Bavarian Pork Roast

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.

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.

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.

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.