BAVARIAN PORK ROAST
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: http://www.bhg.com
Provided by Ellen Bales
Categories Roasts
Time 9h20m
Number Of Ingredients 11
Steps:
- 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.
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