1 boneless rump or chuck roast (about 4 lb.)
1 c. water
1/4 c. chili sauce
1 env. onion soup mix
1 tbsp. caraway seeds, crushed
1 tbsp. paprika
1/4 tsp. pepper
1 (about 32 oz.) can sauerkraut, drained
1/4 c. brown sugar
1 (8 oz.) container sour cream

Trim excess fat from roast and brown. Place in crock pot. Mix together water, chili sauce, onion soup mix, caraway seeds, paprika and pepper. Add to crock pot. Mix sauerkraut and brown sugar; add to crock pot. Cook on low about 10 hours.

Remove meat to slice. Stir about 1/2 cup of hot sauerkraut mixture into sour cream, then back into remaining sauerkraut mixture in crock pot. Heat about 5 more minutes. Good served with buttered noodles, mashed potatoes or dumplings.

NOTE: May be baked in large casserole in oven for about 5 hours at 350 degrees.