Trim excess fat from roast. With a sharp knife, make a number of 1-inch slits in roast. Insert garlic slivers into slits. Sprinkle with the 1 teaspoon caraway seed. Place roast on a rack in a shallow roasting pan. Insert meat thermometer into thickest part of meat, not touching bone.
Roast, uncovered, in a 325 degree F. oven about 2 hours or until thermometer registers 170 degree F. Cover with foil and let stand 15 minutes before carving.
Meanwhile, spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add onion and carrot. Cook and stir about 5 minutes or until vegetables are tender.
Stir together chicken broth, flour, and the 1/2 teaspoon caraway seed. Add to carrot mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve with roast. Makes 6 servings.