Caraway Roast
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Caraway Roast

Submitted by Serena Hicks (Richmond Buying Club)

1 3.5 lb roast, trimmed (I actually used brisket)
1-2 TBSP olive oil
2 medium onions, chopped
1/4 c stone ground mustard
1 TBSP caraway seeds
1 tsp salt
1 tsp black pepper
1 12oz bottle Guinness or other stout beer
1/3 c. flour
4 c. hot cooked egg noodles

  1. Put onions in the bottom of slow cooker/crock pot.
  2. Brown roast on all sides in oil. remove to slow cooker.
  3. Combine mustard, caraway, salt, pepper and beer in a bowl. mix well. pour over roast.
  4. Cover with lid; cook on high heat for 1 hour, reduce heat to low and cook 8-10 hours until roast is tender.
  5. Remove roast and onion from slow cooker. pour remaining liquid into large skillet. use the flour to make a slurry with about 1/2 c of the liquid. Add the slurry to the skillet and stir over medium-medium high heat until gravy thickens.
  6. Serve roast over egg noodles and pour gravy over both.
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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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