1 (3 lb.) beef chuck pot roast, ut 2 inches thick
1 (10 1/2 oz.) can condensed beef broth
1 tsp. dried thyme, crushed
1 tsp. dried rosemary, crushed
2 bay leaves
2 lg. sweet potatoes, peeled and cut into 1 inch slices
1 med. onion, cut into wedges
2 c. frozen loose pack peas
1/2 c. buttermilk
1/4 c. all purpose flour

Trim excess fat from pot roast. In a 3 quart casserole, combine beef broth, thyme, rosemary, and bay leaves. Add pot roast. Cook, covered, on 100% power for 5 minutes. Cook, covered, on 50% power for 35 minutes. Turn the roast over. Add potatoes and onion to pot roast. Cook the meat and vegetables, covered, on medium for 25 minutes. Add peas and cook 5-20 minutes more or until meat is done and vegetables are tender, spooning the broth over the vegetables once or twice during cooking. Transfer the meat and vegetables to a serving dish. Keep warm.

For gravy, carefully pour 1 1/2 cups of juice from the casserole into a 4 cups measure. Skim fat from the juices. Remove bay leaves. Return juices to the casserole. In a screw-top jar shake together buttermilk and flour, then stir into the juices in the casserole. Cook, uncovered, on high about 4 minutes or until the mixture is thickened and bubbly, stirring each minute until the mixture starts to thicken, then stirring eery 30 seconds. Cook, uncovered, on high for 30 seconds more. Season with salt and pepper. Spoon some gravy over meat and vegetables. Pass the remaining gravy. Makes 8 serving.