4 lbs. beef round, rump or chuck roast, trimmed of all fat
1 c. water
1/4 c. chili sauce
1 env. onion soup mix
1 tbsp. caraway seed
1 tbsp. paprika
1/4 tsp. pepper
1 can (16 oz.) sauerkraut
1/4 c. firmly packed dark brown sugar
1 1/2 c. sour cream
2 tbsp. flour

In Dutch oven over medium heat brown meat on all sides. In large bowl combine water, chili sauce, onion soup mix, caraway seed, paprika and pepper. Add browned meat, turning to coat completely. Cover and refrigerate at least 4 hours or overnight. Preheat oven to 325 degrees. Return meat and sauce to Dutch oven. Cook roast, covered, 2 hours. Add undrained sauerkraut and sugar to meat. Cover and cook 1 hour more.

In small bowl combine sour cream and flour. Stir into meat, return to oven and cook 1 hour or until meat is fork tender. Serves 6 to 8.