| | Directions | | 1. Brown all sides of roast slowly in oil in Dutch oven or electric skillet. 2. Stir in sugar, salt, caraway seeds, cardamom, onion, carrot, celery, parsley, and wine. Heat to boiling and cover. 3. Simmer, turning meat once or twice, for 3 hours or until meat is very tender. Remove to a heated serving platter; keep warm while making gravy. 4. Spoon the liquid from the Dutch oven into a blender or food processor, cover and blend until smooth. Return the liquid to the Dutch oven and heat to boiling. 5. Carve part of the meat into 1/4 slices. Top with gravy and serve with potatoes, carrots and sweet-sour red cabbage. Serves 6-8. This can be done in a slow cooker. |
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| Ingredients | | - |  | 4 pounds round, rump or boneless chuck roast |
| - | | 2 tablespoons canola or other veg. oil |
| - | | 1 tablespoon sugar |
| - | | 3 teaspoons salt |
| - | | 2 teaspoons caraway seed |
| - | | 1/2 teaspoon ground cardamom |
| - | | 1 onion, chopped (large) |
| - | | 1 cup chopped carrot |
| - | | 1 cup chopped celery |
| - | | 1/2 cup chopped parsley |
| - | | 1 cup dry red wine |
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