3 lb chuck pot roast

2 T oil

5 medium carrots, pared and cut in 2 inch lengths

5 medium onions, peeled and quartered

1/2 tsp dried thyme leaves

1 T wine vinegar

6 juniper berries

1 tsp salt

2 lbs sauerkraut

Trim any fat from beef.  In hot oil in a 5 qt Dutch oven, brown beef, turning on all sides.  Add carrots, onions, thyme, 2 1/2 c water, vinegar, juniper berries, and salt.  Cover and cook over medium heat for 2 hours, turning once.  Wash and drain the sauerkraut, add to beef, cook covered for another half hour, stirring occasionally.   Serve.