Bavarian Pork Roast

READY IN: 4hrs 25mins
Recipe by Annacia

Heres a caraway flavored pork roast served with a sour cream gravy. Use your crock pot and it will be an easy supper. Very good with Bavarian style sauerkraut.

Top Review by Sydney Mike

Very nice change of pace from the pork roasts that i usually fix, & the only thing that changed was my addition of a little lemon pepper when I made the gravy! Served it with a side of homemade applesauce, something I much prefer over sauerkraut, although my other half had some of the latter nearby! [Tagged & made in Please Review My Recipe]

Ingredients Nutrition


  1. Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker.
  2. Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.
  3. In a large skillet, brown pork roast on all sides in hot oil, drain off fat.
  4. Place meat in crockery cooker. Add the water to skillet; bring to a gentle boil over medium heat, stirring to loosen brown bits in bottom of skillet.
  5. Pour skillet juices and vinegar into crockery cooker.
  6. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  7. Remove meat from cooker; keep warm.
  8. For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling.
  9. Combine sour cream or yogurt and cornstarch. Stir into juices.
  10. Cook and stir over medium heat until thickened and bubbly.
  11. Cook and stir 2 minutes more.
  12. Slice meat and serve with gravy.

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