Shelly's Recipe

CARAWAY BEEF ROAST

Category: Roasts/Tenderloin - Beef

3 tbsp cooking oil
1 (3 lbs) beef rump or chuck roast
1 cup hot water
1 1/2 tsp instant beef bouillon
1/4 cup ketchup
1 tbsp Worcestershire sauce
1 tbsp instant minced onion
1 tsp salt
1/2 tsp pepper
2 tsp caraway seeds
2 bay leaves
2 tbsp 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 325 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. Serves 12