Ingredients Jump to Instructions ↓

  1. 3lb boneless venison , pork or beef roast (I used venison and highly recommend it)

  2. 1bag sauerkraut , well drained*

  3. 3/4-1 cup German mustard

  4. 3 cloves garlic , minced

  5. 1 large onion , sliced into thin rings

  6. 6oz German ale (or toss in a bit of beef or chicken stock with a couple T red wine vinegar )

  7. 1T worcestershire sauce

  8. 1T smoked paprika

  9. 1t celery powder(ground celery seed)

  10. few dashes of liquid smoke

  11. few dashes of hot sauce

  12. kosher or sea salt and fresh ground black pepper

  13. 1lb rye or pumpernickel bread or buns /rolls

  14. 12oz sliced swiss cheese (or sub another melty white cheese like provolone or Muenster, like I did ;)

Instructions Jump to Ingredients ↑

  1. Add roast, sauerkraut, mustard, garlic, onion, beer, Worcestershire sauce, paprika, celery powder, liquid smoke and salt and pepper to slow cooker.

  2. Cook on low for 5-7 hours, until meat is tender enough to shred.

  3. Shred meat and mix well with the other ingredients.

  4. Add salt and pepper to taste. At this point, if the dish looks too liquidy, you can take the lid off while you let the shredded meat soak up the goodies. (I didn't have to do that, it was perfect consistency)

  5. Cook another hour or two.

  6. To serve open faced style, just put a big ol' spoonful of the mixture on a slice of bread and cover with a slice of cheese.

  7. Heat in a 300 oven for about 5 minutes to melt cheese.

  8. *I have found the best say to drain bagged sauerkraut(which is how I buy it, please avoid the supermarket canned variety and use the jarred, or the bagged, if possible) is to poke several holes towards one end of the bag and then squeeze the bejuses out of it. I have found this more effective and more therapeutic than a colander! ;)


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