Beer-braised Pork Roast with Apples, Kraut and Potatoes

Beer-braised Pork Roast with Apples, Kraut and Potatoes

Prep 20 mins
Cook 60 mins
Ready-in 120 mins
Yields 4 Servings


1 Pork 2-pound pork loin roast
¼ cup sugar brown sugar
2 tablespoons salt seasoning salt
1 piece Onion large yellow onion, large diced
1 pound potatoes redskin potatoes, quartered
2 pieces apples Granny Smith apples, large diced
2 stalks celery large diced
1 can Frank’s Kraut 14oz, drained
1 cup Beer your favorite light beer
1 cup stock vegetable or chicken stock


  1. Preheat oven to 425⁰F.
  2. Rub pork loin with seasoning salt and brown sugar. Seat on all sides in a large Dutch oven, over medium high heat.
  3. Surround roast with diced vegetables and Frank’s Kraut. Drizzle with olive oil and season with salt and pepper.
  4. Cover and place in oven for 20 minutes.
  5. Uncover and add beer and stock. Replace lid and continue roasting for an additional 30 to 40 minutes, until pork is cooked through and vegetables are tender.
  6. Serve and enjoy!


  1. How do I prepare the kraut from the jar? Do I rinse it or boil it? Or just heat it?

    • Hi Helen,
      You don’t have to prepare the kraut for cooking. It is ready to eat straight from the jar.

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