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Caraway Beef Roast Recipe

Caraway Beef Roast Recipe

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


  • 1 beef rump or chuck roast (3 pounds)
  • 3 tablespoons vegetable oil
  • 1 cup hot water
  • 1-1/2 teaspoons beef bouillon granules
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried minced onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons caraway seeds
  • 2 bay leaves
  • 2 tablespoons all-purpose flour
  • 1/4 cup water
  • Cooked potatoes and carrots, optional


  • 1. In a Dutch oven, heat oil over medium-high. Brown roast on all sides. Drain. Combine water, bouillon, ketchup, Worcestershire sauce, onion, salt, pepper and caraway. Pour over roast. Add bay leaves. cover and bake at 325° for 3 hours or until tender. Remove roast to a warm serving platter.
  • 2. Combine flour and water. Stir into pan juices. Bring to a boil, stirring constantly. Cook until thickened, adding additional water if necessary. Remove bay leaves. Serve with cooked potatoes and carrots if desired. Yield: about 12 servings.

Nutritional Facts

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

Reviews for Caraway Beef Roast

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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??"

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."

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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