Rub roast with salt, marjoram, and caraway seed. Place on a rack in a shallow pan and bake at 325 degrees F for 2 1/2 to 3 hours or until internal temperature is 170 F on a meat thermometer. Remove to hot platter. Drain excess grease from pan. Combine cornstarch and water; add to pan drippings. Simmer for about 10 minutes. Stir in sour cream just before serving and pour over roast.
By Robin from Washington, IA
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