Caraway Pot Roast Recipe

4.5 3 4
Caraway Pot Roast Recipe
Caraway Pot Roast Recipe photo by Taste of Home
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Caraway Pot Roast Recipe

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4.5 3 4
Publisher Photo
• 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.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 2-3/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 2-3/4 hours

Ingredients

  • 1 boneless beef chuck roast (3 pounds)
  • 2 tablespoons vegetable 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. 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; 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.
Originally published as Caraway Pot Roast in Taste of Home February/March 2006, p18

Nutritional Facts

6 ounce-weight: 396 calories, 22g fat (8g saturated fat), 121mg cholesterol, 309mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 35g protein.

  • 1 boneless beef chuck roast (3 pounds)
  • 2 tablespoons vegetable 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
  1. In a Dutch oven, brown roast in oil on all sides over medium-high heat; drain. 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.
  2. 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; 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.
Originally published as Caraway Pot Roast in Taste of Home February/March 2006, p18

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Krunal1 User ID: 6827277 135778
Reviewed Oct. 23, 2013

"We like this recipe"

MY REVIEW
gingerheart User ID: 6866527 62458
Reviewed Nov. 14, 2012

"OMG the best pot roast ever!!"

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expatneelie User ID: 4065491 67823
Reviewed Apr. 7, 2009

" Looks delicious, thanks "

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