Caraway Beef Roast

• 1 boneless beef rump roast or chuck roast (3 pounds)
• 3 tablespoons canola 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

1. In an ovenproof Dutch oven over medium heat, brown roast in oil on all sides; drain.
2. 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.
3. Cover and bake at 325u0b0 for 3 hours or until tender. Remove roast to serving platter; keep warm.
4. In a small bowl, combine flour and cold water until smooth. Stir into pan juices; bring to a boil. Cook and stir for 1-2 minutes or until thickened, adding water to thin if necessary. Discard bay leaves. Serve with cooked potatoes and carrots if desired.

rump roast, canola oil, water, beef bouillon granules, ketchup, onion, worcestershire sauce, caraway seeds, salt, pepper, bay leaves, flour, cold water, potatoes

Taken from www.tasteofhome.com/recipes/caraway-beef-roast/ (may not work)