Follow these steps for perfect results
chuck roast
vegetable oil
carrots
halved, then cut into 2-inch strips
onions
peeled and quartered
dried thyme
wine vinegar
juniper berries
salt
sauerkraut
drained
water
Heat vegetable oil in a 5-quart Dutch oven over medium-high heat.
Brown the chuck roast on all sides in the hot oil.
Add carrots, onions, dried thyme, water, wine vinegar, juniper berries, and salt to the Dutch oven.
Cover the Dutch oven and cook over medium heat for 2 hours.
Drain the sauerkraut and add it to the Dutch oven.
Cook for an additional 30 minutes, stirring occasionally.
Expert advice for the best results
Sear the roast well for best flavor development.
Adjust the amount of sauerkraut to your liking.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Serve in a large bowl or platter, garnished with fresh parsley.
Serve with mashed potatoes or egg noodles.
A side of crusty bread is also a good choice.
The crispness cuts through the richness of the roast.
The acidity complements the sauerkraut.
Discover the story behind this recipe
Traditional German comfort food, often served during family gatherings.
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