Slow Cooker German Style Pork Roast

Trim fat from roast. If necessary, cut roast to fit into a 3-1/2 to 6-qt. crockpot. Combine caraway seed, marjoram, salt, and pepper. Rub all over roast. In a large skillet, brown roast on all sides in hot oil. Drain off fat. Place meat in crockpot. Add the water to skillet; bring to a gentle boil; stirring to loosen brown bits from bottom of skillet. Pour skillet juices and vinegar into crockpot. Cover and cook on LOW heat setting for 8 to 10 hours or on HIGH heat setting for 4 to 5 hours. Remove meat from cooker; keep warm.

For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a small saucepan; bring to a boil.

Combine sour cream or yogurt and cornstarch. Stir into juices in saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Slice the meat; serve with gravy.