New england chuck roast ****
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chuck beef roast |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper; |
| 2 | eaches | Onion; cut into quarters |
| 4 | eaches | Carrot; cut into quarters |
| 1 | each | Celery; cut into eight chun |
| 1 | each | Bay leaf |
| 2 | teaspoons | Vinegar |
| 5 | cups | Water ; ( i added three bee |
| 1 | each | Sm Cabbage ; cut into wedges |
| 1 | x | 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 |
Directions
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)