BAVARIAN-STYLE BEEF ROAST AND SAUERKRAUT

1 tablespoon vegetable oil

3-pound beef boneless tip roast, trimmed of fat

2 teaspoons caraway seed

1/2 teaspoon salt

1 bag (16 ounces) frozen small whole onions

1 can (16 ounces) Bavarian-style sauerkraut, undrained

1/2 cup dark beer or beef broth

1/4 cup all purpose flour

1 tablespoon stone-ground mustard

Heat oil in 12 inch skillet over medium-high heat. Cook beef in oil about 5 minutes or until brown on all sides. Sprinkle with caraway seed and salt.

Place beef in 5 to 6 quart slow cooker. Place onions, sauerdraut and 1/4 cup of the beer around beef.

Cover and cook on LOW heat setting 6 to 8 hours.

Remove beef from cooker; cover to keep warm. Mix flour, remaining 1/4 cup beer and mustard in small bowl; gradually stir into juices in cooker. Increase heat setting to HIGH. Cover and cook 15 to 30 minutes or until slightly thickened. Serve beef with juices.

10 servings.

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