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Title: New England Chuck Roast
Categories: Entree Beef Roast
Yield: 6 Servings

3lbChuck beef roast
1tsSalt
1/4tsPepper;
2 Onion; cut into quarters
4 Carrot; cut into quarters
1 Celery; cut into eight chun
1 Bay leaf
2tsVinegar
5cWater ; ( i added three bee
1 Sm Cabbage ; cut into wedges
  Sauce;
3tbButter or margarine
1tbMinced onion; instant
2tbFlour
1 1/2cBeef broth; reserved
2tbHorseradish; prepared ( opt
1/2tsSalt

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 1-1/2 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.

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