Caraway Pot Roast
- Ready In:
- 2hrs 10mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 3 lbs beef chuck roast
- 2 tablespoons oil
- 2 medium onions, sliced
- 2 medium carrots, cut into large chunks (I use baby carrots, 1 lb bag)
- 1 cup apple juice
- 1 tablespoon caraway seed
- 2 garlic cloves, minced
- 3⁄4 teaspoon salt, divided
- 1⁄2 teaspoon pepper, divided
- 1⁄4 cup cold water
- 2 tablespoons cornstarch
- 1⁄2 cup sour cream
directions
- In a Dutch oven, brown roast in oil on all sides over medium high heat; drain.
- Combine the onions, carrots, cider, caraway seeds, garlic, 1/2 tsp salt and 1/4 tsp pepper; pour over roast. Bring to a boil.
- Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender.
- Remove roast and vegetables; keep warm.
- Strain pan juices into a 2-cup measuring cup. Skim fat; add enough water to measure 2 cups. Return to Dutch oven.
- Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from the heat; stir in the sour cream and remaining salt and pepper. Serve gravy with roast and vegetables.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>