Directions:
- In a Dutch oven, brown roast in oil on all sides over medium high heat; drain.
- Combine the onions, carrots, cider, caraway seeds, garlic, 1/2 tsp salt and 1/4 tsp 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; 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 gravy with roast and vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 544.06 Kcal (2278 kJ) | ||
| Calories from fat | 367.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.84g | 63% | |
|---|---|---|---|
| Cholesterol | 127.5mg | 43% | |
| Sodium | 355.68mg | 15% | |
| Potassium | 621.24mg | 13% | |
| Total Carbs | 11g | 4% | |
| Sugars | 4.98g | 20% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 30.15g | 60% | |
| Vitamin C | 15.5mg | 26% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3.6mg | 20% | |
| Calcium | 59.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 199.05 Kcal (833 kJ) | ||
| Calories from fat | 134.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.94g | 63% | |
|---|---|---|---|
| Cholesterol | 46.65mg | 43% | |
| Sodium | 130.13mg | 15% | |
| Potassium | 227.29mg | 13% | |
| Total Carbs | 4.02g | 4% | |
| Sugars | 1.82g | 20% | |
| Dietary Fiber | 0.51g | 6% | |
| Protein | 11.03g | 60% | |
| Vitamin C | 5.7mg | 26% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.3mg | 20% | |
| Calcium | 21.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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