LAZY DAY POT ROAST
1 tart cooking apple, cored and thinly sliced
1 lean boneless chuck roast, about 3 pounds
1 7⁄8-ounce envelope onion gravy mix or brown gravy mix*
2 cups sauerkraut, rinsed and drained
1⁄4 cup firmly packed light brown sugar
1 28-ounce can of tomatoes
Slow cooker directions:
Place apple slices in bottom of slow cooker. Remove visible fat from roast. Cut roast in half and place on top of apples. Add tomatoes, sauerkraut and brown sugar. Cover tightly and cook on high 1-2 hours. Reduce heat to low. Cook 5-6 hours or until meat is tender. Skim off excess fat. Stir in gravy mix and heat, covered, 15 minutes. Stir once or twice. Yields 6-8 servings.
Range top directions:
Remove visible fat from roast. Place roast in Dutch oven. Add tomatoes, sauerkraut, brown sugar and apple; cover and simmer 21⁄2-3 hours or until meat is tender. Remove from heat. Skim off excess fat. Stir in gravy mix. Heat to boiling, stirring, until gravy thickens. Add a little more water if gravy is too thick.
Use range top directions, except bake covered at 350°F for 2 1⁄2 to 3 hours.
*Can also thicken with flour and water mixture and season with beef bouillon or au jus mix.
CHOCOLATE SAUERKRAUT CAKE
2⁄3 cup margarine
1 1⁄2 cups sugar
1 teaspoon vanilla
1⁄2 cup unsweetened cocoa
2 1⁄4 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1⁄4 teaspoon salt
1 cup water
1 cup sauerkraut, rinsed and drained
Thoroughly cream margarine with sugar. Beat in eggs and vanilla. Sift together dry ingredients; add alternately with water to creamed mixture. Stir in sauerkraut. Pour into two greased and floured 9-inch round pans or one 9-by-13-inch cake pan. Bake in 350°F oven for 25-30 minutes. Add your favorite frosting.
Compiled by Nellie Oehler, Oregon State University/Lane County Extension Faculty. Revised March 2006.