Crockpot new england chuck roast
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef chuck roast |
| 1 | teaspoon | Monosodium glutamate (MSG) |
| 1 | teaspoon | ;salt |
| ¼ | teaspoon | ;Pepper |
| 2 | Onions; cut into quarters | |
| 4 | Carrots; cut into quarters | |
| 1 | Stalk celery; cut into eight chunks | |
| 1 | Bay leaf | |
| 5 | cups | ;Water |
| 1 | small | Cabbage; cut into wedges |
| 3 | tablespoons | Butter or margarine |
| 1 | tablespoon | Instant minced onion |
| 2 | tablespoons | Flour |
| 1½ | cup | Reserved beef broth |
| 2 | tablespoons | Prepared horseradish |
| ½ | teaspoon | Salt |
Directions
SAUCE
Sprinklw meat with seasonings. Place onion, carrots, and celery in slow-cooking pot. Top with meat. Add bay leaf, vinegar, and water.
Cover pot and cook on low for 5 to 7 hours or until meat is tender.
Remove meat; turn to high. Add cabbage wedges; cover and cook on high for 15 to 20 minutes or until cabbabe is done. Meanwhile melt butter in saucepan. Stir in instant onion and flour. Drain 1-½ cups broth out of slow-cooking pot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Serve sauce with roast and vegetables.
from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN 0-553-14870-2
typed and posted by teri Chesser 5/97