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Slow Cooker Pork Roast with Rosemary and Sauerkraut

SERVINGS
6
PREP TIME
20 min
COOK TIME
3 hours

INGREDIENTS

  • 1 2-3 lb Coleman Natural boneless pork loin roast
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 4-6 sprigs fresh rosemary,
  • 6-8 Yukon gold potato cubed into 2-inch pieces
  • 3 large carrots, peeled and cut into 1-inch lengths
  • 2-4 cups chicken stock
  • 2 pounds sauerkraut

INSTRUCTIONS

1 Preheat oven to 350°F or prepare slow cooker.

2 Rinse pork roasts and pat dry with paper towel. Rub all over with olive oil, then sprinkle with salt and pepper.

3 Place in Dutch oven or slow cooker, and surround with rosemary, potatoes, carrots and sauerkraut.

4 Add stock or water to pot, making sure 3/4 of the roast is covered with liquid.

5 Roast for 2-3 hours in the oven or on low for 4 hours in the slow cooker, until meat is tender and vegetables are cooked through.