Sunday Pot Roast with Caraway and Green Apples
While the roast is cooking, peel the apples, halve and core. Cut each half into 3 slices. Arrange around the roast, basting with the liquid. Recover the pot and cook 15 minutes.
When the meat is fork-tender, remove from the pan to a cutting surface and cover with aluminum foil to keep warm. Transfer the apples with a slotted spoon to a bowl and keep warm. Bring the cooking liquid to a boil. Whisk together the flour and 1/3 cup water; whisk about half of the mixture into the boiling liquid, reduce the heat and simmer 5 minutes. Add more thickener if necessary.
