Cook'n is the best selling recipe organizer

Ingredients:

1 12-ounce can beer or 1 1/2 cups water
1 1 1/4-ounce envelope onion soup mix dried
1 tablespoon brown sugar
1 beef chuck pot roast boneless 2-inch thick lean (3 to 3 1/2 lb.)
1/4 cup water cold
3 tablespoons flour
1/4 pound mushrooms sliced


* Marinating Time: 8 hours or up to 24 hours Cooking Time: 38 to 40 minutes Power: 50% (350 watts) 100% (700 watts) Standing Time: 10 to 15 minutes In a large microwavable oven cooking bag, combine beer, dried soup mix and brown sugar until blended. Trim excess fat from roast. Place roast in cooking bag and seal. Place in a 2-inch deep microwavable dish. Marinate at least 8 hours or up to 24 hours in the refrigerator, turning bag over once.

Cut a 6-inch slit in the top of the cooking bag. Microwave meat in bag in dish at 50% power (350 watts) for 34 to 36 minutes or until internal temperature in center of roast reaches 150° for medium rare, rotating dish one-half turn after 15 minutes. Remove cooking liquid from bag; reserve 2 cups liquid, adding water if necessary. Cover meat with foil and let stand for 15 minutes (meat will continue to cook slightly while standing).

Meanwhile, in a 4-cup microwavable measuring cup or bowl, whisk 1/4 cup cold water and flour until smooth and blended. Stir into reserved cooking liquid until smooth. Stir in mushrooms. Microwave, uncovered, at 100% power (700 watts) for 4 minutes or until thickened, stirring twice.

To serve, slice meat and place on a platter. Pour about 1 cup of the gravy over meat and pass remaining gravy separately.

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