3 lb Beef chuck pot roast, cut

           2 inches thick

      1 tb Worcestershire Sauce

      1 ts Instant beef bouillon-

           -granules
    1/2 ts Sugar

    1/2 ts Dried oregano, crushed

      1    Garlic clove, minced

      3 md Potatoes, peeled and cut-

           - into 1-inch cubes
      3 md Carrots, cut into julienne-

           -strips
      3    Celery stalks, cut into 2-

           -inch pieces
      2 md Onions, quartered

      8 oz Can of Tomato Sauce

    1/4 c  Flour

      4 oz Can of Mushrooms, drained

  1. Trim excess fat from pot roast.  In a 3-quart casserole stir together

  Worchestershire sauce, beef bouillon granules, sugar, oregano, garlic, 1/2
  cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  2. Add pot roast to mixture in casserole.  Cook, covered, on 100% power

  (high) about 5 minutes or till the liquid is boiling.  Cook covered, on 50%
  power (medium) for 35 minutes more.
  3. Turn pot roast over.  Add potatoes, carrots, celery, and onions.

   Cook meat and vegetables, covered, on medium for 25 to 40 minutes or till
  meat and vegetables are tender, spooning liquid over the meat and
  vegetables once or twice during cooking.
  4. Transfer meat and vegetables to a serving platter, reserving the liquid

  in the casserole.
  5. For gravy, skim fat from the reserved liquid.  Stir together tomato

  sauce and flour.  Stir tomato mixture and mushroom into the liquid in the
  casserole.  Cook uncovered, on high for 5 to 10 minutes or till thickened
  and bubbly, stirring each minute till the mixture starts to thicken, then
  stirring every 30 seconds.  Cook, uncovered, on high for 30 seconds more.
  6. Serve gravy with meat and vegetables.

  Makes 8 servings
  Source: Better Homes and Gardens Microwave Cooking Card Library
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
                        Nutritional Analysis
   Calories.................249     Protein..................30 g
  Carbohydrates.............18 g   Fat.......................6 g
  Sodium...................491 mg  Potassium...............720 mg
  Protein.....(% U.S. RDA)..45     Vitamin A.(% U.S. RDA)..158 Vitamin C...(%
  U.S. RDA)..18     Thiamine..(% U.S. RDA)...10 Riboflavin..(% U.S. RDA)..16
  Niacin....(% U.S. RDA)...28 Calcium.....(% U.S. RDA)...5 Iron......(% U.S.
  RDA)...33