Ingredients
- 1 cup butter
- 1 pot roast
- ½ cup vinegar
- 1 cup coarse sea salt (formerly 'bay salt')
- 1 onion
- 2 bay leaves
- 3 to 4 cups water
- 1 bunch carrots
- small flour dumplings
Directions
1
Brown the pot roast in butter over medium heat.
2
Soak the roast in vinegar, salt water, onion, and bay leaves overnight.
3
Add 3 to 4 cups of water to the roast.
4
Add the carrots and stew slowly for three hours.
5
Serve with small flour dumplings.