1 tsp. browning for gravy
1/2 tsp. Worcestershire sauce
3 lb. eye of round beef roast
1 (3/4 oz.) pkg. mushroom gravy mix
1 (10 1/2 oz.) can condensed cream of onion soup
1 c. water

Combine 1/2 teaspoon of the browning for gravy and Worcestershire sauce in a small cup and brush over all sides of roast.

Combine remaining 1/2 teaspoon browning for gravy, mushroom gravy mix, onion soup and water in a bowl. Spoon 1/3 of gravy mixture into bottom of cooking bag suitable for microwave ovens. Place roast in bag on top of gravy mixture. Spread with remaining gravy mixture. Place in 12 x 8 x 2 inch (2 quart) glass baking dish. Tie together loosely with string, leaving a space for escape of steam. (Do not use metal twist ties). Microwave at Medium setting (50 percent power) 38 minutes.

Turn roast over. Microwave at Medium setting (50 percent power) 37 more minutes. Let stand in dish on wooden board or heat proof surface 20 minutes.

Remove roast from bag. Slice thinly and arrange on serving platter. Spoon some mushroom gravy over slices and pass remaining gravy. Makes 10 servings. Note: If your roast is a different weight, allow 25 minutes per pound. Adjust total cooking time accordingly.