Caraway Pot Roast
• Served with colorful carrots and smooth sour cream gravy, Caraway Pot Roast is so tender and flavorful that no one would guess it’s an “economical” main dish. Violet Beard of Marshall, Illinois shared the recipe.
SERVINGS
|
8
|
CATEGORY
|
Main Dish
|
METHOD
|
Stovetop - One-Dish
|
PREP |
10 min. |
COOK
|
165 min.
|
TOTAL
|
175 min.
|
INGREDIENTS
- 1 boneless beef chuck roast (3 pounds)
- 2 tablespoons canola oil
- 2 medium onions, sliced
- 2 medium carrots, cut into large chunks
- 1 cup apple cider or apple juice
- 1 tablespoon caraway seeds
- 2 garlic cloves, minced
- 3/4 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/2 cup sour cream
DIRECTIONS
In a Dutch oven, brown roast in oil on all sides over medium-high heat; drain. In a large bowl, combine the onions, carrots, cider, caraway seeds, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender.
Remove roast and vegetables; keep warm. Strain pan juices into a 2-cup measuring cup. Skim fat; add enough water to measure 2 cups. Return to Dutch oven. Combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the sour cream and remaining salt and pepper. Serve with roast and vegetables. Yield: 8 servings.