3 - 4 lb. arm or blade pot roast
1/4 c. flour
1/8 tsp. pepper
3 tbsp. Wesson oil
1/2 c. water
3 tbsp. flour
10 oz. can tomatoes
1 tsp. caraway seed
1 pkg. dehydrated onion soup
2 bay leaves
1/4 c. cold water

Mix together 1/4 cup flour and pepper. Dredge pot roast with seasoned flour and brown. Pour off drippings. Add 1/2 cup water, tomatoes, caraway seed, onion soup and bay leaves. Cover tightly and simmer 3 to 4 hours or until tender. Remove pot roast to hot platter. Discard bay leaves. Mix together 1/4 cup cold water and 3 tablespoons flour. Add to cooking liquid. Cook until thickened. Serve gravy with pot roast. Serves 6 to 8.