Measure oil in a large frying pan or Dutch oven; brown roast. Pour off drippings. Dissolve bouillon granules in boiling water. Add tomato sauce, Worcestershire sauce, onion, garlic, caraway seeds, and pepper; pour over meat, cover and bake in a 325-degree oven for 2 hours. Remove from oven and add carrots and mushrooms. Cook 30 minutes more or until roast is tender. Blend flour and water until smooth, Remove pot roast from oven and transfer roast to serving platter Add flour mixture to the gravy and cook until thick. Remove pan from heat and stir in yogurt Do not boil after adding the yogurt. Serve pot roast with noodles and gravy.
Yield: Serves 10 - 12