Caraway Pork Roast

Recipe by anonymous
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10hrs 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim fat from roast and cut it to fit into a 4 quart slow cooker if necessary. (I find that its usually not!).
  • Combine caraway seed, marjoram, salt and pepper and rub over roast.
  • In a large skillet, brown roast on all sides in the hot oil and drain off the fat. Place meat in the slow cooker.
  • Add the water to the same skillet and bring to a gentle boil over medium heat, stirring to loosen brown bits from bottom of skillet.
  • Pour skillet juices and vinegar into the slow cooker. Cover and cook on low setting for 8-10 hours or high setting for 4-5 hours.
  • Remove meat from slow cooker and keep warm.
  • For the gravy, skim the fat from the juices left in the slow cooker and measure out 1 and 1/4 cups of these juices (Add water to make up the difference if necessary). Combine sour cream or yogurt and cornstarch and gradually stir in the hot juices.
  • Transfer the gravy to a saucepan and cook over medium heat until thickened and bubbly, stirring constantly. Cook and stir for an additional 2 minutes.
  • Serve the gravy with the pork roast and hot cooked potatoes if desired.
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