Rating: 4.5 stars
49 Ratings
  • 5 star values: 34
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

When I lived in Chicago used to go to Cicero for a treat like this, served with steamed dumplings and mashed potatoes. Use the drippings to make an incredible gravy.

Recipe Summary

prep:
5 mins
cook:
1 hr 30 mins
total:
1 hr 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Heat a roasting pan over medium high heat until hot. Rub the roast with the marjoram, salt and pepper. Brown all sides of the roast in the hot roasting pan. Sprinkle caraway seeds over all and pour in enough water to come halfway up the sides of the roast.

  • Cover and place roast in the preheated oven. Bake for 1 1/2 hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached, about 30 minutes per pound. Remove from oven and let sit for 10 minutes before carving.

Nutrition Facts

500 calories; protein 36.4g; carbohydrates 3g; fat 37.4g; cholesterol 138.3mg; sodium 46.1mg. Full Nutrition
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