2 1/2-3 lb. beef chuck roast
1 can (16 oz.) whole tomatoes, undrained
1 med. onion, sliced & separated into rings
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, 2" pieces
2 stalks celery, 2"

1. Place roast in 3 quart casserole. In small bowl mix tomatoes, onion, garlic powder, cayenne and pepper. Add cinnamon stick. Pour over roast. Cover. Microwave at high for 5 minutes.

2. Reduce to medium. Microwave for 1 hour longer, turning roast over after half the time. Add remaining ingredients. Recover. Microwave at medium for 30-45 minutes or until roast and vegetables are tender. Let stand 10 minutes before serving.