Caraway Beef Roast
It seems there aren't many beef roasts that are both extra-special and extra-easy. This recipe is both. This roast is perfect for putting it in the oven as you're walking out the door to go to church then getting it on the table right around noon. Over the years, many men have requested a copy of the recipe for their wives. "I love the gravy!"
1 boneless beef rump roast or chuck roast (3 pounds)
3 tablespoons vegetable oil
1 cup hot water
1 1/2 teaspoons beef bouillon granules
1/4 cup ketchup
1 tablespoon dried minced onion
1 tablespoon Worcestershire sauce
2 teaspoons caraway seeds
1 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
2 tablespoons all-purpose flour
1/4 cup cold water
cooked potatoes and carrots, optional
Preheat oven to 325°F (163°C). In a Dutch oven over medium heat, brown roast in oil on all sides; drain.
In a small bowl, combine the hot water and bouillon; add the ketchup, onion, Worcestershire sauce, caraway, salt and pepper. Pour over roast. Add bay leaves.
Cover and bake for 3 hours or until tender. Remove roast to serving platter; keep warm.
In a small bowl, combine flour and cold water until smooth. Stir into pan juices; bring to a boil. Cook and stir for 1 to 2 minutes or until thickened, adding additional water if necessary. Discard bay leaves. Serve with cooked potatoes and carrots if desired.
Preparation Time: 20 minutes
Bake Time: 3 hours
1 serving (1 each) equals 236 calories, 14 g fat (5 g saturated fat), 74 mg cholesterol, 415 mg sodium, 3 g carbohydrate, trace fiber, 23 g protein.