1 (3 lb.) boneless chuck roast
2 (12 oz.) jars picante sauce
1 (12 oz.) can beer
1 med. onion, coarsely chopped
1 green pepper, coarsely chopped

I use Old El Paso Picante sauce one mild, one hot. Prick roast thoroughly with fork tines. Place in 3 quart casserole. Pour picante sauce and beer over roast.

Cover and microwave at medium (50% power) for 1 hour to 1 hour 15 minutes, rotating every 20 minutes.

Add onion and green pepper. Cover and microwave at medium (50%) for 15 minutes let stand covered for 15 minutes.

Serve with yellow rice. Spoon sauce over rice and meat.