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

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