Caraway Pot Roast

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3 lbs beef chuck roast
• 2 tablespoons oil
• 2 medium onions, sliced
• 2 medium carrots, cut into large chunks (i use baby carrots, 1 lb bag)
• 1 cup apple juice
• 1 tablespoon caraway seed
• 2 garlic cloves, minced
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/4 cup cold water
• 2 tablespoons cornstarch
• 1/2 cup sour cream

Recipe

• 1 in a dutch oven, brown roast in oil on all sides over medium high heat; drain.
• 2 combine the onions, carrots, cider, caraway seeds, garlic, 1/2 tsp salt and 1/4 tsp pepper; pour over roast. bring to a boil.
• 3 reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender.
• 4 remove roast and vegetables; keep warm.
• 5 strain pan juices into a 2-cup measuring cup. skim fat; add enough water to measure 2 cups. return to dutch oven.
• 6 combine cornstarch and cold water until smooth; stir into pan juices. bring to a boil; cook and stir for 2 minutes or until thickened.
• 7 remove from the heat; stir in the sour cream and remaining salt and pepper. serve gravy with roast and vegetables.