Cider-Caraway Pot Roast

Ingredients

• 1 2 1/2- to 3-pound beef chuck pot roast
• 2 tablespoons cooking oil
• 2 medium onions, sliced and separated into rings
• 1 cup apple cider or apple juice
• 1 cup sliced carrot
• 1 teaspoon caraway seed
• 2 cloves garlic, minced
• 1/2 cup dairy sour cream
• 4 teaspoons cornstarch

Instructions

1. Trim fat from roast. If desired, sprinkle with salt and pepper. In a Dutch oven brown roast on all sides in hot oil. Drain fat. Add onions, apple cider, carrot, caraway seed, and garlic. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 to 2 hours or till tender. Remove meat and vegetables from pan.
2. For gravy, skim fat from pan juices. Measure juices. If necessary, add water to equal 1 1/4 cups. Combine sour cream and cornstarch. Stir into juices; return to pan. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Season to taste.
3. Citrus-Ginger Pot Roast: Prepare as above, except substitute orange juice for the apple cider and 2 teaspoons grated gingerroot (or 1/2 teaspoon ground ginger) for the caraway seed. Use 1/4 cup greek yogurt instead of sour cream and cornstarch into 2 tablespoons soy sauce. Stir into pan juices; return to pan. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more.