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Caraway Pot Roast

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

In a Dutch oven, brown roast in oil on all sides over medium-high

Printed from tasteofhome.com Oct 13, 2008

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Caraway Pot Roast cont.

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.