Bohemian Pot Roast

1. 1

   In a large resealable plastic bag, combine flour and pepper. Add beef; turn to coat. In a Dutch oven, brown roast over medium heat in oil on all sides. Drain.

2. 2

   Stir in the water, tomatoes, caraway seeds, onion soup mix and bay leaves. Bring to boil. Reduce heat; cover tightly and simmer 2-3 hours or until roast is tender.

3. 3

   Remove roast to a serving platter; keep warm. Let stand for 5 minutes before slicing.

4. 4

   Discard bay leaves. For gravy, combine water and flour until smooth. Add to the cooking liquid; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Slice roast and serve with gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.