2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. paprika
4 lb. brisket, cross rib or chuck roast
2 lg. onions, chopped
2 lg. cans sauerkraut, well drained
1 tsp. caraway seed

Combine salt, pepper and paprika. Sprinkle on the beef and pound or rub well in. Brown the meat in a Dutch oven or heavy saucepan. Add the onions and continue browning. Cover and cook over low heat for 1/2 hour. Add the sauerkraut and caraway seed. Cook for an additional 2 hours or until tender. Baste and turn meat frequently, adding a little water only if necessary. Stir meat and serve with sauerkraut and boiled potatoes.