Caraway Beef Roast
Ingredients
- 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 ⓘ
Instructions
- In an ovenproof 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 at 325° 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 1-2 minutes or until thickened, adding water to thin if necessary. Discard bay leaves. Serve with cooked potatoes and carrots if desired.
Nutrition & Diet Analysis (per serving)
688
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).