Sunday, September 9, 2012

Caraway Pot Roast

This roast beef dish is savory, tangy, and - most importantly - easy to create. The apple is a surprising touch and its tartness compliments the roast. You can cook this immediately or you can prepared it in advance and freeze it until you need a day off from cooking. I took a knife to my roast and divided it into two meals.

Caraway Pot Roast

adapted from Once-a-Month-Cooking by Mary Beth Lagerborg and Mimi Wilson

serves 4

Prep Time: 10 to 15 minutes

Cook Time: 6 to 12 hours

To prepare and freeze:

  • 1 large onion, finely diced
  • 1 tsp crushed garlic
  • 2 1/2 pound roast beef, fat trimmed
  • 15-oz Libby's Bavarian Style Kraut, drained
  • 1/2 tsp salt
  • 1/4 tsp pepper

To finish and serve:

  • 1 cup of water
  • 2 granny smith apples, grated
  • 16-oz wide egg noodles


  1. Place all ingredients except water, apples, and noodles in bag and seal well. Freeze.
  2. Thaw and put into Crock-Pot. Add water, cover, and turn on low for 6 to 8 hours. (12 hours if not thawed.)
  3. Shred the meat in the juice. Grate apples and put on top meat. Serve on cooked noodles.
  4. Are you interested in this recipe? Don't forget to pin it!

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