German-Style Pork Roast

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)

German-Style Pork Roast

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Directions

  1. Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart electric slow crockery cooker. Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.
  2. In a large skillet, brown roast on all sides in hot oil. Drain off fat. Place meat in crockery cooker. Add the water to skillet; bring to a gentle boil; stirring to loosen brown bits from bottom of skillet. Pour skillet juices and vinegar into cooker.
  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, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a small saucepan; bring to boiling. Combine sour cream or yogurt and cornstarch. Stir into juices in saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Slice the meat; serve with gravy.

From the Test Kitchen

Dietary Exchanges:

4 lean meat, 1 fat.

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Nutrition Facts (German-Style Pork Roast)

  • Per serving:
  • 262 kcal ,
  • 15 g fat
  • (6 g sat. fat ,
  • 73 mg chol. ,
  • 365 mg sodium ,
  • 4 g carb. ,
  • 26 g pro.
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