Caraway Beef Roast Recipe

5 3 5
Caraway Beef Roast Recipe
Caraway Beef Roast Recipe photo by Taste of Home
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Caraway Beef Roast Recipe

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5 3 5
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 3 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 3 hours

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 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

Nutritional Facts

1 each: 236 calories, 14g fat (5g saturated fat), 74mg cholesterol, 415mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 23g protein.

  • 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
  1. In an ovenproof Dutch oven over medium heat, brown roast in oil on all sides; drain.
  2. 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.
  3. Cover and bake at 325° for 3 hours or until tender. Remove roast to serving platter; keep warm.
  4. 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

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lisa53202 User ID: 1079567 11681
Reviewed Nov. 29, 2014

"Nice roast. I was surprised at how condensed the gravy was; I had to add quite a bit of water. Maybe this was because I baked it in a cast iron Dutch oven??"

MY REVIEW
josette111868 User ID: 463825 33920
Reviewed Jun. 16, 2010

"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."

MY REVIEW
l8dedi User ID: 2165895 31826
Reviewed Nov. 23, 2008

"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."

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