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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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Ingredients:
3 lbs beef chuck roast |
2 tablespoons oil |
2 medium onions, sliced |
2 medium carrots, cut into large chunks (i use baby carrots, 1 lb bag) |
1 cup apple juice |
1 tablespoon caraway seed |
2 garlic cloves, minced |
3/4 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1/4 cup cold water |
2 tablespoons cornstarch |
1/2 cup sour cream |
Directions:
1. In a Dutch oven, brown roast in oil on all sides over medium high heat; drain.
2. Combine the onions, carrots, cider, caraway seeds, garlic, 1/2 tsp salt and 1/4 tsp pepper; pour over roast. Bring to a boil.
3. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender.
4. Remove roast and vegetables; keep warm.
5. Strain pan juices into a 2-cup measuring cup. Skim fat; add enough water to measure 2 cups. Return to Dutch oven.
6. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Remove from the heat; stir in the sour cream and remaining salt and pepper. Serve gravy with roast and vegetables.
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