Instructions: Trim fat from roast. If desired, sprinkle with salt and pepper. In a Dutch oven, brown roast on all sides in hot oil. Drain fat. Add onions, apple cider, carrot, caraway seed, and garlic. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 to 2 hours or till tender. Remove meat and vegetables from pan.

For gravy, skim fat from pan juices. Measure juices. If necessary, add water to equal 1 1/4 cups. Combine sour cream and cornstarch. Stir into juices; return to pan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Season to taste.

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