Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     vegetable oil
   1                    onion -- chopped
   1 1/2  kilograms     bonless beef pot roast -- rump, chuck or blade
   1      cup           ketchup
     1/4  cup           honey
   3      tablespoons   soy sauce
   2      cloves        garlic -- minced
   1      tablespoon    dijon mustard
   1      tablespoon    vinegar
   2      teaspoons     worcestershire sauce
   1      dash          hot pepper sauce
   4      teaspoons     cornstarch
   1      tablespoon    water
   6      large         crusty rolls

Preparation:

1. In 3-L casserole, combine oil and onion. Microwave, uncovered, on High for 2 mins or until softened, stirring once. Place roast in casserole, and microwave on High for 2 mins longer. Set aside. 2. In 2 cup measure, combine ketchup through hot pepper sauce. Microwave, uncovered, on High for 2 to 2-1/2 mins or until boiling, stirring several times. Pour over beef. Cover and microwave on Medium for about 1 hr, or until beef is tender, turning meat over and rotating dish twice. Transfer beef to serving platter, cover, and let stand for 10 mins. 3. Meanwhile, skim fat from liquid in casserole. Blend cornstarch with water, and stir into casserole and microwave, uncovered, on High for 1-2 mins until thickened and smooth, stirring once. 4. Thinly slice meat and return to sauce. Cover and let stand while heating rolls. 5. Slice rolls, and butter each half, if desired. Wrape each loosely in paper towel, and microwave one at a time on Med-Low for 20-30 secs or 6 rolls at Med-Low for 60-90 secs. Sandwich beef and sauce in each.