I added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. There is a short time span between caramelized onions and burnt ones, so pay close attention once they start cooking. —Josh Downey, McHenry, Illinois
Meet the Cook: The secret to this sauerbraten is that it doesn't require marinating. I've been making it for 20 years now. It's an excellent family dinner, and you can also serve it to company along with potato pancakes, red cabbage and applesauce.
My husband and I have three grown sons and a grandson. Cooking's my favorite hobby, but I'm an avid flea-market and antique shopper, too.
-Phyllis Berenson, Cincinnati, Ohio
I enjoy cooking and am constantly on the lookout for new recipes to try. I feel very fortunate when I find a dish like this that becomes a family favorite. Ever since I found this recipe several years ago, it's the main way I fix pork loin.
-Virgina Barrett, Rochester, New York
WHEN I was married 45 years ago, my mother gave me this recipe. I always prepared this dish when we had company because it never failed and was so good!
Through the years, it became one of my family's favorite meals, and now I still often fix it for just the two of us. Whenever I do, my husband and I get to enjoy the bonus of leftovers!
-Emma Nye, New Oxford, Pennsylvania
Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week.
I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson.
-Denise Collins, Chillicothe, Ohio
I received this recipe when we moved to Oklahoma. A going-away party was held for us, and the guests were asked to bring their favorite recipe as a remembrance. The special friend who brought this one has since died, and every time I make it, a flood of wonderful memories fills my heart.
This isn't really an ethnic dish...we named it "Bohemian" because my husband is of Bohemian extraction—and he loves this pot roast! I love it, too, because it's so easy to prepare and serve. You can put this "meal in one dish" together to cook, then practically forget about it until dinnertime. Coleslaw is a great accompaniment.
Meet the Cook: It seems there aren't many beef roasts that are both extra-special and extra-easy. This one is, though. There have been many Sundays when I've put it in the oven as we're walking out the door to go to church and had no trouble getting it on the table right around noon.
Over the years, many men have requested that I copy the recipe for their wives. "I love the gravy!" they'll say.
My husband's a farmer, and we have five children - all of them now grown.
-Beverly Swanson, Red Oak, Iowa
Bette Roman of Brookfield, Illinois won first place in a local recipe contest with this tasty roast. “It's great for just the two of us or for company,” shares Bette. “I usually serve it with baked potatoes and corn-on-the-cob.”