Caraway and sour cream are the flavor stars in this pork roast. The savory juices are combined with the sour cream to make a gravy.

Source: Better Homes and Gardens


Recipe Summary

8 hrs
8 hrs 25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. If necessary, cut roast to fit into a 3-1/2 to 6-quart slow cooker. In a small bowl combine caraway seeds, marjoram, salt, and pepper. Sprinkle evenly over meat; rub in with your fingers.

  • In a large skillet brown meat on all sides in hot oil. Drain off fat. Place meat in slow cooker. Add water to skillet. Bring to a gentle boil, stirring to loosen brown bits from bottom of skillet. Pour skillet juices and vinegar over meat.

  • 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, pour juices into a large measuring cup; skim fat. Measure 1 1/4 cups juices, adding water, if necessary. In a small bowl combine sour cream and cornstarch. In a small saucepan bring cooking juices to boiling; reduce heat; stir in sour cream mixture. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Slice meat; serve with gravy and, if desired, hot cooked pasta.

Nutrition Facts

255 calories; fat 15g; cholesterol 90mg; saturated fat 7g; carbohydrates 4g; mono fat 6g; poly fat 1g; protein 24g; vitamin a 291.5IU; vitamin c 1.2mg; thiamin 0.6mg; riboflavin 0.4mg; niacin equivalents 4.9mg; vitamin b6 0.4mg; folate 8.1mcg; vitamin b12 0.7mcg; sodium 405mg; potassium 458mg; calcium 60.6mg; iron 1.6mg.