Savory Rump Roast - cooking recipe

Ingredients

3 lb. beef rump roast, trimmed of all fat (boneless)
1 Tbsp. oil
1 (8 oz.) can tomatoes
1/2 c. dry red wine
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, crushed
1 Tbsp. sugar
1/2 tsp. marjoram
1/8 tsp. cinnamon
dash of ground cloves
1 tsp. salt
2 Tbsp. cornstarch

Preparation

Brown roast on all sides; place in microwave pressure cooker. Combine all remaining ingredients, except cornstarch, and pour over meat.
Cover and add red weight.
Microwave on High for 35 minutes. Allow pressure indicating stem to drop, then remove roast.
Skim fat.
Dissolve cornstarch in small amount of liquid (wine or water), then add to juices in cooker.
Cook, uncovered, for 2 to 3 minutes to thicken.
To serve, slice roast and pour sauce over.