Bavarian Pork Roast with Sour Cream Gravy

Typically when I make a pork roast in the Crock pot I do it only one way: I rub it with a seasoning blend, throw it in the slow cooker with some chopped carrots and potatoes, pour water over the whole mess, and let it cook all day long until it literally falls apart. And it is delicious, and one of my favorite meals. It will probably never be topped.

This Bavarian-style pork roast was quite delicious, though, and a nice change from our typical pork roast. I'm sort of indifferent to caraway -- I like rye bread as much as the next person, I guess -- but it's one of Joe's absolute favorite flavors. When I saw this roast, I wanted to give it a try because it sounded like something he'd really like. And he did really like it -- as a matter of fact, we all did. The roast was nice and tender with the perfect amount of seasoning. I served this with some green beans and sauerkraut-laced mashed potatoes, and it was a delicious, comforting meal.

The gravy, though -- it was a little strange, even for me, and I like sour cream in just about anything. The texture was sort of weird. If I were to make this again, I'd skip the gravy and drizzle the roast with the pan juices instead, then top the sliced pork with a nice dollop of sour cream. It would have the same effect as the gravy, and be much more pleasing texture-wise.

Bavarian Pork Roast with Sour Cream Gravy
source: Better Homes and Gardens

1 1 1/2- to 2-pound boneless pork shoulder roast
2 teaspoons caraway seed (I used about 1 1/2 teaspoons, which was plenty)
1 teaspoon dried marjoram, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil or cooking oil
1/2 cup water
2 tablespoons white wine vinegar
1 8-ounce carton dairy sour cream or plain yogurt
4 teaspoons cornstarch

1. Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker. Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.

2. In a large skillet, brown pork roast on all sides in hot oil. Drain off fat. Place meat in crockery cooker. Add the water to skillet; bring to a gentle boil over medium heat, stirring to loosen brown bits in bottom of skillet. Pour skillet juices and vinegar into crockery cooker.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker; keep warm.

4. For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling. Combine sour cream or yogurt and cornstarch. Stir into juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Slice meat and serve with gravy.