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    Caraway Beef Roast


    Source of Recipe


    Taste of Home, Beverly Swanson

    List of Ingredients





    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

    Recipe



    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.

 

 

 

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