2-3 lb. chuck, blade, rump OR pot roast
1 can (2 lb.) plum tomatoes
2 tsp. caraway seeds
1/2 tsp. (or less) salt
2-3 drop Tabasco sauce (optional)
1 bay leaf
1/4 tsp. black pepper
4 potatoes, peeled & quartered
6 carrots, peeled & quartered
4 sm. onions
12 fresh mushrooms (optional)

Brown meat in a small amount of tomato liquid. Drain, if necessary to remove any excess fat. Add tomatoes and seasonings. Cover and simmer 1 1/2 hours. Add potatoes, carrots, celery and onions. Cover and simmer 1 hour until vegetables are crisp-tender. Add mushrooms and simmer 15 minutes.