Bohemian Pot Roast

By learen

Ingredients

• 1/4 cup flour
• 1/4 teaspoon pepper
• 1 boneless beef chuck pot roast 2-3 pounds
• 2 tablespoons vegetable oil
• 1 cup water
• 1 can diced tomatoes (14 1/2oz)
• 1 teaspoon caraway seed
• 1 envelope dry onion soup mix
• 2 each bay leaves
• Gravy
• 1/4 cup water
• 3 tablespoons flour

Details

Servings 6

Preparation

Step 1

1. In a large resealable plastic bag, combine flour and pepper. Add beef and turn to coat. In a Dutch oven brown roast over medium heat in oil on all sides. Drain.

2. Stir in the water, tomatoes, caraway seed, onion soup mix and bay leaves. Bring to a boil. Reduce heat and cover tightly and simmer 2-3 hours or until tender.

3. Remove roast to a serving platter and keep warm. Discard the bay leaves. Combine water and flour until smooth for gravy. Cook and stir for 1-2 minutes or until thickened. Slice roast and serve with gravy.