2 1/2-3 lb. chuck roast
1 can (10 3/4 oz.) cream of mushroom soup
1 tbsp. Worcestershire sauce
2 tsp. parsley flakes
1/2 tsp. salt
1/8-1/4 tsp. pepper
1/8 tsp. garlic powder or 1 clove garlic, minced
1 c. dairy sour cream

Pierce both sides of meat thoroughly with a fork. Place roast into a 2 to 2 1/2 quart casserole or utility dish.

In a small bowl, combine remaining ingredients except sour cream. Pour over meat. Cover tightly. Microwave at 50% (medium) 65-75 minutes or until meat is fork tender, turning roast over after half the cooking time. Let stand, covered, 10 minutes.

Remove meat from casserole. Set aside. Stir sour cream with meat drippings until smooth. If necessary, microwave at 50% (medium) 4-6 minutes to reheat. Slice roast thinly across the grain. Place slices in sour cream sauce to serve. To microwave at 30% (low), increase cooking time to 1 3/4 to 2 hours.