Best Caraway Pot Roast Recipes

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LAZY SUNDAY POT ROAST WITH CARAWAY AND GREEN APPLES



Lazy Sunday Pot Roast with Caraway and Green Apples image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons oil, or more if needed
1 (4 to 5-pound) boneless cross-rib pot roast or other chuck roast
Kosher salt and freshly cracked black pepper, to taste
2 medium onions, peeled, halved, and thinly sliced
1/2 cup cider vinegar (or substitute white vinegar)
3 bay leaves
1 tablespoon caraway seeds
1/4 cup packed brown sugar
1/4 cup chopped fresh marjoram (or 2 tablespoons dried)
2 to 2 1/2 cups beef stock
4 Granny Smith or other tart green apples, quartered, cored and peeled

Steps:

  • Preheat oven to 300 degrees.
  • In a 5-inch-deep Dutch oven, heat the oil over medium-high heat until very hot but not smoking. Dry the meat with paper towels, sprinkle it generously with salt and pepper, place in the pot, and brown well, about 8 to 10 minutes per side. When the meat is well browned, transfer it to a platter.
  • Pour off fat or add oil to the pot as needed so you have about 2 tablespoons in the pot. Add the onions and saute, stirring, until translucent, 7 to 9 minutes.
  • Add the vinegar and bring to a boil, scraping up any brown stuff from the bottom of the pan. Put the meat back in the pot and add the bay leaves, caraway seeds, brown sugar, marjoram, and enough stock so that the liquid comes halfway up the sides of the meat. Bring just to a simmer and skim any scum off the surface then cover, put in the oven, and cook until the beef is fork-tender, 2 1/2 to 3 hours. After 2 hours and 15 minutes, add the apples to the pot; after 2 1/2 hours, remove the apples with a slotted spoon, set aside, and begin checking the meat for doneness. To check for doneness, plunge a fork straight down into the meat and try to pull the fork out. If the fork slides out easily, the meat is done; if the meat hangs on to the fork, give it more time.
  • When the meat is done, remove it from the pot, cover it loosely with foil, and let it rest for at least 10 minutes. Skim the fat from the braising liquid and taste the liquid. If it needs more flavor, place the pan on the stove over medium-high heat and simmer to reduce the liquid. For a thicker sauce, reduce it until it coats the back of a spoon. Season with salt and pepper. (You can also strain the liquid and pass it and the cooked onions separately.)
  • Cut the meat into thin slices and serve accompanied by the apples, braising liquid, and onions.

CROCK POT CARAWAY BEEF ROAST



Crock Pot Caraway Beef Roast image

Easy crock pot recipe. I usually add the optional sauerkraut if I have it on hand, but it's still good without it.

Provided by Parsley

Categories     Roast Beef

Time 8h10m

Yield 10 serving(s)

Number Of Ingredients 12

3 lbs boneless chuck roast
1 cup chopped onion
1/2 cup ketchup
1 1/2 cups water
2 teaspoons instant beef bouillon
2 tablespoons Worcestershire sauce
2 1/2-3 teaspoons caraway seeds
2 tablespoons cider vinegar
1 tablespoon brown sugar
1/2 teaspoon pepper
2 bay leaves
28 ounces sauerkraut, drained (optional)

Steps:

  • Place beef roast in crock pot; top with the chopped onion.
  • In a small bowl, whisk together remaining ingredients; pour over the roast. **If using the sauerkraut, just pour it over top.**.
  • Cover and cook on low for about 8 hours or until done.
  • Remove the bay leaves. Allow to sit for 10-15 minutes before slicing.

Nutrition Facts : Calories 375.6, Fat 26.8, SaturatedFat 10.8, Cholesterol 93.9, Sodium 255, Carbohydrate 7, Fiber 0.5, Sugar 5.1, Protein 25.5

CARAWAY POT ROAST



Caraway Pot Roast image

• Served with colorful carrots and smooth sour cream gravy, Caraway Pot Roast is so tender and flavorful that no one would guess it's an "economical" main dish. Violet Beard of Marshall, Illinois shared the recipe.

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 12

1 boneless beef chuck roast (3 pounds)
2 tablespoons canola 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

Steps:

  • In a Dutch oven, brown roast in oil on all sides over medium-high heat; drain. In a large bowl, 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; gradually 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.

Nutrition Facts : Calories 396 calories, Fat 22g fat (8g saturated fat), Cholesterol 121mg cholesterol, Sodium 309mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 35g protein.

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