Start by mixing together all of the dry herbs and spices into a bowl.

Rub the mixture over the pot roast and let them sit for about an hour.

Mix the juniper berries, caraway, broth, vinegar and the ground mustard together, blending well. Let it sit for an hour as well.

Next melt the bacon fat in the heavy, oven-proof kettle on low, then and add the strips of salt pork. Be sure to cut it into small pieces. Cook on low until the salt port begins to crisp up and has rendered it’s fat. (I use a heavy cast-iron dutch oven.)

Add the pot roast to the fat and brown it on both sides.  Top it off with the carrots, onions, and potatoes and then pour the seasoned broth over the top. Cover it and cook at 325° for 1-1/2 to 2 hours. Remove the lid and cook for another hour. The meat should be tender enough to come apart with a fork.

Gently lift the meat and vegetables onto a platter.

Melt the butter in a medium saucepan on low. Stir in the flour and cook until it begins to turn a light brown.  

Ladle in about 1-1/2 cups of the liquid (remove juniper berries) from the meat and whisk to blend.

Remove from the heat and add the sour cream. Continue to whisk until its well blended.

Serve the pot roast with the gravy on the side and some sauerkraut perfect. Makes a perfect German meal. My German grandparents would approve. Enjoy