Smothered Pot Roast - cooking recipe

Ingredients

2 1/2 to 3 lb. eye of round roast
1 envelope onion soup mix
1 can (10 1/2 oz.) cream of celery, potato or mushroom soup

Preparation

Puncture meat with a fork on all sides.
Spread about 1/3 of cream soup in bottom of cooking bag.
Place roast on top of soup. Sprinkle soup mix evenly over meat.
Cover with remaining undiluted cream soup.
Gather end of bag.
Tie loosely leaving small space for steam to escape.
Plan cooking time at 25 to 30 minutes per pound.
Microwave at 50% (Medium) power for 1/2 the total time.
Turn roasting bag over.
Microwave for the remaining time.
Let roast stand in bag 20 to 30 minutes to complete tenderizing.
Serve meat thinly sliced with its sauce.