That's right folks, here it is after much waiting and begging, one of the best recipes that I have come up with to date.  And yes, it is as good as the name implies and then some.

This is very flavorful and can over power much of anything else that you eat at the same meal.  If done right, as you cut down through the roast and eat it with the sides that it was cooked with; you could get anywhere from 3-5 different distinct flavors in 1 bite.  This excites the taste buds and plays with your mind as most food does not do this in a single bite.  And if that didn't do it, one of the unique additions to this recipe will give you a very interesting and unexpected physical sensation in your mouth; and in doing so will enhance the flavor even more and leaves you craving for more.

This is a very long process...  For what I call best results its approximately 24+ hours from the time you start till the time you can eat it.

This works best with a crock pot.

Any old roast works, I am partial to the arm roast (rump roast are good, but they are so thick the flavoring has trouble making it all the way through, however leaves for more space to get flavor layers).

(This is my first ever recipe write up, so I may be all over the place.)

What is needed:

(Everything is assumed to be very important unless I say otherwise)

1 2-3lb roast

1 can or 1 jar of sour kraut

1 can of diced tomatoes (I like the one with garlic, basal and oregano already in them)

Garlic powder

Onion powder

Chili powder

Cyan powder

Limon pepper

Crush black pepper

2 beef bullion cubes

1 packet of Lipton beefy onion soup/gravy powder.

3-4 sticks/stocks or what ever you call them of green onions (optional, is more for aesthetics but does add a little flavor)

1 potato (optional but is best to add if there is room left in the crock pot, it helps mellow the flavor and who can pass up any kind of potato.. come on)

Some baby carrots, not sure how many, maybe 1/3^rd to ½ lb of them; it just depends on how much room you have.

Now the good part:

(Keep this in mind through out the entire process all the way up until you are ready to start cutting in and serving… NEVER stir or agitate the contents of the pot, they are to mix, cook up, and settle naturally!!)

1:  Dump the sour kraut, juices and all into the empty crock pot.  This makes the bed for the roast.

2:  Place the 2 beef bullion cubes in the sour kraut, one on each side of the pot so they will dissolve and defuse into the kraut some what evenly.

3:  Put your roast in the pot.

(Next is the seasoning, for the most part its not very critical in the order, unless I say it is)

4:  This is critical, put a nice coat of lemon pepper and crushed black pepper on the roast. (This is always first because we want the pepper chunks to stick into the roast; you could maybe rub the roast with this before placing in the crock pot)

5:  This is critical, put a very liberal coat of chili powder on the roast, by liberal and coat I mean literally cover the roast so that you don't hardly see it.  (This order is important as it will ensure some of the flavor and most importantly the feeling of the chili will work its way into the roast and not just cook out into the other added stuff)

6:  This is critical, dash a little bit of cyan powder on the roast, it doesn't take much, this is just to give it a good sensation.  (This order is important for the same reason as step 5)  This does not make it hot or spicy, it's hard to explain, but when you try it you will understand.   (My nephew was skarffing this roast down at the age of  1 1/2 and didn't even break a sweat)

(from this point on the order of seasoning is not critical, but I am listing in order of my preference and what I believe to work the best, but really with this much flavor its hard to tell)

7:  A very liberal coat of garlic powder (covers up all of the chili and cyan powder so none is seen)

8:  A very liberal coat of onion powder (same as above, we are stacking lots of layers of flavor here, don't worry most of it will cook out into the side items, that's why we need so much so we can make sure it get into the roast)

9:  Sprinkle the whole packet of  beefy onion soup/gravy on top of the roast.

10:  Add the can of diced tomatoes to the pot evenly distributing around the roast.  Try not to dump directly on top of the roast, we only want it to be around it.  (Do not drain any juices)

11:  Add your carrots to the side of the roast, try not to put on top of it.

12:  Cut up your green onions and sprinkle them over the top of the roast and basically any where in the pot.

13:  Slice the potato as if you are doing scalloped potatoes (with the peel on) and place all around on top of the roast and anything else.  It should now look like you are doing some sort of potato casserole or something like that.

14:  Slowly and gently add water to the pot until the roast, carrots, and potatoes are fully submerged.  Be very careful here, if you add the water too fast you will start washing off the seasoning; trust me, if you add it slow enough the seasoning will for the most part stay in place.

15:  Turn the crock to high, place the lid on and let it sit for at least 12 hours.  Since we are cooking it on high we may loose a lot of water through steam, this is ok, we want this, just make sure the pot never goes below ½ full of liquid, I like to let mine cook down to  about ¾ - 4/5ths full and try to keep it at that (basically the very top of the roast is exposed to air/steam.  (A lot of this does depend highly on the size of your crock pot)  It is ok to let it cook this long; I have actually cooked one for over 24 hours while getting use to a new crock pot and it turned very good.  The roast will not be dry when done as long as you keep enough fluids in the pot.

16:  Once the roast is done cooking, let the pot cool enough so that you can place it in the fridge.  Let the roast chill over night so that it becomes chilled all the way through.  Doing this helps break up the meet and tenderizes it to say.  It also lets it soak up and retain some jounces as it contracts due to the chilling.

17:  About 2-3 hours before serving time pull the pot out of the fridge, and heat the roast back up with high till it is the same temp all the way through.  Basically it is as if you never even put it in the fridge at all.

Severing the roast; I find it is best to not remove it from the pot for severing, dish it up from the pot, that way you get all the goodies and extras with it, and you get more of the jounces this way.  (The jounces are good, that's why I keep bringing it up)

Try the meet on its own, try it with some Kraut, try it with some Kraut and a piece of tomato if you can find one, see how the flavors meld and change.  The kraut and other sides cooked in the pot are very good to eat as a side dish of their own.  You should notice the kraut has a very different flavor from its natural taste.  Yet, you can still taste the natural flavor, it's a very unique blend, just depends on if you take the time to taste and try to dissect the flavors as you eat.

I hope you enjoy this recipe.

Be sure to let me know about any successes of failures when cooking this.  It sounds complicated to cook, but is very easy in practice.

On a side note, this may sound gross to some; but due to the kraut, it is very likely you will experience some gas after eating.  And due to strength of the flavoring, it will be potent.  (It may sound bad, but you're full of shit if you say you don't fart, so don't be a wuss and be embarrassed or grossed out, it's a natural thing)

Enjoy,

Jason