How are YOU celebrating Oktoberfest this year? How about an easy, one-pot German meal? What’s great about this Crock Pot Schweinbraten recipe is you set it to go in the morning, and return home in the evening to your home smelling like an authentic German restaurant. The only “work” involved is peeling and cutting the veggies (I used baby carrots to skip that step, making the prep work even easier). Since all the veggies go in the crock pot along with the pork roast, it’s a true one-dish meal (but don’t forget the beer!).
Frugal Tips: The pork is the most expensive part of this meal, but it doesn’t have to be. Look for Manager’s Specials on pork roast when you shop. At my store, they are indicated with a sticker on the package in the meat department. Since pork roast freezes well, buy it when you see a great deal and cook it when it’s convenient for you.
Mommysavers members answer the question: When someone mentions German food to YOU, what comes to mind?
- One 3-4 lb. pork roast
- 2 Tbsp. vegetable oil
- 2 Tbsp. caraway seeds
- 1 tsp. salt
- 1 tsp. cracked pepper
- 3-4 cloves garlic, chopped
- 6 medium potatoes, cubed
- 3-4 peeled carrots, cut into 2″ chunks
- ½ C. white wine or apple juice
- 1 27-oz. can sauerkraut
- Rub the pork roast with oil. Rub in the caraway seeds, salt, and pepper. Set aside. In the bottom of a 6-quart crock pot, place the garlic, potatoes, carrots. Pour the wine or apple juice over the vegetables. Place the roast on top, top with the sauerkraut and its liquid.
- Cook on low all day, 8-10 hours or until pork is done and vegetables are tender.
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