Pot Roast With Sweet And Sour Cabbage

Total Time: 3 hrs 50 mins Preparation Time: 30 mins Cook Time: 3 hrs 20 mins

Ingredients

• Servings: 10
• 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

Recipe

• 1 in an 8-qt. dutch oven over medium-high heat, in hot oil, cook the roast until it's well browned on all sides.
• 2 stir in the onions, vinegar, salt, sugar, caraway seeds, pepper and 1/4 cup water; heat to boiling.
• 3 reduce heat to low; cover and simmer 2 1/2 hours or until the meat is fork tender, turning meat occasionally.
• 4 meanwhile, coarsely shred cabbage, discarding any tough ribs, and set it aside.
• 5 when meat is done, remove it to a large platter and keep it warm.
• 6 skim off fat from liquid in dutch oven.
• 7 add the cabbage to the liquid and over medium-high heat, heat it to boiling.
• 8 reduce heat to low, cover and simmer 30 minutes or until cabbage is tender, stirring often.
• 9 mix the flour and 1/4 cup water until blended.
• 10 gradually stir flour mixture into cabbage in dutch oven.
• 11 cook over medium heat, stirring gently, until mixture is thickened.
• 12 spoon the cabbage around the meat on platter and serve.