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bavarian pork roast

(3)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This isn't your mother's pork roast. Or maybe it is, if your mother happens to be German. The caraway seeds are what sold me, and also the sour cream. Yum! Recipe and photo by: http://www.bhg.com

(3)
yield 6 serving(s)
prep time 20 Min
cook time 9 Hr
method Slow Cooker Crock Pot

Ingredients For bavarian pork roast

  • 1 1/2 - 2 lb
    boneless pork roast
  • 2 tsp
    caraway seed
  • 1 tsp
    dried marjoram, crushed
  • 3/4 tsp
    salt
  • 1/2 tsp
    pepper
  • 1 Tbsp
    olive oil or cooking oil
  • 1/2 c
    water
  • 2 Tbsp
    white wine vinegar
  • GRAVY:
  • 8 oz
    dairy sour cream (or plain yogurt)
  • 4 tsp
    cornstarch

How To Make bavarian pork roast

  • 1
    Trim fat from roast. In a small bowl, combine caraway seed, marjoram, salt and pepper. Rub all over roast.
  • 2
    In a large skillet, brown pork roast on all sides in hot oil. Drain off fat. Place meat in crockpot. Add the water to the skillet; bring to a gentle boil over medium heat, stirring to loosen brown bits in bottom of skillet. Pour skillet juices and vinegar into crockpot.
  • 3
    Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker; keep warm.
  • 4
    GRAVY: Skim fat from juices; measure 1-1/4 cups juices (add water if necessary). Pour juices into a saucepan; bring to a boil. Combine sour cream or yogurt and cornstarch. Stir into juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Slice meat and serve with gravy.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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