Put the shredded carrot, sauerkraut, and caraway seeds into the empty bowl, and stir to combine.
Then pour all contents on top of the spiced roast.
Cover and cook on low for 8 to 10 hours, or until the meat shreds easily with two forks.
HEY! there's no liquid? no broth? what's up with that?
The wetness from the sauerkraut combined with the meat juices is plenty for your roast to cook properly, and become fully shredded and lovely.
If you have a pot that doesn't trap heat/moisture in very well because of a gap in the lid, or a spoon notch, you can lay down a layer of foil and then put the lid on.
Shred the meat completely, and stir well. Serve as is in a bowl, or serve spooned into toasted rolls.
The Verdict.
I love how the tang from the sauerkraut and mustard tastes when mixed with the spices---especially the caraway---it tastes Irish (caraway is the pronounced flavor of rye bread or Irish soda bread.
Since rye is off-limits when you're gluten free, I like begin able to get a hint of that when I can!)
The girls and I ate our meat by itself over some rice, but Adam made sandwiches for himself with French's mustard.
If you're looking for a way to sneak extra veggies into your family dinner, this is a good candidate.
No one would notice if you added some shredded zucchini or cucumber.
more stuff:
have a fantastic day!
