Roast

Name: Roast
Ingredients: 1/4 lb. bacon, cut in 2-inch pieces; 1 (4 lb.) boneless beef rump roast; 1 (4 lb.) boneless rolled pork loin roast; 2 onions, sliced; 3 garlic cloves, chopped; 2 tart apples, peeled, cored and chopped; 2 carrots, thinly sliced; 4 lb. sauerkraut, drained and rinsed; 10 whole black peppercorns; 1/4 c. packed brown sugar; 1 c. beer

11 ingredients

10 steps

Ingredients

1/4 lb. bacon, cut in 2-inch pieces
1 (4 lb.) boneless beef rump roast
1 (4 lb.) boneless rolled pork loin roast
2 onions, sliced
3 garlic cloves, chopped
2 tart apples, peeled, cored and chopped
2 carrots, thinly sliced
4 lb. sauerkraut, drained and rinsed
10 whole black peppercorns
1/4 c. packed brown sugar
1 c. beer

Directions

1

Preheat oven to 325°.
2

Cook bacon in large Dutch oven and set aside.
3

Remove all but 2 tablespoons fat. One at a time, place roasts in Dutch oven and brown on all sides.
4

Remove from pan. Add onions, garlic, apples and carrots.
5

Saute 10 minutes.
6

Add the rest (minus the roasts) and simmer 5 minutes.
7

Add roasts to pot. Cover tightly with foil. Roast for 3 to 4 hours until meat is tender. Stir and baste occasionally.
8

Remove roasts to platter. Let rest for 15 minutes before slicing.
9

If sauerkraut is too juicy, place pot on burner on medium-high for a minute, stirring constantly.
10

Place alternating slices of roast around platter. Heap sauerkraut in center and garnish with bacon pieces. Serve with sour cream mashed potatoes.