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german style roast pork with caramelized sauerkraut

(11 ratings)
Blue Ribbon Recipe by
Helene Mulvihill
Magnolia, TX

Something my mom made and I have been making for 25 years. It's my recipe now, with all of my tweaks. Yum!

Blue Ribbon Recipe

Searing this pot roast locks in the juices and creates a good crust. When caramelizing the sauerkraut with onions, a little butter, olive oil, and brown sugar, the outcome is a buttery, sweet, and tangy mixture. Roasting the pot roast in the sauerkraut and onions turns it into a tender, buttery roast. Cut a slice, smother with the kraut, and sink your teeth into deliciousness.

— The Test Kitchen @kitchencrew
(11 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 2 Hr 30 Min
method Bake

Ingredients For german style roast pork with caramelized sauerkraut

  • 3 Tbsp
  • 3 Tbsp
    olive oil
  • 1 lg
    onion, sliced
  • 1 Tbsp
    minced garlic
  • 2 can
    sauerkraut (14 oz)
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    ground thyme
  • 1/4 c
    brown sugar
  • 3 to 4 lb
    pork roast (with or without bones)
  • all-purpose flour
  • salt
  • pepper
  • ground thyme
  • garlic powder
  • 3 Tbsp
    olive oil
  • 1/3 c
    chicken stock

How To Make german style roast pork with caramelized sauerkraut

  • Heating butter and oil in a pan.
    In a saute pan, heat butter and olive oil until butter is melted.
  • Adding onions to the pan.
    Add onions and cook for 3 minutes.
  • Adding garlic and sauerkraut to the pan.
    Add garlic, then sauerkraut. Lower temp to low simmer.
  • Adding seasoning and brown sugar to the onions and kraut.
    Add salt, pepper, garlic powder, thyme, and brown sugar.
  • Stirring the onions and sauerkraut.
    Stir well then let it cook for about half hour to 40 minutes at a very low temp. Stir about every 5 to 7 minutes.
  • Continuing to cook the onions and kraut.
    At the very end of caramelizing the sauerkraut mixture, turn the heat up to medium and let this sit for a few minutes to brown.
  • Adding onions and sauerkraut to a Dutch oven.
    Scrape into a covered dish or Dutch oven.
  • Rubbing seasoning onto the roast.
    Next, rub the roast with salt, pepper, ground thyme and garlic powder.
  • Dusting the roast with flour.
    Dust with flour.
  • Searing each side of the roast.
    Fry in remaining 3 Tbsp of olive oil on each side until browned.
  • Placing the roast on the sauerkraut and onions.
    Put on top of kraut.
  • Deglazing the pan.
    Pour chicken stock into the pan to deglaze the pan. Bring to a boil.
  • Pouring the liquid over the roast.
    Pour over roast.
  • The roast cooking in the oven.
    Cover and set in a 325 degree oven for one hour.
  • Continuing to bake with the lid off.
    Remove lid then continue to bake until internal temp is over 170 degrees.
  • Roast after cooking in the oven.
    Usually takes about 2 hours, but might be less or more depending on the size of roast and if you've got bones.

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