3-4 lb. beef arm or blade pot roast
1 (8 oz.) can seasoned tomato sauce, 1 c.
1 c. water
1 env. onion soup mix
2 tsp. caraway seed
2 bay leaves

Trim off excess fat. Roll meat in flour. Brown slowly on all sides in a little hot fat. Mix and add remaining ingredients. Cover, cook slowly 2 1/2 hours or until tender. Remove to warm platter.

GRAVY: Skim excess fat from liquid. For 1 1/2 to 2 cups liquid blend 3 tablespoon flour and 1/2 cup cold water. Gradually stir into liquid. Cook and stir until gravy thickens. 6-8 servings.