Caraway Pot Roast

I found this recipe in A Taste of Home.

• Ready In: 2 hrs 10 mins
• 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

1. In a Dutch oven, brown roast in oil on all sides over medium high heat; drain.
2. Combine the onions, carrots, cider, caraway seeds, garlic, 1/2 tsp salt and 1/4 tsp pepper; pour over roast. Bring to a boil.
3. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender.
4. Remove roast and vegetables; keep warm.
5. Strain pan juices into a 2-cup measuring cup. Skim fat; add enough water to measure 2 cups. Return to Dutch oven.
6. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Remove from the heat; stir in the sour cream and remaining salt and pepper. Serve gravy with roast and vegetables.