2 1/2 to 3 lb. eye of round roast
1 (10 1/2 oz.) can cream soup, undiluted
1 env. onion soup mix

(Cream soup could be celery, potato or mushroom).

Puncture meat with a fork on all sides. This allows flavoring and moisture to reach interior. Spread about 1/3 of cream soup in bottom of cooking bag. Place roast on top of soup. Sprinkle soup mix evenly over meat. Cover with remaining undiluted cream soup. Gather end of bag together; tie loosely with plastic strip, leaving small space for steam to escape.

Microwave at 50 percent power (medium) for 1/2 the total time. Turn roast over. Microwave remaining time. Let roast stand in bag 20-30 minutes to complete tenderizing. Serve meat thinly sliced with its sauce.