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
Prep Time:
10 minutes
Cook Time:
8 hours
Total Time:
8 hours 10 minutes
Servings:
Makes 6 to 8 servings
Ingredients:
- 2½ to 3 pounds (1.1 -1.4 kg) Canadian peameal bacon roast
- 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:
- 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.
- Cover with second can of sauerkraut.
- Cover and cook on low about 8 hours.
- Carefully remove meat and cover to keep warm.
- 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.
- Season with salt and pepper, if needed.
- 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.
- 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