BOHEMIAN POT ROAST

Bohemian Pot Roast image

I love this pot roast recipe because it's so easy to prepare and serve. You can put this "meal in one dish" together to cook, then practically forget about it until dinnertime. Coleslaw is a great accompaniment. -Vera Melvin, St. Ann, Missouri

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon pepper
1 boneless beef chuck pot roast (2 to 3 pounds)
2 tablespoons canola oil
1 cup water
1 can (14-1/2 ounces) diced tomatoes
1 teaspoon caraway seeds
1 envelope onion soup mix
2 bay leaves
GRAVY:
1/4 cup cold water
3 tablespoons all-purpose flour

Steps:

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.

Nutrition Facts : Calories 268 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 437mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.