Yield: 12 servings.
1 boneless chuck roast (3 pounds), trimmed
1 cup hot water
1-1/2 teaspoons instant low-sodium beef bouillon granules
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon instant minced onion
1/2 teaspoon pepper
2 teaspoons caraway seeds
2 bay leaves
In a Dutch oven coated with nonstick cooking spray, brown roast on all sides over medium-high heat. Drain. Combine water, bouillon, ketchup, Worcestershire sauce, onion, pepper and caraway. Pour over roast. Add bay leaves. Cover and bake at 325 for 3 hours or until tender. Remove roast to a serving platter and keep warm. Re-move bay leaves. Thicken cooking liquid for gravy if desired.