I've been making veggie soup with just a bit of beef for flavor for my daughter and me as we change our eating habits to be healthier. You can eat a really big bowl without too many calories.

Oops, I use celery, tops and all, carrots, cabbage and carrots as a base, chopped fine. I add green beans, green pepper, zucchini, whatever is left over or in season. If I am using meat, I cut it very small and brown in a bit of olive oil. Put the meat, veggies and enough tomato juice to cover, turn on low and leave it. Gets better as the days go by.

French dip sammich roast is in the crock right now for lunch tomorrow. :D

"My name is Beth, and I am a crock addict..."

This is what I made on Sunday. The house smelled soooo good, and the meal was excellent. The pork was tender and just fell apart with a fork.

Sauerkraut Pork Roast

Ingredients:

1 pork shoulder roast 4 to 6 pounds
2 - 15 ounce cans sauerkraut
2 onions, sliced
1 tablespoon ground cinnamon (yes tablespoon)
1 tablespoon caraway seed (optional)
1 cup brown sugar
1 cup apple juice (or 1/2-cup each water and applesauce)

Directions:
Place the pork roast into the crockpot. Add the sauerkraut on top, and then the onions. Sprinkle the cinnamon and caraway seed over top of the onions. Scatter the brown sugar over this, and then pour in the apple juice. Cover the crock pot and cook it on High for 4 hours, or on Low for 7 to 8 hours.

(I found this on www.grouprecipes.com/)