Bavarian Pork Roast

“Heres a caraway flavored pork roast served with a sour cream gravy. Use your crock pot and it will be an easy supper. Very good with Bavarian style sauerkraut.”
READY IN:
4hrs 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker.
  2. Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.
  3. In a large skillet, brown pork roast on all sides in hot oil, drain off fat.
  4. Place meat in crockery cooker. Add the water to skillet; bring to a gentle boil over medium heat, stirring to loosen brown bits in bottom of skillet.
  5. Pour skillet juices and vinegar into crockery cooker.
  6. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  7. Remove meat from cooker; keep warm.
  8. For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling.
  9. Combine sour cream or yogurt and cornstarch. Stir into juices.
  10. Cook and stir over medium heat until thickened and bubbly.
  11. Cook and stir 2 minutes more.
  12. Slice meat and serve with gravy.

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