Caraway Beef Roast
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.