Caraway Pot Roast

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READY IN: 2hrs 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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