I don’t know about you, but I’m all for set it and forget it recipes. They are pretty much a no brainer in my book. Especially recipes with only 2-4 ingredients.
I was visiting my friend Zoë and her mom Valerie in Pennsylvania last month and during our crafting party I noticed a pork roast cooking in a crock pot on Valerie’s kitchen counter. Would you believe in all my years I have never had a pork roast before? Seriously. How weird is that?
Anywho, I was pretty shocked when Valerie told me the only ingredients in the crock pot were a pork roast and sauerkraut. AMAZEBALLS. Right?
Maybe you already know about this recipe, but in case you don’t, I’ve decided this is my public announcement for the week. You {and your belly} can thank me later. 😉
Try it! You’ll love it.
Ingredients
2 pound boneless pork roast
16-20 ounces sauerkraut
Potatoes and carrots
Directions
Toss everything into your slow cooker {this is the one I use} and cook on low for 8 hours. 
Season with a little pepper and dig in!
~Mavis
Alice says
Are those pickles included in the picture?
Mavis Butterfield says
They were in the sauerkraut jar!!! How crazy is that?
Kathy says
I’d love to find some of that kraut with pickles! That sounds good to me.
Mavis Butterfield says
I found mine at Trader Joe’s.
Gwenn says
I LOVE pork roast in kraut, I come from a German family and this is a staple in our family. My grandma/mom would add a diced apple (or two) and a diced onion to the mix and a bit of brown sugar. We just let it cook and cook and then shred it all together and serve it with egg noodles/dumpling noodles and or regular dumplings. Makes my mouth water just thinking about it.
Mavis Butterfield says
I never thought to add an apple. I’m totally doing that next time!
Wynne says
We’re German, too, and always add an apple–I’ll have to try the onion. The other things I put in are juniper berries, black peppercorns, and a little beer.
Jessica S says
I am floored… Seriously dumb-founded… New Years meal here in Ohio is Pork an Saurkraut- it brings you good luck! Serve with fresh bread and mashed potatoes
Rita Chiricuzio says
I finally found something I can do for you, especially since you had never had pork roast. If you change your pork cut from loin to shoulder, butt, or picnic roast or country style ribs, especially with garlic and a little more black pepper, you wont have words for how much more melt in your mouth it will be!
(It will probably be bone-in, but you could almost double size with same other ingredients, no problem) Even
Gwenn says
Good call on the pork butt/shoulder roast…that’s the kind we use with the kraut cause it’s better for shredding in the slow cooker. When they have it on sale for under a $1/lb I stock up. Also great in the crock pot with some chipotle in adobo and some Dr. Pepper…scrumptious!
Helen in Meridian says
I picked a pork shoulder/butt up at Fred Meyer for $,99 # when they had it 3 weeks ago. Love to make the Cafe Rio cilantro/lime/ranch sauce for it. I like to make the sweet pulled pork with coke, dr. pepper, or root beer.
Jennifer says
I was going to suggest a Boston Butt/pork shoulder as there is more fat (don’t worry, most of it stays solid, it just adds more flavor) and it is more “dark meat” so it’s much more tender.
Rita Chiricuzio says
I finally found something I can do for you, especially since you had never had pork roast. If you change your pork cut from loin to shoulder, butt, or picnic roast or country style ribs, especially with garlic and a little more black pepper, you won’t have words for how much more melt in your mouth it will be!
(It will probably be bone-in, but you could almost double the size with same other ingredients, no problem)
Jen F says
Pennsylvania Dutch for sure! Did you happen to have any potpie while in PA?
Ann Glenn says
I have fixed this for years and my family loves it.