Name: Oktoberfest Pork Roast
Prep time: 35 min
Cook time: 8 h
Total time: 8 h 35 min
Yield: 8 servings
Cuisine: Europe, German
Ingredients: 16 small red potatoes; 1 can (14 ounces) sauerkraut, rinsed and well drained; 2 large tart apples, peeled and cut into wedges; 1 pound smoked kielbasa or Polish sausage, cut into 16 slices; 2 tablespoons brown sugar; 1 teaspoon caraway seeds; 1 teaspoon salt, divided; 1 teaspoon pepper, divided; 1 boneless pork loin roast (3 pounds); 3 tablespoons canola oil

This recipe was adapted from one my mom used to make when I was growing up. It has all of our favorite "fall" flavors, such as apples, pork roast, sauerkraut and potatoes. I often coat the slow cooker insert with cooking spray to prevent the potatoes and meat from sticking.—Tonya Swain, Seville, Ohio

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Oktoberfest Pork Roast

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Yield:8 servings

Prep:35 min

Cook:8 hours

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Ingredients

16 small red potatoes
1 can (14 ounces) sauerkraut, rinsed and well drained
2 large tart apples, peeled and cut into wedges
1 pound smoked kielbasa or Polish sausage, cut into 16 slices
2 tablespoons brown sugar
1 teaspoon caraway seeds
1 teaspoon salt, divided
1 teaspoon pepper, divided
1 boneless pork loin roast (3 pounds)
3 tablespoons canola oil

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Directions

Place potatoes in a greased 6-qt. slow cooker. Top with sauerkraut, apples and kielbasa. Sprinkle with brown sugar, caraway seeds, 1/2 teaspoon salt and 1/2 teaspoon pepper.

Cut roast in half; sprinkle with remaining salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to slow cooker.
Cover and cook on low until meat and vegetables are tender, 8-10 hours. Skim fat and thicken cooking liquid if desired.