Bavarian Pork Roast

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Heres a caraway flavored pork roast served with a sour cream gravy. Use your crock pot and it will be an easy supper. Very good with bavarian style sauerkraut.

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Steps

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Trim fat from roast.

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If necessary , cut roast to fit into a 3-1 / 2- to 6-quart crockery cooker.

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Combine caraway seed , marjoram , salt , and pepper.

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Rub all over roast.

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In a large skillet , brown pork roast on all sides in hot oil , drain off fat.

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Place meat in crockery cooker.

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Add the water to skillet.

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Bring to a gentle boil over medium heat , stirring to loosen brown bits in bottom of skillet.

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Pour skillet juices and vinegar into crockery cooker.

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Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

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Remove meat from cooker.

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Keep warm.

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For gravy , skim fat from juices.

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Measure 1-1 / 4 cups juices.

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Pour juices into a saucepan.

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Bring to boiling.

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Combine sour cream or yogurt and cornstarch.

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Stir into juices.

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Cook and stir over medium heat until thickened and bubbly.

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Cook and stir 2 minutes more.

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Slice meat and serve with gravy.

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Ingredients

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boneless pork shoulder, caraway seeds, dried marjoram, salt, pepper, olive oil, water, white wine vinegar, sour cream, cornstarch