Caraway Pot Roast

This roast beef dish is savory, tangy, and - most importantly - easy to create. The apple is a surprising touch and its tartness compliments the roast. You can cook this immediately or you can prepared it in advance and freeze it until you need a day off from cooking. I took a knife to my roast and divided it into two meals.

Caraway Pot Roast

adapted from Once-a-Month-Cooking by Mary Beth Lagerborg and Mimi Wilson

serves 4

Prep Time: 10 to 15 minutes

Cook Time: 6 to 12 hours

To prepare and freeze:

• 1 large onion, finely diced
• 1 tsp crushed garlic
• 2 1/2 pound roast beef, fat trimmed
• 15-oz Libby's Bavarian Style Kraut, drained
• 1/2 tsp salt
• 1/4 tsp pepper

To finish and serve:

• 1 cup of water
• 2 granny smith apples, grated
• 16-oz wide egg noodles

Directions

1. Place all ingredients except water, apples, and noodles in bag and seal well. Freeze.
2. Thaw and put into Crock-Pot. Add water, cover, and turn on low for 6 to 8 hours. (12 hours if not thawed.)
3. Shred the meat in the juice. Grate apples and put on top meat. Serve on cooked noodles.
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