1 (3 pound) boneless pork roast
1 clove garlic, chopped
1 tablespoon sage
1 large onion, chopped
2 cans sauerkraut
6 medium potatoes
3 tablespoons vegetable oil
3 cups water

Score roast and stuff with chopped garlic and onion. Rub with sage and brown in oil. Reserve drippings. Cover and cook for 2 1/2 to 3 hours in 3 cups of water.

When done, drain water and pour drained sauerkraut over the roast. Peel and quarter potatoes, laying them on top of the sauerkraut. Cover and simmer until potatoes are tender. Salt and pepper to taste.