Roast

• 1/4 lb. bacon, cut in 2-inch pieces
• 1 (4 lb.) boneless beef rump roast
• 1 (4 lb.) boneless rolled pork loin roast
• 2 onions, sliced
• 3 garlic cloves, chopped
• 2 tart apples, peeled, cored and chopped
• 2 carrots, thinly sliced
• 4 lb. sauerkraut, drained and rinsed
• 10 whole black peppercorns
• 1/4 c. packed brown sugar
• 1 c. beer

1. Preheat oven to 325u0b0.
2. Cook bacon in large Dutch oven and set aside.
3. Remove all but 2 tablespoons fat. One at a time, place roasts in Dutch oven and brown on all sides.
4. Remove from pan. Add onions, garlic, apples and carrots.
5. Saute 10 minutes.
6. Add the rest (minus the roasts) and simmer 5 minutes.
7. Add roasts to pot. Cover tightly with foil. Roast for 3 to 4 hours until meat is tender. Stir and baste occasionally.
8. Remove roasts to platter. Let rest for 15 minutes before slicing.
9. If sauerkraut is too juicy, place pot on burner on medium-high for a minute, stirring constantly.
10. Place alternating slices of roast around platter. Heap sauerkraut in center and garnish with bacon pieces. Serve with sour cream mashed potatoes.

bacon, boneless beef rump roast, rolled pork, onions, garlic, apples, carrots, sauerkraut, black peppercorns, brown sugar, beer

Taken from www.cookbooks.com/Recipe-Details.aspx?id=471206 (may not work)