Total Time
4hrs 25mins
Prep 25 mins
Cook 4 hrs

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.

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.
Most Helpful

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]

Sydney Mike February 07, 2012

This is so German!!! DH really enjoyed the flavor as I felt that it lacked some flavor. Well, he is German and I'm not. I like more WOW in my food. He prefers food more on the bland side. This was right up his alley. See what a good wife I am!! The meat was really moist and tender although there seemed to be too much gravy. I would cut that part in half. Served it with German sauerkraut and a baked potato with the gravy on top. German rye bread was also served with the meal. DH was in heaven. Thanks for posting. :)

teresas December 14, 2008

We love the roast. The flavors are incredible. The caraway seeds really make this recipe. However, the gravy was not well received, just a little bland. I have made this recipe many times, but I omit the gravy part. So still excellent!

Cookworm April 05, 2007