Cossack Roast

• 4 pounds beef roast or horse, up to 5 pounds (2 kg)
• 5 each onions chopped
• 1 1/2 teaspoon salt
• 1 teaspoon cloves ground
• 1 teaspoon cinnamon ground
• 1/2 teaspoon nutmeg ground
• 1/2 cup apple cider vinegar
• 1 each garlic cloves minced
• 2 tablespoons butter
• 4 tablespoons yogurt, plain
• 2 cups cabbage shredded
• 2 each turnip diced
• 4 each carrots diced
• 1 x black pepper freshly ground
• 1/2 cup raisins, seedless
• 1/2 cup apple cider
• 1 1/2 cup water

1. Place meat in a deep roaster.
2. Mix spices with the 2 chopped onions and garlic.
3. Cover meat with this mix.
4. Pour vinegar over the meat.
5. Cover and refrigerate for 24 hours.
6. Turn the meat at 12 hours.
7. Preheat oven to 275 degrees.
8. Pour off the liquid and reserve it.
9. Place meat back into roaster.
10. Add 1/2 cup of the vinegar mixture, the cider, water, & raisins.
11. Cover and cook for 2 1/2 hours.
12. Melt the butter in a skillet add the carrots, turnips, remaining 3 chopped onions & cabbage and cook until slightly browned.
13. Spread the vegetables over the meat and roast for 1/2 hour.
14. Remove the roast from the roaster and slice.
15. Skim fat from liquid in pan and serve the vegetables with the liquid.

beef roast, onions, salt, cloves ground, cinnamon ground, nutmeg ground, apple cider vinegar, garlic, butter, yogurt, cabbage, carrots, black pepper, raisins, apple cider, water

Taken from recipeland.com/recipe/v/cossack-roast-607 (may not work)