Norwegian Pot Roast
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Serves/Makes: 6 | Ready In: 2-5 hrs
Ingredients:
3 pounds beef chuck pot roast
2 tablespoons salad oil
5 medium carrots, pared and cut in 2-inch lengths
5 medium onions, peeled and quartered
2 1/2 cups water
1/2 teaspoon dried thyme leaves
1 tablespoon wine vinegar
6 juniper berries
1 teaspoon salt
2 pounds sauerkraut
Directions:
Trim any fat from beef. In hot oil in 5-quart Dutch oven, brown beef, turning on all sides, for about 15 minutes.
Add carrots, onions, thyme, water, vinegar, juniper berries and salt to beef. Cook over medium heat covered for 2 hours, turning once.
Wash and drain sauerkraut. Add to beef. Cook covered 30 minutes longer, stirring occasionally. Remove beef and vegetables to platter.
Recipe Source: The Bowers Estate in Fort Worth, Texas. Dated 1947.
Recipe Location: https://www.cdkitchen.com/recipes/recs/364/Norwegian-Pot-Roast80813.shtml
Recipe ID: 51597
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