I’ve got big plans for today. Big ones I tell you!
The kids will be headed off to school for a couple of hours and you know what I am going to do?
Clean like a woman possessed.
I will be cleaning gunk that has accumulated over the last few months. I will be cleaning things that are impossible to clean while two certain children are home.
It’s going to be me and my iPod for a solid 2 hours and then I’ll bring the kids back so they can mess it all up again.
It’s going to be great.
Although probably not as great as this pot roast with sweet and sour cabbage. This is definitely great. There is so much flavor here and it’s not the typical pot roast flavor of beef stock and vegetables. This is much more reminiscent of a Reuben sandwich thanks to the cabbage and the caraway seeds. If you are a fan of the Reuben sandwich like me, you are going to love this pot roast!
Serve this on some hot mashed potatoes and you have got a very filling meal.
Pot Roast with Sweet and Sour Cabbage
from Good Housekeeping Illustrated Cookbook, 1980
2 T veggie oil
3-4 pound beef chuck roast
1 large yellow onion, chopped
1/2 cup red wine vinegar
4 t. light brown sugar
1 t. caraway seeds
1/2 t. cracked black pepper
1 medium head of green or red cabbage
2 T AP Flour
Mashed potatoes to serve
In an enormous dutch oven ( about 8 quarts ), heat the oil over medium heat. Salt and pepper both sides of the beef and place in the hot oil.
Sear each side until well browned.
Mix vinegar, sugar, salt, pepper, caraway seed and 1/4 cup of water in a cup
and add to the pan along with the onions.
Bring to a boil, cover, reduce heat and simmer for 2 -3 hours or until meat is fork tender.
When meat is done, remove to a plate and keep warm. Add the cabbage to the pot and bring to boiling. Cover and simmer for 30 minutes or until cabbage is tender, stirring often.
In a cup stir together flour and 1/4 cup of water and then add that to the pot.
Stir until mixture has thickened.