3 lbs. chuck roast
2 tbsp. cooking oil
5 med. carrots, cut in 2 inch pieces
5 med. onions, quartered
1/2 tsp. dried thyme
1 tbsp. wine vinegar
1 tsp. salt
2 lbs. sauerkraut

Trim all fat from beef. In hot oil in 5 quart Dutch oven brown beef, turning on all sides. Add carrots, onions, thyme, 2 1/2 cups water, vinegar, and salt to Dutch oven. Cook over medium heat, covered, 2 hours, turning once. Meanwhile, drain sauerkraut. Add to beef. Cook, covered, 30 minutes longer, stirring occasionally. Remove beef and vegetables to platter.