German Roast Pork W- Sauerkraut &Amp; Pierogies

1. Sprinkle roast with salt and pepper.

2. Heat oil in a skillet over medium-high heat.

3. Brown roast on all sides; place in a slow cooker.

4. Add undrained sauerkraut, apples and juice or water; blend.

5. Gently add pierogies so they are partly submerged in the sauerkraut (as the roast cooks, more liquid will cover the pierogies).

6. Cover and cook on low setting for 8 to 9 hours.

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Nutrient	Quantity
Total fats	17.6784 g
Protein	87.4454 g
Carbohydrates	73.3525 g
Energy	779.1582 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.6685 g
Water	1601.5623 g
Aspartic acid	0.9642 g
Calcium, Ca	778.9218 mg
Lutein + zeaxanthin	2748.6921 g
Fiber, total dietary	32.3083 g
Fatty acids, total saturated 22:0	0.0462 g
Carotene, beta	140.0747 g
Niacin	5.8881 mg
Vitamin A, RAE	135.5718 g
Fatty acids, total trans-polyenoic	0.0511 g
Arginine	0.4958 g
Riboflavin	0.8596 mg
Tocopherol, beta	0.0014 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.2792 g
Fatty acids, total saturated 20:1	0.1844 g
Glutamic acid	1.9585 g
Stigmasterol	0.42 mg
Sodium, Na	6273.458 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0895 g
Total lipid (fat)	17.6784 g
Manganese, Mn	1.4573 mg
Fructose	15.1129 g
Proline	0.3234 g
Fatty acids, total saturated 16:0	1.2727 g
Fatty acids, total saturated 8:0	0.0091 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.6096 g
Sucrose	5.175 g
Choline, total	360.7084 mg
Fatty acids, total polyunsaturated 18:1 t	0.0042 g
Sugars, total	42.1229 g
Serine	0.3607 g
Fatty acids, total saturated 10:0	0.0091 g
Fatty acids, total saturated 18:0	0.4657 g
Fatty acids, total saturated 20:4 undifferentiated	0.2063 g
Vitamin B-6	1.7578 mg
Selenium, Se	72.0831 g
Ash	24.9054 g
Tocotrienol, delta	0.0014 mg
Fatty acids, total saturated 18:1 undifferentiated	9.0692 g
Pantothenic acid	0.9962 mg
Phenylalanine	0.2237 g
Beta-sitosterol	57.82 mg
Copper, Cu	1.9467 mg
Betaine	4.7859 mg
Thiamin	0.709 mg
Retinol	119 g
Methionine	0.0841 g
Iron, Fe	19.1889 mg
Carbohydrate, by difference	73.3525 g
Phosphorus, P	922.9368 mg
Folate, total	284.7241 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0511 g
Tocopherol, gamma	3.8276 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0912 g
Alanine	0.2997 g
Cholesterol	198.3333 mg
Valine	0.3022 g
Fatty acids, total saturated 18:2 undifferentiated	3.2075 g
Glycine	0.213 g
Carotene, alpha	45.3592 g
Glucose (dextrose)	7.3451 g
Fatty acids, total saturated 14:0	0.0104 g
Zinc, Zn	5.7903 mg
Isoleucine	0.2055 g
Tocopherol, delta	0.1386 mg
Fatty acids, total saturated 12:0	0.0091 g
Fatty acids, total polyunsaturated	5.3495 g
Leucine	0.2956 g
Tocotrienol, alpha	0.0042 mg
Vitamin A, IU	694.9598 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0476 g
Folate, DFE	284.7241 g
Tryptophan	0.0751 g
Vitamin C, total ascorbic acid	144.856 mg
Phytosterols	30 mg
Fatty acids, total polyunsaturated 18:1 c	8.64 g
Fatty acids, total saturated 20:0	0.091 g
Campesterol	33.74 mg
Starch	0.125 g
Tyrosine	0.1295 g
Vitamin B-12	3.9667 g
Vitamin K (phylloquinone)	133.8126 g
Fatty acids, total saturated	1.9133 g
Histidine	0.1576 g
Fatty acids, total monounsaturated	9.3431 g
Threonine	0.2418 g
Folate, food	284.7241 g
Cryptoxanthin, beta	27.5 g
Vitamin E (alpha-tocopherol)	6.1478 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1309 g
Fatty acids, total trans	0.0553 g
Fatty acids, total trans-monoenoic	0.0042 g
Magnesium, Mg	214.5072 mg
Lysine	0.3112 g
Potassium, K	2722.0457 mg
Cystine	0.0751 g
Fluoride, F	71.7529 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Apple	2	130	34.525	0.425
Water	1 cup	0	0	0
salt pepper	0	353.0333	0	1.9833
canola oil	1 tablespoon	123.76	0	14
pork roast	3	0	0	0
sauerkraut	32 ounces	172.3649	38.8275	1.2701
pierogies	14 ounces	353.0333	0	1.9833