Cider caraway pot roast
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Beef Roast (2 1/2 - 3 pounds chuck works well) | |
| 2 | tablespoons | Oil |
| 2 | mediums | Onions sliced into rings |
| 1 | cup | Apple cider or juice |
| 1 | cup | Sliced carrot |
| 1 | teaspoon | Caraway seed |
| 2 | Cloves minced garlic | |
| ½ | cup | Sour cream (fat free won't separate like regular will) |
| 4 | teaspoons | Cornstarch |
Directions
This comes from the Better HOmes and Gardens New Cook Book 1989.
Trim fat from roast. If desired, sprinkle with salt and pepper. Brown roast in the oil. drain the fat. Add the onions, apple cider, carrots,caraway, and garlic. Bring to a boil, reduce heat. Cover and simmer 1½ - 2 hours until tender. Remove meat and veggies from pan. Skim fat from pan juices.
add water to equal 1 ¼ cups. Combine sour cream and cornstarch, stir into juices and return to pan. Cook and stir until thickened and bubbly. Serve over meat.
Posted to EAT-L Digest 06 Dec 96 From: Valerie L Larson <MOOSE10475@...> Date: Sat, 7 Dec 1996 11:01:00 -0500