Ingredients
1/4 cup all-purpose flour1/4 teaspoon pepper1 boneless beef chuck pot roast (2 to 3 pounds)2 tablespoons canola oil1 cup water1 can (14-1/2 ounces) diced tomatoes1 teaspoon caraway seeds1 envelope onion soup mix2 bay leavesGRAVY:1/4 cup cold water3 tablespoons all-purpose flour
Preparation
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.
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.
Remove roast to a serving platter; keep warm. Let stand for 5 minutes before slicing.
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.
