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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