4-lb. pork loin roast
1 T. oil
29-oz. can sauerkraut, drained and rinsed
1/4 c. water
1 onion, sliced
1 potato, peeled and sliced
10-3/4 oz. can Cheddar cheese soup
1 T. caraway seed
1 Granny Smith apple, cored, peeled and sliced
salt and pepper to taste
In a skillet over medium heat, brown pork in oil on all sides; place in a slow cooker. Combine remaining ingredients except salt and pepper in a large bowl. Pour over roast; cover and cook on low setting for 10 hours. Season with salt and pepper before serving. Makes 6 servings
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