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2 1/2 to 3 lb. chuck roast
1 Tbsp. Worcestershire sauce
2 tsp. parsley flakes
1/8 to 1/2 tsp. pepper
1 c. dairy sour cream
1 (10 3/4 oz.) can cream of
mushroom soup
1/2 tsp. salt
1/8 tsp. garlic powder

Pierce both sides of meat with fork. Place roast into a
2 1/2-quart casserole or utility dish. In a small bowl combine
remaining ingredients except sour cream. Pour over meat.
Cover tightly. Microwave at 50% (Medium) 65 to 75 minutes or
until meat is fork tender, turning roast over after one half
the cooking time. Let stand covered 10 minutes. Remove meat
from casserole. Set aside. Stir sour cream with meat drip-
pings until smooth. If necessary, microwave at 50%, 4 to 6
minutes to reheat. Slice roast thinly across the grain. Place
slices in sour cream sauce and serve.

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