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Norwegian Pot Roast

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ready in: 2-5 hrs
serves/makes:   6

recipe id: 51597

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3 pounds 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


Trim any fat from beef. In hot oil in 5-quart dutch oven brown beef turning on all sides 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.

I purchased this recipe from Bowers Estate in Fort Worth, Texas. Dated 1947. This is a very good recipe. I have made it several times and it is a huge hit.

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