Bohemian Pot Roast - cooking recipe

Ingredients

1/4 c. all-purpose flour
1/4 tsp. pepper
1 boneless beef chuck pot roast (2 to 3 lb.)
2 Tbsp. cooking oil
1 c. water
1 (14 1/2 oz.) can tomatoes with liquid, chopped
1 tsp. caraway seed
1 envelope dry onion soup mix
2 bay leaves

Preparation

Combine flour and pepper; dredge pot roast.
In a Dutch oven, brown roast in oil.
Drain.
Add water, tomatoes, caraway seed, onion soup mix and bay leaves.
Bring to a boil.
Reduce heat; cover tightly and simmer for 2 to 3 hours or until roast is tender.
Remove to a warm platter.
Discard bay leaves.