1 5-5 1/2 lb. beef rump roast
1 package dry onion soup mix
1 large onion, thinly sliced
1 t. garlic powder
1 1/2 t. freshly ground black pepper
1 cup tepid water

Pat soup mix evenly over meat. Sprinkle with garlic powder and pepper. in bottom of a microwave- proof pan, spread sliced onion. Add water. Place roast in pan, fat side down.

Calculate cooking times and settings as follows: Weight of roast multiplied by cooking time (10 min. per lb., medium rare: 11 min per lb, medium). Divide time in half, starting with 90% power. Turn roast fat side up and continue cooking at 70% power for remaining half of cooking time. Allow 10 minutes resting time before slicing.

Second half, fat side up, is at 70% power. 25 minutes, fat side down, 90% power. Continue at 70% power, fat side up, for remaining 25 minutes.

Drippings will make a nice savory gravy with the addition of 1 teaspoon of dried thyme or 2 tablespoons fresh thyme.

If you prefer a thicker gravy, stir in 1-2 tablespoons of Wondra flour and simmer until the gravy no longer has a raw taste. Adjust seasonings; add salt, pepper, garlic powder to taste.

Enjoy with a light red wine, a crisp green salad and small browned potatoes.

Submitted by: Norma Grau-Tassler