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Caraway Beef Roast Recipe

Caraway Beef Roast Recipe photo by Taste of Home

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Meet the Cook: It seems there aren't many beef roasts that are both extra-special and extra-easy. This one is, though. There have been many Sundays when I've put it in the oven as we're walking out the door to go to church and had no trouble getting it on the table right around noon. Over the years, many men have requested that I copy the recipe for their wives. "I love the gravy!" they'll say. My husband's a farmer, and we have five children - all of them now grown. -Beverly Swanson, Red Oak, Iowa

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Caraway Beef Roast Recipe

Prep: 20 min. Bake: 3 hours

Yield: 12 Servings

20 180 200

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

Directions

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 additional water if necessary. Discard bay leaves. Serve with cooked potatoes and carrots if desired. Yield: 12 servings.

Nutritional Facts 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.

Originally published as Caraway Beef Roast in Country Woman May/June 1992, p29

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Caraway Beef Roast

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Reviewed on Jun. 16, 2010 by josette111868

My husband says it is the best roast I have cooked. This recipe is definitely a keeper and I have passed it on to family and friends.

Reviewed on Nov. 23, 2008 by l8dedi

My husband says it's the best roast beef I've ever made. To be honest, I haven't made many, but it was easy and tasty and the gravy was very good. I will definately make again.