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Ingredients
- 1 teaspoon browning for gravy
- 1/2 teaspoon Worcestershire sauce
- 3 pound eye of round beef roast
- 1 (3/4 ounce.) pkg. mushroom gravy mix
- 1 (10 1/2 ounce.) can condensed cream of onion soup
- 1 c. water
Directions
- Combine 1/2 tsp. of the browning for gravy and Worcestershire sauce in a small c. and brush over all sides of roast.
- Combine remaining 1/2 tsp. browning for gravy, mushroom gravy mix, onion soup and water in a bowl. Spoon 1/3 of gravy mix into bottom of cooking bag suitable for microwave ovens. Place roast in bag on top of gravy mix. Spread with remaining gravy mix. Place in 12 x 8 x 2 inch (2 qt) glass baking dish. Tie together loosely with string, leaving a space for escape of steam. (Don't use metal twist ties). Microwave at Medium setting (50 percent power) 38 min.
- Turn roast over. Microwave at Medium setting (50 percent power) 37 more min. Let stand in dish on wooden board or possibly heat proof surface 20 min.
- Remove roast from bag. Slice thinly and arrange on serving platter. Spoon some mushroom gravy over slices and pass remaining gravy. Makes 10 servings. Note: If your roast is a different weight, allow 25 min per lb.. Adjust total cooking time accordingly.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 568g | |
| Calories 289 | |
| Calories from Fat 120 | 42% |
| Total Fat 13.58g | 17% |
| Saturated Fat 3.72g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 2198mg | 92% |
| Potassium 350mg | 10% |
| Total Carbs 34.63g | 9% |
| Dietary Fiber 1.3g | 4% |
| Sugars 11.39g | 8% |
| Protein 7.19g | 12% |
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