BAVARIAN PORK ROAST

By Ellen Bales
@Starwriter

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: bhg.com

Rating:

★★★★☆ 3 votes

Comments:

22 Comments

Serves:

Prep:

20 Min

Cook:

9 Hr

Method:

Slow Cooker Crock Pot

Ingredients

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
8 oz: dairy sour cream (or plain yogurt)
4 tsp: cornstarch

How to Make BAVARIAN PORK ROAST

Step-by-Step

1Trim fat from roast. In a small bowl, combine caraway seed, marjoram, salt and pepper. Rub all over roast.
2In 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.
3Cover 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.
4GRAVY: 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.