Time 2h20m Yield 8 servings. Number Of Ingredients 12 Steps:
In a large resealable plastic bag, combine flour and pepper. Add beef; turn to coat. In a Dutch oven, brown roast over medium heat in oil on all sides. Drain. , Stir in the water, tomatoes, caraway seeds, onion soup mix and bay leaves. Bring to boil. Reduce heat; cover tightly and simmer 2-3 hours or until roast is tender. , Remove roast to a serving platter; keep warm. Let stand for 5 minutes before slicing., Discard bay leaves. For gravy, combine water and flour until smooth. Add to the cooking liquid; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Slice roast and serve with gravy.
Time 1h35m Yield 4 Number Of Ingredients 4 Steps:
Preheat oven to 325 degrees F (165 degrees C). Heat a roasting pan over medium high heat until hot. Rub the roast with the marjoram, salt and pepper. Brown all sides of the roast in the hot roasting pan. Sprinkle caraway seeds over all and pour in enough water to come halfway up the sides of the roast. Cover and place roast in the preheated oven. Bake for 1 1/2 hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached, about 30 minutes per pound. Remove from oven and let sit for 10 minutes before carving.
Time 1h35m Yield 4 Number Of Ingredients 4 Steps:
Preheat oven to 325 degrees F (165 degrees C). Heat a roasting pan over medium high heat until hot. Rub the roast with the marjoram, salt and pepper. Brown all sides of the roast in the hot roasting pan. Sprinkle caraway seeds over all and pour in enough water to come halfway up the sides of the roast. Cover and place roast in the preheated oven. Bake for 1 1/2 hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached, about 30 minutes per pound. Remove from oven and let sit for 10 minutes before carving.
Time 2h25m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
In a large pot. Add your water-beef roast-celery-carrots. Bring the pot to a boil. Then let it simmer for about 1 1/2 hours. This is just like you were making soup. If you want to skip this part. Just add instead of water 4-cans of beef broth. This is just the old fashion way of making beef broth. After 1 1/2 hours of cooking take the beef out of the pot. You should have about 2 1/2 cups of beef broth left in the pot. put in the dill and bring the pot to a boil. Then add the sour cream-sugar-white vinegar and mix very well. Then add the flour mix very well so there are no lumps. Then put the beef back in the pot and cook for about 1/2 hour. If the gravy is a little thin add little flour till it is thick the way you like it. After it is done taste the gravy you may like to add a little salt. You can put this over wide noodles-potatoes or I like bread dumplings. Tell me how you like it.
