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Instructions
Step 1: Preheat & Prep
Preheat your oven to 325°F (165°C). Pat the roast dry and season generously with salt, pepper, and smoked paprika.
Step 2: Sear the Roast
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until deeply browned (about 4–5 minutes per side). Remove and set aside.
Step 3: Sauté Aromatics
In the same pot, reduce heat slightly. Add sliced onion, garlic, and caraway seeds. Sauté for 2–3 minutes until fragrant and softened.
Step 4: Build the Braise
Stir in Dijon mustard, then pour in the broth and Worcestershire sauce. Scrape up any browned bits from the bottom. Return the roast to the pot and add bay leaves. If using, add large chunks of carrots, potatoes, or cabbage around the roast.
Step 5: Roast Low and Slow
Cover with a lid and transfer to the oven. Roast for 3–4 hours, or until the meat is fork-tender and falling apart.
Step 6: Rest and Serve
Remove from oven and let rest for 10–15 minutes before slicing or shredding. Serve with vegetables and spoon the aromatic cooking juices over the top.
Serving Suggestions
- Serve alongside buttery mashed potatoes, spaetzle, or rustic crusty bread.
- Pair with roasted root vegetables or sautéed greens.
- For a traditional twist, serve with braised red cabbage or sauerkraut — both of which pair beautifully with caraway.
Pro Tips
- Lightly crush the caraway seeds before cooking to release even more aroma and flavor.
- This roast is even better the next day, making it ideal for leftovers or meal prep.
- You can make this in a slow cooker as well: just reduce the broth slightly and cook on low for 8 hours.
Final Thoughts
The Caraway Roast is proof that just one spice can totally transform a dish. It’s cozy, flavorful, and just a little unexpected — perfect for when you’re craving comfort food with character. Whether it’s your first time cooking with caraway or it’s already a staple in your pantry, this roast is sure to win hearts (and clean plates) at your table.
Want a pork version? Or a way to make it in the Instant Pot? Let me know — I’m happy to customize it for you!
