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3 lb. beef chuck roast
1/4 tsp. salt
dash of pepper
1 can French onion soup
3 small potatoes, quartered
3 carrots, quartered
3 stalks celery, cut into
1-inch pieces

Arrange roast in a 3 quart casserole dish, sprinkle meat
with salt and pepper. Pour undiluted onion soup over meat.
Cover with tight fitting lid or plastic wrap. Microwave on
Medium (50%) for 20 minutes. Turn meat over. Arrange pota-
toes, carrots and celery around meat. Cover. Microwave on
Medium (50%) for 55 to 60 minutes or until meat and vegetables
are tender.

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