Bohemian Pot Roast

By Belinda

Ingredients

• Gravy:
• 1/4 cup all-purpose flour
• 1/4 tsp pepper
• 1 boneless beef chuck pot roast (2 to 3 lbs) 2 T cooking oil
• 1 cup water
• 1 can tomatoes with liquid, chopped
• 1 tsp caraway seed
• 1 envelope dry onion soup mix
• 2 bay leaves.
• 1/4 cup cold water
• 3 T all-purpose flour

Details

Servings 6

Preparation

Step 1

Combine flour and pepper; dredge pot roast. In a Dutch oven brown roast in oil. Drain. Add water, tomatoes, caraway seed and onion soup mix and bay leaves. Bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until roast is tender. Remove to a warm platter. Discard bay leaves. For gravy, stir together water and flour. Add to the cooking liquid; cook and stir until thickened. Slice roast and spoon gravy over slices.