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Norway Pot Roast

3-4 pound arm or blade pot roast - lean
One 8 ounce can of tomato sauce
1 cup of water
1 package of dry onion soup mix
2 teaspoons of caraway seeds, optional
2 whole bay leaves

Trim off excess fat. Roll meat in flour and brown slowly on all sides in a little hot fat. Use heavy Dutch oven. Mix and add remaining ingredients. Cover and cook slowly 2 1/2 or until tender. Remove roast to make gravy. Skim off excess fat. For 1 1/2-2 cups juices blend 3 tablespoons flour and 1/2 cup cold water. Gradually stir into boiling juices. Cook and stir until gravy thickens.
 

 

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