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Pork Roast and Gravy
Source: dLife

Traditional German style pork roast served with gravy.

Rating:
Prep Time: 30 minutes
Cook Time: 7 hours
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 779.1
Total Carbs 5.7 g
Dietary Fiber 0.4 g
Sugars 2.0 g
Total Fat 51.7 g
Saturated Fat 18.6 g
Unsaturated Fat 6.4 g
Potassium 1226.3 mg
Protein 68.7 g
Sodium 557.7 mg
Dietary Exchanges
5 Fat , 10 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

3 lb  pork shoulder blade steak
1 tbsp  caraway seeds
1 1/2 tsp  dried marjoram
1 tsp  salt
0 1/2 tsp  black pepper
1 tbsp  olive oil
0 1/2 cup  cold water
2 tbsp  white wine vinegar
1 cup  Sour Cream, light
4 tsp  cornstarch
Directions
  1. Remove fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker.
  2. In a small bowl combine the caraway seeds, marjoram, salt and pepper. Sprinkle caraway mixture evenly over meat; rub in with your fingers.
  3. Cook meat in hot oil in a large skillet over medium heat until brown on all sides.
  4. Drain off fat. Place meat in slow cooker.
  5. Add water to skillet and bring to a boil, stirring to loosen browned bits from bottom of skillet. Add skillet juices and vinegar to cooker.
  6. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours.
  7. Remove meat from cooker and cover with foil to keep warm, reserving the cooking liquid.
  8. For gravy, pour cooking liquid into a glass measuring cup and skim off fat.
  9. Measure 1 1/4 cups liquid (add water if necessary to make 1 1/4 cups).
  10. Pour liquid into a small saucepan and bring to a boil.
  11. In a medium bowl combine the sour cream and cornstarch. Stir some of the hot liquid into sour cream mixture and return all to the saucepan.
  12. Cook and stir over medium heat until mixture is thickened, be careful not to boil.
  13. Cut meat into slicesand serve with gravy.

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