BAVARIAN PORK ROAST
By
Ellen Bales
@Starwriter
1
Recipe and photo by: bhg.com
★★★★☆ 3 votes4
Ingredients
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1 1/2 - 2 lbboneless pork roast
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2 tspcaraway seed
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1 tspdried marjoram, crushed
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3/4 tspsalt
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1/2 tsppepper
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1 Tbspolive oil or cooking oil
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1/2 cwater
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2 Tbspwhite wine vinegar
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GRAVY:
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8 ozdairy sour cream (or plain yogurt)
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4 tspcornstarch
How to Make BAVARIAN PORK ROAST
- Trim fat from roast. In a small bowl, combine caraway seed, marjoram, salt and pepper. Rub all over roast.
- 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.
- 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.
- 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.