Norwegian Pot Roast

purchased 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.

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 teaspoons 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.

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