Bavarian Pork Roast

Recipe by Annacia
READY IN: 4hrs 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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