WW Crockpot Bavarian Pork Roast
1 (1 1/2 to 2 lb) boneless pork shoulder roast
2 tsp caraway seeds
1 tsp dried marjoram, crushed
3/4 tsp salt
1/2 tsp black pepper
1 tsp olive or cooking oil
1/2 cup water
2 tbsp white wine vinegar
1 (8 oz) carton sour cream
4 tsp cornstarch
1. Trim fat from roast. If necessary, cut roast to fit into a 3 1/2 to 6 quart slow cooker.
Combine caraway seed, marjoram, salt and pepper. Rub over roast.
2. In a large skillet, brown pork roast on all sides in hot oil. Drain off fat. Place meat in slow
cooker. Add the water to skillet; bring to a gentle boil over medium heat, stirring to loosen
brown bits in bottom of skillet. Pour skillet juices and vinegar into slow cooker.
3. Cover and cook on LOW 8 to 10 hours or HIGH 4 to 5 hours. Remove meat and keep
4. For gravy, skim fat from juices; measure 1 1/4 cups juices (add water, if necessary). Pour
juices into a saucepan and bring to a boil. Combine sour cream and cornstarch. Stir into
juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes
more. Slice meat and serve with gravy.
Yield: 6 Servings Serving Size = 1/6 of Recipe
WW Plus+ = 7 Per 1/6 of Recipe.
Calories 262, Carbs 4 g, Fiber 0 g, Protein 26 g, Fat 15 g, Cholesterol 73 mg
WW Plus+ = 7