1. Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker. 2. Combine caraway seed, marjoram, salt, and pepper. Rub all over roast. 3. In a large skillet, brown pork roast on all sides in hot oil, drain off fat. 4. 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. 5. Pour skillet juices and vinegar into crockery cooker. 6. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 7. Remove meat from cooker; keep warm. 8. For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling. 9. Combine sour cream or yogurt and cornstarch. Stir into juices. 10. Cook and stir over medium heat until thickened and bubbly. 11. Cook and stir 2 minutes more. 12. Slice meat and serve with gravy. ---------------------------------------------------------------------------
Nutrition
Ingredients
