Directions:
- 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. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 408.44 Kcal (1710 kJ) | ||
| Calories from fat | 230.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.63g | 39% | |
|---|---|---|---|
| Cholesterol | 118.97mg | 40% | |
| Sodium | 377.41mg | 16% | |
| Potassium | 698.15mg | 15% | |
| Total Carbs | 11.14g | 4% | |
| Sugars | 5.13g | 21% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 33.54g | 67% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3.6mg | 20% | |
| Calcium | 72.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 150.18 Kcal (629 kJ) | ||
| Calories from fat | 84.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.42g | 39% | |
|---|---|---|---|
| Cholesterol | 43.75mg | 40% | |
| Sodium | 138.77mg | 16% | |
| Potassium | 256.71mg | 15% | |
| Total Carbs | 4.09g | 4% | |
| Sugars | 1.89g | 21% | |
| Dietary Fiber | 0.51g | 6% | |
| Protein | 12.33g | 67% | |
| Vitamin C | 1.4mg | 6% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.3mg | 20% | |
| Calcium | 26.5mg | 7% | |
* 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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