Yield: 6 Servings
Measure | Ingredient |
---|---|
3 pounds | Chuck beef roast |
1 teaspoon | Salt |
¼ teaspoon | Pepper; |
2 \N | Onion; cut into quarters |
4 \N | Carrot; cut into quarters |
1 \N | Celery; cut into eight chun |
1 \N | Bay leaf |
2 teaspoons | Vinegar |
5 cups | Water ; ( i added three bee |
1 \N | Sm Cabbage ; cut into wedges |
\N \N | Sauce; |
3 tablespoons | Butter or margarine |
1 tablespoon | Minced onion; instant |
2 tablespoons | Flour |
1½ cup | Beef broth; reserved |
2 tablespoons | Horseradish; prepared ( opt |
½ teaspoon | Salt |
Sprinkle meat with seasonings. Place onions, carrots, and celery in crockpot. Top with meat. Add bay leaf, vinegar and water. Cover pot and cook on low 5-7 hours or until meat is tender. Remove meat, turn on high.
Add cabbage wedges; cover and cook on high 15-20 minutes or until cabbage is done. Meanwhile melt butter in saucepan. Stir in instant onion and flour. Drain 1-½ C broth out of cooking pot. Pour broth horseradish and salt into saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Serve sauce over roast with vegetables. FROM: JEAN ALLEN (GRDG72B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini