1.3

kg

beef roast

3

Tbs

cooking oil

1

cup

hot water

1 ½

tsp

beef stock powder

¼

cup

tomato sauce

1

Tbs

Worcestershire sauce

1

Tbs

onion; minced

1

tsp

salt

½

tsp

black pepper

2

tsp

caraway seeds

2

bay leaves

1½

Tbs

all-purpose flour

¼

cup

water

cooked potatoes and carrots

1

In a Dutch oven, heat oil over medium high. Brown roast on all sides. Drain.

2

Combine water, beef stock, tomato sauce, Worcestershire sauce, onion, salt, pepper and caraway. pour over roast. add bay leaves.

3

Cover and bake at 175°C, for 3 hours or until tender. Remove roast to a warm serving platter. Combine flour and water. Stir into pan juices.

4

Bring to a boil, stirring consonantly. Cook until thickened, adding additional water if necessary. Remove bay leaves. Serve with cooked potatoes and carrots if desired.