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. Cut away any visible fat from the roast. Add the caraway seeds, marjoram, Penzey's Pork Chop Seasoning, salt or Vege-Sal, and pepper to a mortar, or use a small ziploc bag, and crush them with a pestle, or the flat side of a meat mallet, until the caraway is broken up. Coat both sides of the pork with the spice blend.
2. Warm the olive oil in a nonstick frying pan, then add the roast and sear it deeply on every side. Take your time here; getting the roast nicely browned will take at least 10 minutes.
3. Transfer the pork to the crockpot. Pour the water into the hot pan and scrape up the browned bits from the bottom. Stir the vinegar into that liquid, then pour it over the roast.
4. Cook the roast in the crock pot for 4-5 hours on high, or let it go all day, 8-10 hours, on low. If you are around, turn the meat a few times so the top does not dry out. Once a fork slides in easily, lift the roast out of the slow cooker and keep it warm.
5. Pour the cooking liquid from the slow cooker through a strainer into a small saucepan. Bring it to a gentle simmer and cook for 10-15 minutes, so the flavor concentrates.
6. Lower the heat as far as it will go. Combine the cornstarch and water with the sour cream, then whisk that mixture into the saucepan liquid. Cook until the gravy lightly thickens and begins to bubble. The gravy will stay on the thin side.
7. Slice the pork and spoon the gravy over the meat.