1 Trim excess fat from roast; brown in its remaining fat in a large skillet or an electric slow cooker with a browning unit; remove and reserve.
2 Stir in water, chili sauce, onion soup mix, caraway seeds, paprika and pepper; bring to boiling.
3 Place meat with sauce in slow cooker; mix sauerkraut and brown sugar in a medium-size bowl; stir into liquid around meat; cover.
4 Cook on low (190° to 200°) for 10 hours, or on high (290° to 300°) for 5 hours, or until meat is very tender.
Remove to a carving board; keep hot while finishing sauce for the sauerkraut.
5 Stir about 1/2 cup of the hot sauerkraut mixture into sour cream in a medium-size bowl; then stir back into remaining sauerkraut mixture in slow cooker.
Heat just until hot, about 5 minutes.
6 Spoon sauerkraut into a deep serving platter.
Carve meat into 1/4-inch thick slices; place on top of sauerkraut.
Serve with buttered noodles, if you wish.