it's really a no recipe dish. this one was beef because i didn't want to break down an pork shoulder and freeze half of it and beef pot roast was about half the price of boneless pork country ribs.
generally:
brown 1 ring pork and venison sausage and approx 2.5# stewing meat in bacon fat. once done start cooking down either 1 really large (HEB) or 2 more normal sized onions, a small head of cabbage or half a large one, and some chopped/shredded carrots. add a can of tomato paste and then deglaze with red wine. add a 32 oz jar or two 14 oz cans of sauerkraut (with juice for some sourness) along with reconstituted mushrooms (and some mushroom liquid), a 28 oz can of peeled tomatoes (mash them up a bit), about a cup of chopped prunes, caraway seeds, marjoram, bay leaves, pepper and a few tablespoons of chicken base. there is probably plenty of liquid at that point, but if not add more wine or water or mushroom liquid.
usually i use the pressure cooker on whatever timer i find for pork shoulder, check for doneness and seasoning and put back under pressure if need be or simmer for desired consistency.
one recipe suggested apples which i hadn't done before. don't really think they added much. also used juniper berries which are not entirely pleasant to eat, though maybe i could have smashed them better. potatoes are optional in the cook.