Bavarian Style Pot Roast

A Graduate, Class of 1947

• 4 lb blade bone chuck roast
• 1/2 cup flour
• 1 tsp salt
• 1 tsp paprika
• 1/4 tsp pepper
• 1 Tbsp fat
• 1 can (8-oz) tomato sauce
• 1/2 cup water
• 1 clove garlic, peeled and crushed
• 1 tsp leaf marjoram
• 1 tsp paprika
• 1/2 tsp caraway seed
• 2 Tbsp cornstarch
• 1/4 cup cold water

Melt fat in heavy Dutch oven. Combine flour, salt, 1 tsp paprika and pepper. Rub seasoned flour into meat. Brown meat on both sides. Blend together tomato sauce, 1/2 cup water, garlic, marjoram, 1 tsp paprika and caraway seed. Pour over meat. Cover and simmer about 2 hours or until meat is tender. Transfer meat to a hot platter. Skim fat from drippings.

Measure 3 cups of drippings. Blend cornstarch into 1/4 cup cold water. Stir into 3 cups drippings in kettle. Cook, stirring constantly, until thickened. Serve over pot roast.