German Pot Roast - cooking recipe

Ingredients

3 lb. chuck roast
2 Tbsp. vegetable oil
5 carrots, halved, then cut into 2-inch strips
5 onions, peeled and quartered
1/2 tsp. dried thyme
1 Tbsp. wine vinegar
7 juniper berries
1 tsp. salt
2 (1 lb. size) bags sauerkraut
2 1/2 c. water

Preparation

In hot oil in 5-quart Dutch oven, brown beef, turning on all sides.
Add carrots, onions, thyme, water, vinegar, juniper berries and salt.
Cover and cook over medium heat for 2 hours. Drain sauerkraut and add to Dutch oven, then cook an additional 30 minutes.
Stir occasionally.