This isn't really an ethnic dish...we named it "Bohemian" because my husband is of Bohemian extraction—and he loves this pot roast! I love it, too, 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.
- 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
- 1/4 cup cold water
- 3 tablespoons all-purpose flour
- 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. Yield: 6-8 servings.
Originally published as Bohemian Pot Roast in Reminisce March/April 1993, p51
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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