Pot Roast with Potato Pancakes and Red Cabbage

1 boneless chuck roast (2-3 # average)
2 medium onions (chopped large)
2-3 Tbsp. oil
Water, about 4 cups to cover
3 Tbsp. flour
2 Tbsp. flour
Salt and pepper to taste

Method: In a large pot, heat the oil and brown meat on both sides. Add onions and 3 Tbsp. of flour and mix. Cook until onions are translucent and then cover with water. Bring to a boil, and then reduce heat. Simmer 2-1/2 -3 hours until meat is very tender. Remove meat to a platter. Take about a cup of liquid from the pot and mix it with the remaining flour until smooth. Put flour mixture back in pot and whisk into liquid cooking on low heat until entire mixture thickens.

Potato Pancakes

4 large potatoes
1 egg
1 small onion (diced fine)
1/4 cup flour
1 tsp. paprika
Salt and pepper to taste
Oil as needed

Method: Shred potatoes and squeeze out the liquid. Combine the next four ingredients and mix together. Spoon mix into a hot pan with oil and shape into small pancakes with the back of the spoon. Flip when golden. Remove from pan and season.

For the red cabbage you can buy a jar of it or shred 1/2 a head of red cabbage and put it in a pot with 2 tsp. caraway seeds, 1 cup of red wine vinegar and 1 cup of water. Cook until the cabbage is tender. Applesauce also goes well with this meal.