leaf.