Slow Cooker Pork Roast with Rosemary and Sauerkraut

Name: Slow Cooker Pork Roast with Rosemary and Sauerkraut
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Cuisine: German
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

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Servings

6

Prep Time

20 min

Cook Time

3 hr

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

Products in This Recipe

Boneless Center Cut Pork Butt Roast

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.

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