Caraway Pot Roast - cooking recipe

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

Preparation

In a Dutch oven, brown roast in oil on all sides over medium high heat; drain.
Combine the onions, carrots, cider, caraway seeds, garlic, 1/2 tsp salt and 1/4 tsp 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; 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 gravy with roast and vegetables.