Categories: Beef Main Dish

Ingredients

• 1 Tbsp. Instant beef bouillon granules, crushed
• 1 1/2 tsp. all-purpose flour
• 1/4 tsp. paprika
• 1/4 tsp. pepper
• 1 (1 3/4 to 3 lb.) boneless chuck roast, uniformly shaped and no more than 2 to 2 1/2 inches thick
• 1/4 cup water
• 1 medium onion, sliced and separated into rings

Directions

1. Combine first 4 ingredients, mixing well. Sprinkle over roast, and rub in gently. Place roast in a roasting bag in a 12 × 8 × 2-inch baking dish; add water and onion. tie the bag loosely with string or a 1/2-inch wide strip cut from open end of bag (do not use a twist tie).

2. Microwave at medium low power for 33 to 37 minutes per pound or until desired doneness, turning bag over and rotating dish every 30 minutes. Let stand 10 to 15 minutes in bag. To carve, slice across grain of meat.

3. Note to make a gravy, measure dripping and add enough water or broth to equal 2 cups. Microwave 1/4 cup butter or margarine in a 4-cup glass measure at high for 1 minute or until melted; stir in 1/4 cup all-purpose flour until well blended. Gradually add drippings, stirring constantly. Microwave at high for 1 1/2 minutes; stir well. Microwave at high for 2 to 3 minutes until thickened and bubbly, stirring mixture at 1-minute intervals.

4. makes about 2 cups

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