Lazy Sunday Pot Roast with Caraway and Green Apples

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I liked this one because it was all made in a dutch oven. Didn't have majoram so added a bit of oregeno, parsley and a dash of fresh cilantro I had in the fridge. But that didn't seem to add to the flavor at all. It was the apple cider vinegar, the apples, onions and caraway seeds that did it wonderful. I did not peel the apples and left them in for 20 minutes.....could have been in a tad longer too for more flavor. I strained the juice before reducing it with Wondra to make it more gravy like. Served it with rice. You can REALLY taste the apples in the gravy!
The only complaint was the "testing for done" part, with a fork? really? I tried it and the roast "stuck" to the fork so left it in 10 more minutes. It still stuck to the fork. So then I got out my trusty meat thermometer which put the internal temp at 180 - well done! So I took it out and yep, sure enough, after resting for 10 minutes and then carving it was VERY well done. I will definately make this again when wanting some harty tasty roast, but I won't trust the fork method.

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Tis was an excellent recipe. Meat was tender and moist and packed with flavor. The apples and onions were tender and were a great combination with the caraway. I am a new fan of caraway. I have made this recipe three times already in 2 months!

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I make this once a week in the winter. It's easy and perfect when it's cold outside. I usually leave it in for about 4 hours, I let the apples overcook as it adds to the richness of the gravy. I serve it with mash potatoes.

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Came out a little sour and sweet. I did not care for the caraway seeds, It was ediable though.

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My husband and I really liked the flavor of the gravy. Unlike other reviews we did not think it was too vinegary or too sweet. I strained the gravy before serving. The onion were not distinguishable so we dumped them. Also, the apples, after 15 minutes, were a little overcooked and pretty much tasted like applesauce! Not that that's bad. I followed the temps from another Sara pot roast recipe which I made recently with fantastic results. This roast did not turn out as moist and tender. I don't know why.

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I had high hopes for this, but it was just so so. The apples, left in for the time recommended, were rock hard. The sauce was ok after reducing it and adding thickener. The meat did not have as much flavor as regular pot roast. All in all the meat was edible, and made decent sandwiches afterward, but don't waste the time on this one.

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The flavor is wonderful and it's very easy to prepare.

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This turned out too sweet and vinegary for my taste even though I left out the brown sugar.