I bought a roast to serve for Christmas. Thanks for the recipe!

I only sleep 2-3 hours at a time, get up for an hour or so, see DH off to work then back to bed for another 2-3 hours. It's a system that actually works for me, and I enjoy the quiet time in between sleeps. And when I wake up, I'm usually thinking about food, so why not start my thread? LOL!

Sorry all! I just realized this is December 19, not the 18th. Laurel

Bavarian Pork Roast Prep: 25 min. Cook: 4-10 hours Ingredients  1 1-1/2- to 2-pound boneless pork shoulder roast  2 teaspoons caraway seed  1 teaspoon dried marjoram, crushed  3/4 teaspoon salt  1/2 teaspoon pepper  1 tablespoon olive oil or cooking oil  1/2 cup water  2 tablespoons white wine vinegar  1 8-ounce carton dairy sour cream or plain yogurt  4 teaspoons cornstarch Directions 1. Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker. Combine caraway seed, marjoram, salt, and pepper. Rub all over roast. 2. In a large skillet, brown pork roast on all sides in hot oil. Drain off fat. Place meat in crockery 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 crockery cooker. 3. 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. 4. For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling. Combine sour cream or yogurt 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. Makes 6 servings.