Recipe - Cider Caraway Pot Roast

1 Beef Roast (2 One half 3 pounds
chuck works well)
2 tablespoon Oil
2 md Onions cut or sliced up into rings
1 cup Apple cider or juice
1 cup Sliced carrot
1 teaspoon Caraway seed
2 Cloves minced garlic
One half cup Sour cream (fat free won't
separate like regular will)
4 teaspoon Cornstarch

This comes from the Better HOmes and Gardens New Cook Book 1989.

Trim fat from roast. If desired, sprinkle with salt and pepper. Brown roast
in the oil. drain the fat. Add the onions, apple cider, carrots,caraway,
and garlic. Bring to a boil, reduce heat. Cover and simmer 1 One half 2 hours
until tender. Remove meat and veggies from pan. Skim fat from pan juices.
add water to equal 1 One fourth cups. Combine sour cream and cornstarch, stir into
juices and return to pan. Cook and stir until thickened and bubbly. Serve
over meat.
Posted to EATL Digest 06 Dec 96

From: Valerie L Larson MOOSE10475@AOL.COM

Date: Sat, 7 Dec 1996 11:01:00 0500