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.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/