Reviewed: Apr. 12, 2010

New family favorite!

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Reviewer:

Reviewed: Mar. 8, 2010

i agree with one review that you must add peppercorns, caraway seed and bay leaf to give it that bavarian flare. browning the meat is very important for added flavour and moistness. this is an easy recipe and is especially good on those cold winter nights. a keeper for my family who, i might add are german on both sides.

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14 users found this review helpful

Reviewer:

ingrid

Cooking Level: Expert

Home Town: Simcoe, Ontario, Canada

Living In: Cobourg, Ontario, Canada

Reviewed: Feb. 24, 2010

Wonderful smell and taste!! Those that didn't use the Caraway or Saurerkraut.....disregard their ratings and comments.....those 2 indredients are what gives this recipe all the flavor and pizazz!!!! Though I think highly of a plain old tender pork roast with a little salt.....this recipe is all about the Sauerkraut and caraway (a flavor which I have only recently acquired a taste for). I followed recipe exactly, with only a few minor differences (not changes).....my roast had a bone in it, I used unpeeled baby white potatoes, and my large can of Sauerkraut was only 28 oz. I am surprised that so many remarked about dryness.....my roast was so tender and moist, it litterally fell apart with the gentle touch of one fork and with a bit more liquid could have been a soup!! I ended up shredding it completely and mixing it in with the sauerkraut and potatoes, so the dish became ONE! I cooked for 10 hours in the crock (unfortunately, I started it too late in the day, so it didn't finish until 9pm last night, but I picked and picked and tasted and retasted until I finally had to put it away.....can't wait to have it for dinner tonight! Really good flavor and aroma!!

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Awana Mama

Cooking Level: Intermediate

Home Town: Zionsville, Pennsylvania, USA

Reviewed: Feb. 1, 2010

I opted to leave the potatoes out and just do mashed taters on the side. I also doubled the amount of meat and sauerkraut. Even though I browned the pork on all sides in a skillet before placing it in the crock pot, it still was really dry. There was plenty of liquid in the pot from the kraut. I also had to chop my whole caraway seeds with a sharp knife (the whole seeds get into my hubby's teeth). It works, but be careful of flying bits of caraway seed! I will make this recipe again because even though my meat came out dry it is worth another shot. Thanks for the recipe.

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1gdcowgrl gone

Home Town: Marlow, Oklahoma, USA

Reviewed: Jan. 30, 2010

My dad made this when I was growing up, and continues to make this today. We eat ours with a side of cottage cheese and tomatoes. Serve with a Pepsi to drink and you are eating good.

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7 users found this review helpful

Reviewer:

awills

Reviewed: Jan. 28, 2010

kraut/potatoes had a very good flavor...smelled delish all day in the crock, however the pork was a little dry and lacking. I will experiment per other reviews next time. Not counting this one out just yet, but i found that the pork does need a little sumtin, sumtin to spruce it up.

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Reviewer:

lesia

Reviewed: Jan. 10, 2010

I read most of the reviews and there were complaints of the roast being dry after cooking. I added a can of chicken broth, and it was very moist. I also added a little onion and that gave it some more flavor. My bf love this recipe.

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Reviewer:

MONAH1

Reviewed: Jan. 1, 2010

Excellent! We didn't have any caraway seeds, but were still pleased with results. Even our picky eaters enjoyed it! It was good with leftover barbecue sauce from last night's dinner. It was very moist and all enjoyed the flavor. We cooked it on low for 8 hours. We used packaged sauerkraut from the deli, juice and all.

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Reviewer:

Judy G

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Euless, Texas, USA

Reviewed: Jan. 1, 2010

This recipe is ok-BUT- I always add a large onion and brown sugar, about a 1/4 cup. Don't forget to brown the meat on all sides, adds flavor. Salt and pepper while browning.

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Reviewer:

MrCrackers

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Nov. 25, 2009

The roast turned out incredibly tender. It wasn't very pretty, though. The sauerkraut was okay, but the potatoes were horrible. We threw them out. They were a tad over done and the flavor from the sauerkraut in/on them was not very good.

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7 users found this review helpful