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Pot Roast Norway Recipe

by CookEatShare Cookbook

Ingredients

3-4 pound beef arm or possibly blade pot roast 1 (8 ounce.) can seasoned tomato sauce, 1 c. 1 c. water

1 env. onion soup mix 2 teaspoon caraway seed 2 bay leaves

Directions

1. Trim off excess fat. Roll meat in flour. Brown slowly on all sides in a little warm fat. Mix and add in remaining ingredients. Cover, cook slowly 2 1/2 hrs or possibly till tender. Remove to hot platter.
2. GRAVY: Skim excess fat from liquid. For 1 1/2 to 2 c. liquid blend 3 Tbsp. flour and 1/2 c. cool water. Gradually stir into liquid. Cook and stir till gravy thickens. 6-8 servings.

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