1 tbsp. olive oil
2 cloves garlic, minced
3 - 4 lbs. beef rump roast
1/2 c. red wine
1 med. onion, sliced thin
1/2 green pepper, chopped
4 oz. can mushrooms, drained
2 bay leaves
1 tsp. salt
1 can beef broth
1/2 c. red wine
2 tbsp. tomato paste
1/2 c. hot pepper rings

Mix oil and garlic in 3 quart casserole. Microwave on high 1 to 2 minutes. Add roast, turning to coat well with oil and garlic. Pour wine around bottom of roast. Insert probe and microwave on medium power to internal temperature of 145 degrees. Remove probe. Remove roast, cover with foil and let stand 10 minutes. To drippings add onions, green pepper, mushrooms, bay leaves and salt. Microwave on high power for 4 1/2 minutes. Stir in broth, wine, tomato paste and hot pepper rings. Microwave on high for 5 minutes. Slice beef into very thin slices and add to hot mixture. Cover. Cook on medium until tender, about 1 to 1 1/2 hours. Serve with hard rolls and hot green peppers. Serves 4 or more.