German Pot Roast
10 ingredients
4 steps
Ingredients
- 3 lb. chuck roast
- 2 Tbsp. vegetable oil
- 5 carrots, halved, then cut into 2-inch strips
- 5 onions, peeled and quartered
- 1/2 tsp. dried thyme
- 1 Tbsp. wine vinegar
- 7 juniper berries
- 1 tsp. salt
- 2 (1 lb. size) bags sauerkraut
- 2 1/2 c. water
Directions
-
1In hot oil in 5-quart Dutch oven, brown beef, turning on all sides.
-
2Add carrots, onions, thyme, water, vinegar, juniper berries and salt.
-
3Cover and cook over medium heat for 2 hours. Drain sauerkraut and add to Dutch oven, then cook an additional 30 minutes.
-
4Stir occasionally.
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