Caraway Pot Roast Recipes

CARAWAY BEEF ROAST

Steps:

• In an ovenproof Dutch oven over medium heat, brown roast in oil on all sides; drain. , In a small bowl, combine the hot water and bouillon; add the ketchup, onion, Worcestershire sauce, caraway, salt and pepper. Pour over roast. Add bay leaves. , Cover and bake at 325° for 3 hours or until tender. Remove roast to serving platter; keep warm. , In a small bowl, combine flour and cold water until smooth. Stir into pan juices; bring to a boil. Cook and stir for 1-2 minutes or until thickened, adding water to thin if necessary. Discard bay leaves. Serve with cooked potatoes and carrots if desired.

CARAWAY POT ROAST

Steps:

• In a Dutch oven, brown roast in oil on all sides over medium-high heat; drain. In a large bowl, combine the onions, carrots, cider, caraway seeds, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender., Remove roast and vegetables; keep warm. Strain pan juices into a 2-cup measuring cup. Skim fat; add enough water to measure 2 cups. Return to Dutch oven. Combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the sour cream and remaining salt and pepper. Serve with roast and vegetables.

LAZY SUNDAY POT ROAST WITH CARAWAY AND GREEN APPLES

Steps:

• Preheat oven to 300 degrees.
• In a 5-inch-deep Dutch oven, heat the oil over medium-high heat until very hot but not smoking. Dry the meat with paper towels, sprinkle it generously with salt and pepper, place in the pot, and brown well, about 8 to 10 minutes per side. When the meat is well browned, transfer it to a platter.
• Pour off fat or add oil to the pot as needed so you have about 2 tablespoons in the pot. Add the onions and saute, stirring, until translucent, 7 to 9 minutes.
• Add the vinegar and bring to a boil, scraping up any brown stuff from the bottom of the pan. Put the meat back in the pot and add the bay leaves, caraway seeds, brown sugar, marjoram, and enough stock so that the liquid comes halfway up the sides of the meat. Bring just to a simmer and skim any scum off the surface then cover, put in the oven, and cook until the beef is fork-tender, 2 1/2 to 3 hours. After 2 hours and 15 minutes, add the apples to the pot; after 2 1/2 hours, remove the apples with a slotted spoon, set aside, and begin checking the meat for doneness. To check for doneness, plunge a fork straight down into the meat and try to pull the fork out. If the fork slides out easily, the meat is done; if the meat hangs on to the fork, give it more time.
• When the meat is done, remove it from the pot, cover it loosely with foil, and let it rest for at least 10 minutes. Skim the fat from the braising liquid and taste the liquid. If it needs more flavor, place the pan on the stove over medium-high heat and simmer to reduce the liquid. For a thicker sauce, reduce it until it coats the back of a spoon. Season with salt and pepper. (You can also strain the liquid and pass it and the cooked onions separately.)
• Cut the meat into thin slices and serve accompanied by the apples, braising liquid, and onions.

CROCK POT CARAWAY BEEF ROAST

Steps:

• Place beef roast in crock pot; top with the chopped onion.
• In a small bowl, whisk together remaining ingredients; pour over the roast. **If using the sauerkraut, just pour it over top.**.
• Cover and cook on low for about 8 hours or until done.
• Remove the bay leaves. Allow to sit for 10-15 minutes before slicing.

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

CARAWAY PORK ROAST

Steps:

• Trim fat from roast and cut it to fit into a 4 quart slow cooker if necessary. (I find that its usually not!).
• Combine caraway seed, marjoram, salt and pepper and rub over roast.
• In a large skillet, brown roast on all sides in the hot oil and drain off the fat. Place meat in the slow cooker.
• Add the water to the same skillet and bring to a gentle boil over medium heat, stirring to loosen brown bits from bottom of skillet.
• Pour skillet juices and vinegar into the slow cooker. Cover and cook on low setting for 8-10 hours or high setting for 4-5 hours.
• Remove meat from slow cooker and keep warm.
• For the gravy, skim the fat from the juices left in the slow cooker and measure out 1 and 1/4 cups of these juices (Add water to make up the difference if necessary). Combine sour cream or yogurt and cornstarch and gradually stir in the hot juices.
• Transfer the gravy to a saucepan and cook over medium heat until thickened and bubbly, stirring constantly. Cook and stir for an additional 2 minutes.
• Serve the gravy with the pork roast and hot cooked potatoes if desired.

ROAST LOIN OF PORK WITH CARAWAY, LEMON AND GARLIC

Steps:

• Heat oven to 425 degrees. Set pork aside at room temperature. Using a mortar and pestle, crush garlic with 1 teaspoon salt to make a paste. Add (but do not crush) cloves, caraway, lemon juice, chili oil and black pepper to taste. Crumble in bay leaves, and mix well.
• Place pork loin rind-side down; there will be a groove running along its length where chops join with bone. Rub spiced garlic paste into groove. Rub any extra paste around pork, leaving rind dry. Coat bottom of a roasting pan with 1 tablespoon olive oil, and place onion disks in an overlapping line down length of pan. Place pork rind-side up on onion, and sprinkle lightly with salt.
• Roast pork for 1 1/2 hours. After 45 minutes of roasting, score apples around circumference, and if necessary, trim bottoms so they sit upright without wobbling. Arrange apples in roasting pan, and continue to cook everything together for 45 minutes.
• To serve, remove pan from heat and allow to rest for 10 minutes. Transfer pork to a carving board, and slice into chops. Serve each chop with a baked apple.