2 1/2 to 3 lb. beef chuck roast
1 can whole tomatoes, undrained
1 med. sliced onion
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. pepper
1 stick cinnamon
2 med. white potatoes, quartered
4 med. carrots, cut in pieces
2 stalks celery, cut in pieces

In 3 quart casserole, place roast. Mix tomatoes, onion, garlic powder, cayenne and pepper. Add cinnamon stick. Pour over roast. Cover and microwave on high for 5 minutes. Reduce to medium-low for 1 hour, turning roast over after half the time. Add remaining ingredients and recover. Microwave at medium-low for another 30 to 45 minutes, or until roast and vegetables are tender. Stand for 30 minutes.