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
- 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
- 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. Yield: 12 servings.
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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