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Caraway Pot Roast

• Served with colorful carrots and smooth sour cream gravy, Caraway Pot Roast is so tender and flavorful that no one would guess it’s an “economical” main dish. Violet Beard of Marshall, Illinois shared the recipe.
  • Total Time
    Prep: 10 min. Cook: 2-3/4 hours
  • Makes
    8 servings


  • 1 boneless beef chuck roast (3 pounds)
  • 2 tablespoons canola oil
  • 2 medium onions, sliced
  • 2 medium carrots, cut into large chunks
  • 1 cup apple cider or apple juice
  • 1 tablespoon caraway seeds
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1/2 cup sour cream


  • 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.
Nutrition Facts
6 ounce-weight: 396 calories, 22g fat (8g saturated fat), 121mg cholesterol, 309mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 35g protein.

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Average Rating:
  • Krunal1
    Oct 23, 2013

    We like this recipe

  • gingerheart
    Nov 14, 2012

    OMG the best pot roast ever!!

  • expatneelie
    Apr 7, 2009

     Looks delicious, thanks

  • Chris
    Jan 21, 2007

    No comment left

  • Valerie46
    Oct 26, 2006

    No comment left