2 lb. beef round roast
2/3 bottle (16 oz.) Italian salad dressing
1 tsp. salt
1/2 tsp. ground black pepper
1 can Italian (Roman) tomatoes with juice or 1 lb. fresh Roman tomatoes, diced
1/4 c. Italian parsley, chopped, stems included
1 c. red wine
1 bay leaf
Fresh rosemary or fresh oregano
1 tbsp. soy sauce
1 tbsp. cornstarch
1/4 c. water

Place meat in a shallow dish. Pour dressing over. Marinate at room temperature for 2 hours or in the refrigerator for 4 hours or overnight. Pour off marinade. Drain meat.

Place on a preheated microwave browning dish, if available. Or place in a microsafe dish. Microwave at high power for 3 minutes on each side. Sprinkle with salt and pepper. Add tomatoes, parsley, red wine, bay leaf and rosemary or oregano. Microwave at medium high power for 5 minutes. Turn meat over.

Microwave again at high power for another 5 to 6 minutes or until done to your liking. Time depends on how thick the piece of meat is and how tender it is. Let rest a few minutes. Slice to serve.

For sauce, strain pan juices. Combine with cornstarch, soy sauce and water in a microsafe dish. Microwave at high power, stirring at least once, for 3 to 4 minutes.

For 4 to 5 servings, microwave cooking time 19 to 21 minutes.