3-4 lb. arm or blade pot roast - lean
1 (8 oz.) can tomato sauce
1 c. water
1 pkg. dry onion soup mi
2 tsp. caraway seeds (optional but oh so good)
2 whole bay leaves

Trim off excess fat. Roll meat in flour and brown slowly on all sides in a little hot fat. Use heavy Dutch oven. Mix and add remaining ingredients. Cover and cook slowly 2 1/2 or until tender. Remove roast to make gravy. Skim off excess fat. For 1 1/2-2 cups juices blend 3 tablespoons flour and 1/2 cup cold water. Gradually stir into boiling juices. Cook and stir until gravy thickens.