Caraway Pork Roast

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.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 8 hrs to 10 hrs Low or High 4 to 5 hours

Caraway Pork Roast

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Nutrition Facts (Caraway Pork Roast)

  • Per serving:
  • 255 kcal ,
  • 15 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 90 mg chol. ,
  • 405 mg sodium ,
  • 4 g carb. ,
  • 24 g pro.
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