3 to 4 lbs. beef arm or blade roast
1 (8 oz.) can (1 c.) tomato sauce
1 c. water
1 envelope onion soup mix
2 tsp. caraway seeds (optional)
2 bay leaves

Trim off fat. Roll meat in flour, brown slowly on all sides in little hot fat. Mix and add remaining ingredients. Cover and cook slowly 2 1/2 hours or until tender.

GRAVY: Skim fat from liquid. For 1 1/2 to 2 cups liquid, blend 3 tablespoons flour and 1/2 cup cold water. Stir into liquid. Cook and stir until gravy thickens. Makes 6 to 8 servings.