I think if my children had to choose which ethnic food they would put in their top 10 German food would be somewhere in the top 3. I think it would be hard for them to choose between Mediterranean, German and Asian foods.
When I took a pork roast out of the freezer the other night I started searching for a recipe to try. I found recipes for Schweinbraten that all sounded interesting but most had the pork roasting from 3-4 hours. I didn’t have the time to fuss like that. So, I decided to adapt it for the slow cooker.
If you love German food or rye bread this is amazing. All of us really liked it. I went a bit heavy on the caraway seeds but it really gave the dish that “rye” flavor. If you like that flavor as add much of the caraway seeds as you like.
We served this with a side of mashed potatoes because that it what we really wanted but you could easily add several potatoes right to the slow cooker with the carrots.
I served this with a green side salad and fresh bread for soaking up the juices.
- One 3-4 lb. pork roast
- 2 TBSP caraway seeds
- salt and pepper
- 3-4 cloves garlic, chopped
- 1 lb. baby carrots
- ½ cup apple juice
- 1 27-oz. bag of sauerkraut
- Dry the pork roast with paper towels. Rub in the caraway seeds, salt, and pepper into the pork roast. Set aside. In the bottom of slow cooker, place the garlic and carrots.
- Pour the apple juice over the vegetables.
- Place the roast on top of the vegetables.
- Pour the sauerkraut and the juice over the roast.
- Cook on low all day, 8-10 hours or until pork is done and vegetables are tender.