Bohemian Pot Roast

Stir together 1/4 cup flour and pepper in a medium bowl. Add roast and coat on all sides with flour mixture. Heat oil in a Dutch oven over medium high heat. Add roast and brown on all sides. Drain fat from pan. Add 1 cup water, tomatoes, caraway, onion soup mix and bay leaves. Bring to a boil. Reduce heat, cover and simmer 2 to 3 hours until roast is tender. Transfer roast to a platter. Discard bay leaves from Dutch oven. Stir together remaining 3 tbsp. flour and 1/4 cup water in a small bowl until smooth. Add to liquid in Dutch oven. Cook, stirring, until gravy is boiling and thickened. Slice chuck roast and serve with gravy.