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.