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Caraway Pot Roast

 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.
8 ServingsPrep: 10 min. Cook: 2-3/4 hours


  • 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
  • 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

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Caraway Pot Roast (continued)

Directions (continued)

  • vegetables. Yield: 8 servings.
Nutritional Facts: 1 serving (6 ounces) equals 396 calories, 22 g fat (8 g saturated fat), 121 mg cholesterol, 309 mg sodium, 12 g carbohydrate, 2 g fiber, 35 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.