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, approximately 5 inches long
  • 6-8 Yukon gold or other medium-sized, waxy potato, cubed into 2” pieces
  • 3 large carrots, peeled and cut into 1” lengths
  • 2-4 cups chicken stock or water
  • 2 pounds sauerkraut

INSTRUCTIONS

Slow Cooker:

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.

Oven:

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 2-3 hours, until meat is tender and vegetables are cooked through.