Item required
21/2 to 3-lb. bone-in veal rump roast
1 can (103/4 oz.) condensed beef and barley vegetable soup
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried parsley flakes 1/2 teaspoon leaf thyme
1 bay leaf
2 tablespoons all-purpose flour

Setting: DEFROST
1. Place roast, fat side down, in 3-quart glass cas-serole. Cover with glass lid or plastic wrap.
2. MICROWAVE for 32 MINUTES. Turn meat over. Drain juice into measuring cup; set aside. Add re-maining ingredients, except flour; recover.
3. MICROWAVE for 32 to 36 MINUTES or until fork tender. Let stand, covered, 5 minutes before serv-ing. Remove roast to platter. Blend flour with juice drained from roast. Stir into hot seasoned meat drip¬pings; mix well.
4. MICROWAVE for 2 to 3 MINUTES or until thick-ened. Serve gravy over toast.
About 4 Servings