BAVARIAN PORK ROAST

1
Ellen Bales

By
@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:
Serves:
6
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
  • GRAVY:

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

How to Make BAVARIAN PORK ROAST

Step-by-Step

  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.

Printable Recipe Card

About BAVARIAN PORK ROAST

Main Ingredient: Pork
Regional Style: German
Other Tags: For Kids Healthy



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