3-4 pound lean arm or blade pot roast
1 (8 oz.) can tomato sauce
2 Tbsp. oil
1 cup water
1 package dry onion soup mix
2 tsp. caraway seeds, optional
2 whole bay leaves
Trim excess fat from roast. Roll meat in flour and slowly brown in 12" Dutch oven in oil.
Use heavy Dutch oven. Mix and add remaining ingredients. Cover and cook slowly at
325 degrees (16 coals on top; 7 coals on bottom) 2-1/2 hours, or until tender.
Remove roast to make gravy. Skim off excess fat. For 1 to 1-1/2 cups juices blend 3
tablespoons flour and 1/2 cup cold water. Gradually stir into boiling juices. Cook and
stir until gravy thickens.