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Slow Cooker Kasseler-Style Peameal Bacon Roast with Sauerkraut

This German-style peameal bacon roast with sauerkraut is my favorite hands-off slow cooker meal ... simple, hearty, and wunderbar

Ingredients:

• 2½ to 3 pounds (1.1 -1.4 kg) Canadian peameal bacon roast (see Notes/Hints below)
• 2 cans (28-ounce each) sauerkraut, drained
• 2 apples, peeled and sliced
• 1 onion, sliced
• 1 - 2 tablespoons (8-16 g) cornstarch
• salt and pepper, to taste

Instructions:

1. If the roast is covered with cornmeal, then wash that off. Empty one can of sauerkraut into slow cooker. Layer apple and onion slices over the sauerkraut. Place meat on top.
2. Cover with second can of sauerkraut.
3. Cover and cook on low about 8 hours.
4. Carefully remove meat and cover to keep warm. 
5. Turn the slow cooker to HI. Mix corn starch in a little cold water. Slowly stir in add just enough corn starch slurry to thicken and make a sauce.
6. Season with salt and pepper, if needed. 
7. Serve slices of meat and sauerkraut with boiled or mashed potatoes.

Notes/Hints:

• Another name for Canadian peameal bacon is cured boneless pork loin. If it is rolled in cornmeal, leave it on or wash it off ...  both ways taste good.
• Can't find peameal bacon? You can substitute with kasseler or  pork loin. Here's how.
• Omit the apples and onions, if desired
• Caramelize the onion slices before adding to the slow cooker.
• Adjust quantities to slow cooker size and number of servings needed. Leftovers can be reheated in microwave.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe updated on July 1, 2025