In large skillet cook beef roast, covered, over medium heat for 10 minutes.
2.
Uncover and simmer for 5 minutes more, until juices are slightly reduced.
3.
Meanwhile, quarter potatoes. Peel and diagonally slice carrots in 3/4-inch pieces.
4.
Place vegetables in microwave-safe dish. Drizzle with cooking oil and sprinkle with pepper; toss to coat. Tightly cover with lid or plastic wrap. Microwave on high (100% power) for 10 minutes or until tender.
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By
Zachary
