Easy Day Pot Roast
A wonderful meal to come home to
1 apple, cored and thinly sliced
1 lean boneless chunk roast, about 3 pounds
1 28-ounce can tomatoes
1 16-ounce can Steinfeld's Sauerkraut, rinsed and drained
1/4 cup firmly packed light brown sugar
1 7/8-ounce envelope onion gravy mix
Place apple slices in bottom of slow cooker.
Remove visible fat from roast. Cut roast in half and place on top of apples. Drain tomatoes and add along with sauerkraut and brown sugar. Cover tightly and cook on low 9 to 10 hours or until meat is tender. Skim off excess fat. Stir in gravy mix and heat, covered,15 minutes. Yields 6 to 8 servings.
Range top directions: Remove visible fat from roast in Dutch oven. Add undrained tomatoes, sauerkraut, brown sugar and apple; cover and simmer 2 1/2 to 3 hours or until meat is tender.
Remove from heat; skim off excess fat. Stir in gray mix; heat to boiling, stirring, until gravy thickens. Add a little more water if gravy is too thick.
Oven directions: Use top directions except bake covered at 350 degrees for 2 1/2 to 3 hours.
The Oregonian