All this talk about pot roast made me hungry, and with the 'cat gone yesterday, I made one myself.

Small chuck roast, seared on both sides in a dutch oven & seasoned with salt/pepper and a little onion powder, plus about a tablespoon of caraway seeds (crushed in the palm of your hand to release the flavor). Poured a 14-oz can of lower-sodium beef broth over it and put it in the over for 1.5 hours. Added big chuncks of carrot (you can add potato too) for the last half-hour. After I took the meat out, I thickened the liquid just a little.

Maryanne