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Caraway Pot Roast




Source of Recipe


Taste of Home


List of 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




Recipe



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.