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Pork Roast and Sauerkraut, Two Ways
Pork Roast and Sauerkraut, Two Ways
Prefer slow cooking pork and sauerkraut in an instant pot? Or would you rather roast dinner in a big pot in the oven? Here, you'll find instructions that show you how to do it both ways. You choose the cooking method and make a satisfying fall meal to serve the family!
Prep
5
Minutes
Cook
4
Hours
Makes
6
Servings
Ingredients
Ingredients
- 2-pound pork loin roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 4 to 6 sprigs fresh rosemary, approximately 5 inches long
- 6 to 8 Yukon gold or other medium-sized, waxy potato, cubed into 2-inch pieces
- 3 large carrots, peeled and cut into 1-inch lengths
- 2 to 4 cups chicken stock or water
- 2 pounds sauerkraut
Made with Our
Step 1
Step 1
- Rub roast all over with olive oil and sprinkle with salt and pepper on all sides.
- Place in slow cooker, and surround with rosemary, potatoes, carrots and sauerkraut.
- Add stock or water to pot, making sure three-quarters of the roast is covered with liquid.
- Cook on low for 4 hours or until meat is tender and vegetables are cooked through.
Step 2
Step 2
- Preheat oven to 350 F.
- Rub roast all over with olive oil and sprinkle with salt and pepper on all sides.
- Place in Dutch oven, and surround with rosemary, potatoes, carrots and sauerkraut.
- Add stock or water to pot, making sure three-quarters of the roast is covered with liquid.
- Roast for 2 to 3 hours, until meat is tender and vegetables are cooked through.
