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Cossack Roast

Ingredients
4-5	pound	beef or horse roast, boneless
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	cider vinegar
1	each	garlic clove, minced
2	tablespoon	butter
4	tablespoon	yogurt plain
2	cup	cabbage, shredded
2	each	turnips, diced
4	each	carrots, diced
1		pepper, freshly ground
1/2	cup	raisins
1/2	cup	apple cider
1 1/2	cup	water

Directions:
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.