2 -3 lbs boneless beef chuck roast
1 (1 1/2 ounce) envelope spaghetti sauce mix
14 cup water
3 medium carrots, cut into 1-inch chunks
1 medium onion, cut into eighths
1 large potato, peeled and cut into eighths
1 (10 ounce) package frozen green peas, defrosted and drained
Pierce meat deeply and thoroughly on all sides with a fork. Place meat, sauce mix and water in a large oven cooking bag. Place in casserole dish and secure bag with nylon tie. Make six 1/2-inch slits in neck of bag below tie. Microwave at MEDIUM (50%) power for 30 minutes. Turn roast over; add carrots, onion and potatoes and continue to microwave on medium for 25-60 minutes or until meat and vegetables are fork-tender. Add peas during the last 5 minutes of cooking time. Let stand, covered, for 15 minutes to tenderize further and develop flavor.