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Slow Cooker Pork Roast with Rosemary and Sauerkraut
SERVINGS
6
PREP TIME
20 min
COOK TIME
3 hours
Dairy-Free
Gluten-Free
Keto
Paleo
Whole30
INGREDIENTS
1 2-3 lb
Coleman Boneless Center Cut Pork Butt 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
Preheat oven to 350°F or prepare slow cooker.
Rinse pork roasts and pat dry with paper towel. Rub all over with olive oil, then sprinkle with salt and pepper.
Place in Dutch oven or slow cooker, and surround with rosemary, potatoes, carrots and sauerkraut.
Add stock or water to pot, making sure 3/4 of the roast is covered with liquid.
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.
Find this recipe at:
https://colemannatural.com/kitchen/slow-cooker-pork-roast-with-rosemary-and-sauerkraut/