Reviewed: Nov. 8, 2008

This was perfect! I subbed red potatoes (with skin) for the white peeled potatoes and am still amazed that such an effortless dish came out so incredibly delicious. The pork was so moist it was falling apart, the potatoes were soft but not mushy, I will be making this again and again. Thanks!

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67 users found this review helpful

Reviewer:

mryum

Reviewed: Feb. 28, 2009

My boyfriend conned me into making pork roast one night. I don't care for pork in the slightest, but I tried this recipe and it was really good. I'll definitely make this one again!

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20 users found this review helpful

Reviewer:

Rachel

Reviewed: Aug. 27, 2009

I love this stuff! I've also added two peeled, sliced apples (they mix in w/ the potatoes so it doesn't taste "appley" plus 1 or 2 T brown sugar to soften the tartness of the sourkraut. And 2 bayleaves. Sometimes I add small chunks (1 inch) too to add a different flavor. My family gobbles this up - and it's EASY.

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5 users found this review helpful

Reviewer:

gail

Reviewed: Jul. 17, 2009

Excellent! Very easy and every at my house loved it! I used pork chops and they came out nice and tender and moist. Will make this again!

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2 users found this review helpful

Reviewer:

Amy

Reviewed: May 12, 2008

I have been making this the exact same way for years and always comes out great. Point is to make sure that the pork stays in the "juice." I always put my roast in frozen so maybe that makes the extra liquid needed to keep the pork moist. My family loves this. Sometimes we even add potatoes to the slow cooker.

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175 users found this review helpful

Reviewer:

DEBBI1952

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

Living In: Avon Park, Florida, USA

Reviewed: Jun. 18, 2009

This recipe was super easy and really yummy. My husband thought that it could use more sauerkraut - I don't think it would hurt. The meat was nice and moist and the potatoes were just right.

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1 user found this review helpful

Reviewer:

cookin4thefam

Reviewed: Oct. 25, 2008

This almost the same receipe my mother used to make when I was growing up. I remember is fondly. Only difference is we didn't have slower cookers in those days. I will make this today,leaving out caraway seeds and browing meat before cooking. Thanks for the receipe. It brings back great memories.

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33 users found this review helpful

Reviewer:

Donna H

Cooking Level: Intermediate

Home Town: Guelph, Ontario, Canada

Reviewed: Mar. 22, 2009

This was a hit at our house!! The pork was moist and the sauerkraut was yummy! I love that it was so easy.

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2 users found this review helpful

Reviewer:

Rebecca

Home Town: Wellington, Illinois, USA

Reviewed: Apr. 15, 2009

I made this for dinner tonight and it was a big hit. I did not use the caraway seeds and I thought it would turn out a little dry so I added chicken stock. I will certainly be making this again in the near future.

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3 users found this review helpful