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POT ROAST IN SHERRY

1 (3 lb.) beef chuck roast
1 envelope dry onion soup mix
1/2 c. dry sherry
1/2 c. beef broth

Trim all fat from roast. Place in a 12 x 7-inch glass
baking dish. Sprinkle with onion soup mix. Pour sherry and
broth over roast. Cover dish tightly with plastic wrap. Cook
on 70 (Roast) for 10 minutes. Reduce power to 50 (Simmer) and
cook 15 minutes. Turn roast over and baste with juices. Cover
tightly again. Cook on 50 (Simmer) for 20 to 25 minutes or
until meat is tender. Let stand 10 minutes. Use drippings for
gravy.
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