2 1/2 to 3 lb. chuck roast
1 c. water
1/4 c. soy sauce
2 tbsp. dry sherry
1 med. onion, sliced
1 tsp. instant beef bouillon
1/4 tsp. ground cinnamon
1/8 tsp. pepper
2 c. sliced fresh mushrooms
2 med. potatoes, peeled and quartered

Pierce both sides of meat thoroughly with a fork. Place in 3-quart casserole with water, soy sauce, sherry, onion, beef bouillon and seasonings. Cover tightly. Microwave at 50% (medium) 35 minutes.

Turn roast over, add mushrooms and potatoes. Recover, microwave 35 to 45 minutes or until meat is fork tender. Remove 2 cups of drippings to 1 quart container. Let roast stand, covered, 10 minutes, then remove drippings.

Add gravy during last minutes of standing time by stirring cornstarch and water together until smooth. Add to drippings in 1-quart container. Microwave at high 2 1/2 to 3 1/2 minutes or until thickened. Slice meat thin across the grain to serve.

GRAVY:

3 tbsp. cornstarch
1/4 c. water
2 c. roast drippings

Mix well.