Slow Cooker Low-Carb Bavarian Pork Sirloin Tip Roast

Ingredients

• 2 1/2 pounds pork sirloin tip roast, visible fat trimmed
• 1-2 tsp. whole caraway seeds
• 1 tsp. dried marjoram
• 1 tsp. Penzeys Pork Chop Seasoning
• 1/2 tsp. salt or Vege-Sal
• fresh ground black pepper to taste
• 1 T olive oil
• 1/2 cup water
• 2 T white wine vinegar
• 8 oz. sour cream
• 2 tsp. cornstarch for thickening

Directions

1. Trim all visible fat from the roast.
2. Put caraway seeds, marjoram, Penzey's Pork Chop Seasoning (affiliate link), salt or Vege-Sal (affiliate link) and pepper into mortar (or small ziploc bag) and pound with pestle (or flat side of meat mallet) until caraway seeds are crushed.
3. Rub spice mixture all over both sides of meat.
4. Heat olive oil in nonstick frying pan, add roast and brown very well on all sides. Don’t rush this step; it will take at least 10 minutes to brown the roast thoroughly.
5. Place roast in crockpot, then deglaze pan with the water, scraping all brown bits from bottom of the frying pan.
6. Add vinegar to water and pour over roast.
7. Cook roast in crock pot 4-5 hours on high or all day (8-10 hours) on low. If you’re home, turn the roast a few times so the surface stays moist.
8. When it pierces easily with a fork, remove roast from slow cooker and keep warm.
9. Strain liquid from the slow cooker into a small saucepan, bring to a low simmer, and cook 10-15 minutes to reduce and intensify the flavors.
10. Turn heat to very low.
11. Mix the cornstarch and water with the sour cream, whisk into the liquid and cook until gravy is slightly thickened and starting to bubble. (Gravy will be thin.)
12. Slice meat and pour gravy over.