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Bohemian Pot Roast

 Bohemian Pot Roast
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.
6-8 ServingsPrep: 5 min. Cook: 2-1/4 hours


  • 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


  • 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

2 of 2

Bohemian Pot Roast (continued)

Directions (continued)

  • minutes or until thickened. Slice roast and serve with gravy. Yield:
  • 6-8 servings.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now