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1 (10 1/2 oz.) can cream soup,
undiluted (celery, potato
or mushroom)
2 1/2 to 3 lb. round roast
1 envelope onion soup mix

Puncture meat with a fork on all sides. This allows
flavoring and moisture to reach interior. Spread about 1/3 of
cream soup in bottom of cooking bag. Place roast on top of
soup. Sprinkle soup mix evenly over meat. Cover with remain-
ing undiluted cream soup. Gather end of bag together; tie
loosely with plastic strip, leaving small space for steam to
escape. Microwave at 50% power (Medium) for 1/2 the total
time. Turn roast over. Microwave remaining time. Let roast
stand in bag 20 to 30 minutes to complete tenderizing. Serve
meat thinly sliced with its sauce. Time: 25 to 30 minutes per

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