Pot Roast With Sweet And Sour Cabbage - cooking recipe

Ingredients

2 tablespoons oil
3 lbs boneless beef chuck roast
2 medium onions, sliced
1/2 cup red wine vinegar
3 teaspoons salt
4 teaspoons light brown sugar
1 teaspoon caraway seed
1/2 teaspoon fresh ground black pepper
water
1 medium red cabbage
2 tablespoons flour

Preparation

In an 8-qt. Dutch oven over medium-high heat, in hot oil, cook the roast until it's well browned on all sides.
Stir in the onions, vinegar, salt, sugar, caraway seeds, pepper and 1/4 cup water; heat to boiling.
Reduce heat to low; cover and simmer 2 1/2 hours or until the meat is fork tender, turning meat occasionally.
Meanwhile, coarsely shred cabbage, discarding any tough ribs, and set it aside.
When meat is done, remove it to a large platter and keep it warm.
Skim off fat from liquid in Dutch oven.
Add the cabbage to the liquid and over medium-high heat, heat it to boiling.
Reduce heat to low, cover and simmer 30 minutes or until cabbage is tender, stirring often.
Mix the flour and 1/4 cup water until blended.
Gradually stir flour mixture into cabbage in Dutch oven.
Cook over medium heat, stirring gently, until mixture is thickened.
Spoon the cabbage around the meat on platter and serve.