Caraway Beef Roast
Source: Taste of Home
3 tablespoons cooking oil
1 beef rump or chuck roast -- (3 pounds)
1 cup hot water
1 1/2 teaspoons instant beef bouillon
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon instant minced onion
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons caraway seeds
2 bay leaves
2 tablespoons all-purpose flour
1/4 cup water
Cooked potatoes and carrots -- optional
In a Dutch oven, heat oil over medium-high. Brown roast on all sides. Drain.
Combine water, bouillon, ketchup, Worcestershire sauce, onion, salt, pepper and
caraway- Pour over roast. Add bay leaves. Cover and bake at 325ºF for 3 hours or
until tender. Remove roast to a a warm serving planer. Combine flour and water.
Stir into pan juices. Bring to a boil, stirring constantly. Cook until
thickened, adding additional water if necessary. Remove bay leaves. Serve with
cooked potatoes and carrots it desired. Yield: about 12 servings.