3-4 lb. arm or blade pot roast
1/4 c. flour
1/8 tsp. pepper
3 tbsp. lard or drippings
1/2 c. water
10 oz. can tomatoes
1 tsp. caraway seed
1 pkg. (1 1/2 oz.) dry onion soup
2 bay leaves

GRAVY:

1/4 c. cold water
3 tbsp. flour

Mix together flour and pepper. Dredge roast in seasoned flour and brown in lard. Pour off excess grease. Add water, tomatoes, caraway seed, onion soup and bay leaves. Cover tightly and simmer 3-4 hours or until tender on stove top. Remove roast to hot platter. Discard bay leaves.

Mix together water and flour. Add to cooking liquid and cook until thickened. Slice and serve.