Cooked this last night. I only had smoked beef (not pork) sausage. It was great. The skin around the sausage was tender, not tough like baked, and the sauerkraut was just perfect. I didn't have enough time to cook as long as directed so I cooked it on high for 2 and a half hours and it was so good. I will cook this again and often.

Reviewed On: Sep. 23, 2008

This recipe was very good. Plus the house filled with the smells of this great beef stew.

Reviewed On: Sep. 9, 2008

This is a great pot roast recipe, and the gravy really was delicious and savory. There is only 2 of us so I used a 1.5 lb pot roast, but I only halfed the other ingredients because I wanted the extra gravy. We loved it and will make it again!

Reviewed On: Aug. 13, 2008