Heiß Braun Recipe

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

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

Shred meat and mix well with the other ingredients.

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)

Cook another hour or two.

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.

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

*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! ;)