2 to 2 1/2 lb. bone-in veal rump roast
1/2 c. rose wine or water
1 med. onion, sliced
1 tbsp. dried parsley flakes
1 tsp. salt
1/2 tsp. celery salt
1/2 tsp. pepper
1/2 c. rose wine or water

1. Place roast, fat side down, in 3 quart glass casserole. Sprinkle onion and seasoning; pour wine over top. Cover with glass lid.

2. Microwave for 12 minutes on high. Turn fat side up; recover.

3. Microwave for 40-45 minutes on simmer or until fork tender. Let stand, covered, 5 minutes before serving. About 6 servings.