Art, I like the variation of the carrots, I have not done them. Thanks. This recipe is from my aunt who is from Austria:

Country ribs or pork roast with thin layer of fat
Sauerkraut, rinsed and drained
Mashed potatoes
Kernel corn

In roasting pan put down a layer of kraut, then meat either ribs or roast, cover meat with remaining sauerkraut. Add just enough water so sauerkraut does not burn. Cover and cook at 325 degrees until sauerkraut tastes like the meat.

Remove from oven and let sit overnight to "cure" Before serving, hot up so all is warm thoroughout. Serve with layer of potatoes, sauerkraut, meat and top with kernel corn.