Caraway beef roast
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef rump or chuck roast |
| 3 | tablespoons | Cooking oil |
| 1 | cup | Hot water |
| 1½ | teaspoon | Instant beef bouillon |
| ¼ | cup | Ketchup |
| 1 | tablespoon | Worcestershire sauce |
| 1 | tablespoon | Instant minced onion |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | teaspoons | Caraway seeds |
| 2 | Bay | |
| 2 | tablespoons | All-purpose flour |
| ¼ | cup | Water |
| Cooked potatoes and carrots | ||
| Optional | ||
| Leaves | ||
Directions
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 deg. for 3 hours or until tender. Remove roast to a warm serving platter. Combine flour and water. Stir into pan juices. Bring to a boil, stirring conslantly. Cook until thickened, adding additional water if necessary. Remove bay leaves. Serve with cooked potatoes and carrots if desired. Yield: about l2 servings Recipe By : Country Woman