Caraway Pot Roast

Recipe By:
Wokie
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  • Total Time 105 min Ico-add
  • Yield 10 Servings
  • Level Medium

A recipe made of beef with applejuice, carrots and caraway seeds.
 

Ingredients

  • 1 2 1/2 - to 3-pound boneless beef chuck pot roast
  • 2 tablespoons cooking oil
  • 2 medium onions, sliced and separated into rings
  • 1 cup apple cider or apple juice
  • 1 cup sliced carrots (2 medium)
  • 1 teaspoon caraway seed
  • 2 cloves garlic, minced
  • 1/2 cup dairy sour cream
  • 4 teaspoons cornstarch
  • Salt (optional)
  • Pepper (optional)
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Directions

  1. 1. Trim fat from meat. In a 4- to 6-quart pot brown roast on all sides in hot oil. Drain off fat.
  2. 2. Combine onions, apple cider, carrots, caraway seed, and garlic, Pour over roast, Bring to boiling, Reduce heat. Simmer, covered, for 1 1/2 to 2 hours or till tender, Transfer meat and vegetables to a serving platter, reserving juices in pot. Keep warm.
  3. 3. For gravy, measure juices; skim fat. If necessary, add enough water to equal 1 1/2 cups. Return to pot.
  4. 4. Stir together sour cream and cornstarch. Stir into juices.
  5. 5. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more.
  6. 6. If desired, season to taste with salt and pepper.
  7. 7. Serve gravy with the meat and vegetables. Makes 8 to 10 servings.