Cossack Roast

Ingredients4-5poundbeef or horse roast, boneless 5eachonions, chopped 1 1/2teaspoonsalt 1teaspooncloves, ground 1teaspooncinnamon, ground 1/2teaspoonnutmeg, ground 1/2cupcider vinegar 1eachgarlic clove, minced 2tablespoonbutter 4tablespoonyogurt plain 2cupcabbage, shredded 2eachturnips, diced 4eachcarrots, diced 1pepper, freshly ground 1/2cupraisins 1/2cupapple cider 1 1/2cupwaterDirections:Place meat in a deep roaster. Mix spices with the 2 chopped onions and garlic. Cover meat with this mix. Pour vinegar over the meat. Cover and refrigerate for 24 hours. Turn the meat at 12 hours. Preheat oven to 275 degrees. Pour off the liquid and reserve it. Place meat back into roaster. Add 1/2 cup of the vinegar mixture, the cider, water, & raisins. Cover and cook for 2.5 hours. Melt the butter in a skillet add the carrots, turnips, remaining 3 chopped onions & cabbage and cook until slightly browned. Spread the vegetables over the meat and roast for 1/2 hour. Remove the roast from the roaster and slice. Skim fat from liquid in pan and serve the vegetables with the liquid.